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Chile-Braised Brisket Tostadas

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Description

Ancho chile-rubbed beef brisket tostadas topped with pickled tomatillos and queso fresco.

Ingredients

  • FOR THE BRISKET:
  • 2 whole Dried Ancho Chiles, Stemmed And Roughly Chopped
  • 2 whole Roma Tomatoes, Chopped
  • ½ whole Yellow Onion, Chopped
  • 2 cloves Garlic, Peeled
  • ⅓ cups Low Sodium Chicken Broth
  • 1 Tablespoon Apple Cider Vinegar
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Kosher Salt
  • ¼ teaspoons Freshly Ground Black Pepper
  • 2-½ pounds Boneless Beef Brisket
  • FOR THE TOSTADAS:
  • ¾ cups Apple Cider Vinegar
  • ¾ cups Water
  • ½ cups Sugar
  • 2 Tablespoons Kosher Salt
  • ½ teaspoons Mustard Seeds
  • ½ teaspoons Coriander Seeds
  • 8 ounces, weight Tomatillos, Husks Removed, Rinsed, And Chopped
  • 2 Tablespoons Vegetable Oil
  • 12 whole Corn Tortillas
  • ½ cups Chopped Cilantro Leaves
  • ½ cups Crumbled Queso Fresco
  • 2 whole Radishes, Thinly Sliced

Preparation

For the brisket:
Preheat oven to 350°F. Combine chiles, tomatoes, onion, garlic, chicken broth, vinegar, cumin, salt, and pepper in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat, cover the pan, and let the chiles steep in the liquid for 15 minutes. Transfer the chiles and liquid to a blender and blend until smooth.

Place the brisket in a large baking dish and spread the chile purée over the top. Add enough water to the pan to come ½-inch up the sides and cover tightly with aluminum foil. Roast for 1 hour, then reduce the oven temperature for 300°F and cook for another 3 hours, until the brisket is very tender.

For the tostadas:
Combine the vinegar, water, sugar, salt, mustard seeds, and coriander seeds in a small saucepan over medium-high heat, stirring until the sugar and salt are dissolved. Place the tomatillos in a small bowl. Once the liquid comes to a boil, pour over the tomatillos. Let sit at room temperature for at least 30 minutes.

Increase the oven temperature to 400°F. Brush the vegetable oil over the corn tortillas and arrange in a single layer on a large baking sheet. Bake for 10 to 12 minutes, until golden and crispy.

To assemble, shred the brisket into bite-size pieces and distribute the meat between the tortillas. Top each tostada some of the pickled tomatillos, cilantro, queso fresco, and a few slices of radish and serve.

One Comment

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Profile photo of Colette (Coco in the Kitchen)

Colette (Coco in the Kitchen) on 4.11.2014

This looks so delicious. I have to try it with feta!

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