Chile-Braised Brisket Tostadas

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Chile-Braised Brisket Tostadas:

• Serves
  8 to 10

Author Notes

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

Ingredients

• Brisket:
• 
  2
  
  dried ancho chiles, stemmed and roughly chopped
  
  
• 
  2
  
  Roma tomatoes, chopped
  
  
• 
  ¹/₂
  
  yellow onion, chopped
  
  
• 
  2
  
  garlic cloves, peeled
  
  
• 
  ¹/₃ cup
  
  low-sodium chicken broth
  
  
• 
  1 tablespoon
  
  apple cider vinegar
  
  
• 
  1 teaspoon
  
  ground cumin
  
  
• 
  1 teaspoon
  
  kosher salt
  
  
• 
  ¹/₄ teaspoon
  
  freshly ground black pepper
  
  
• 
  1 (2 ¹/₂ pound)
  
  boneless beef brisket
  
  

• Tostadas:
• 
  ³/₄ cup
  
  apple cider vinegar
  
  
• 
  ³/₄ cup
  
  water
  
  
• 
  ¹/₂ cup
  
  sugar
  
  
• 
  2 tablespoons
  
  kosher salt
  
  
• 
  ¹/₂ teaspoon
  
  mustard seeds
  
  
• 
  ¹/₂ teaspoon
  
  coriander seeds
  
  
• 
  8 ounces
  
  tomatillos, husks removed, rinsed, and chopped
  
  
• 
  12
  
  corn tortillas
  
  
• 
  2 tablespoons
  
  vegetable oil
  
  
• 
  ¹/₂ cup
  
  chopped cilantro leaves
  
  
• 
  ¹/₂ cup
  
  crumbled queso fresco
  
  
• 
  2
  
  radishes, thinly sliced
  
  

Directions

1. Brisket:
2. Preheat the oven to 350°F. Combine the 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.
3. 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.

1. Tostadas:
2. 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.
3. 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.
4. 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.

Jeannie notes.. Above is curated for evaluation and recommendation from Food52

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Chile-Braised Brisket Tostadas

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