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Author Notes: Ancho chile-rubbed beef brisket tostadas topped with pickled tomatillos and queso fresco. —Riley Wofford
Serves 8 to 10
- 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
- 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.
- 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.
- 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
- 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.