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Pickled Beef Tostadas with Tomatillo Salsa
4
Steps
- Pulse tomatillos and chile in a food processor to a coarse purée. Transfer to medium bowl and fold in avocado; season with salt.
- Season brisket with salt and pepper; loosely cover and chill at least 2 hours.
- Combine habanero chile, serrano chile, lemon zest, lemon juice, lime zest, lime juice, and fish sauce in a medium bowl; set chile mixture aside.
- Prepare a grill for high heat. Grill brisket until lightly charred on both sides, but still rare, about 1 minute per side. (Alternatively, cook on a grill pan over high heat.) Let rest 15 minutes.
- Cut brisket into ¼” pieces, add to reserved chile mixture, and toss to combine; let sit 20 minutes. Add cabbage and onion and toss to combine.
- Top tostadas with beef mixture, avocado, salsa, and cilantro.
- Do Ahead: Brisket can be seasoned 12 hours ahead. Keep chilled.
Originally published at Bonappetit.com. Reproduced for personal collection.
