| Level: | Easy |
| Total: | 1 day 7 hr 45 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- Vegetable oil, for frying tortillas
- 1 package small corn tortillas
- 1 can black beans, drained
- Several dashes of hot sauce
- 1/2 cup shredded Cheddar
- Shredded Braised Beef Brisket leftovers as needed, recipe follows
- 1/2 cup shredded lettuce
- 2 tomatoes, chopped
- 1/4 cup chopped onions
- Small handful fresh cilantro
- 1/2 jalapeno, diced
- Juice of 1 lime
- 1 avocado, diced
- 2 tablespoons sour cream
- 2 cans beef consomme
- 1 1/2 cups soy sauce
- 1/2 cup fresh lemon juice
- 2 tablespoons liquid smoke
- 5 cloves garlic, chopped
- 10 pounds beef brisket
Instructions
- Preheat the oven to 325 degrees F.
- Heat 1/2 inch of vegetable oil in a small skillet. When the oil is hot, slide in a corn tortilla. To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon. After about 20 seconds, flip it over to the other side and hold down the center again. When golden, remove from the skillet and drain on paper towels. Use three tortillas per tostada.
- In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick. Mash the beans slightly as you warm them over medium heat.
- Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet. Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
- Bake until the cheese melts. Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
- Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine). Place the brisket in the marinade, fat-side up. Cover tightly with foil. Marinate in the refrigerator for 24 to 48 hours.
- When ready to cook, preheat the oven to 300 degrees F.
- Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours). Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid. Serve immediately, spooning the juice over the slices.
- You may store the pan in the fridge for up to 2 days, or freeze for use at a later date. If fat collects and hardens at the top, remove and discard.
Reviews
meh they’re alright
Absolutely delicious. Family loved these!
The tostadas did not get crisp at 20 sec. in hot oil. I even went over 20 sec. on each side of the tortilla and they were still soft. I went by the recipe to the tee and even made my own pico to top them with. Very disappointed in getting wrong directions! Also, the cheese only melted on top of the stack not in the middle. It wasn’t clear how long you needed to bake them.
The layered idea makes for a beautiful presentation, but hard to eat. The marinade for brisket made it too salty. I would definitely mix salsa to the black beans like others suggested to moisten more.
The most mouth watering episode EVER…. can’t wait to inhale these
Good recipes. The episode was hard to watch, it made me dizzy. Every time the camera man zoomed in on Ree in the kitchen he was swaying back and forth. Maybe he hit the whiskey bottle and couldn’t keep the camera steady.
Enjoyed! We used Queso Fresco and Salsa! YUM
I used refried pinto beans too, I find the black beans dry also, but the recipe was awesome! Thanks again Ree, another GREAT recipe!!
At first I was hesitant about using bbq on a tostada. But it was delicious! I made mine with left over BBQ beef. It was messy when eating but the best foods are!
Delicious. I made mine with leftover pulled pork and whole grain tortillas that were baked and not fried. The toppings were on point and the melting the cheese and beans was a great idea. I will use salsa with the beans instead of hot sauce next time.