Serves 4
155 min
Pickled Beef Tostadas with Tomatillo Salsa
Recipe GLPR9886aee7523736
Grilled beef brisket sliced thin and marinated in a bright citrus and chile pickle, topped on crispy tostada shells with fresh tomatillo salsa, creamy avocado, pickled cabbage, and cilantro. This Latin American-inspired dish combines charred beef with vibrant, tangy flavors.
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Ingredients
4 large tomatillos, husked and coarsely chopped
1 serrano chile, seeds removed if desired, chopped
1 avocado, finely chopped
Kosher salt to taste
1 pound beef brisket, trimmed and sliced against the grain ½ inch thick
Kosher salt and freshly ground black pepper to taste
½ habanero chile, seeds removed if desired, finely chopped
½ serrano chile, seeds removed if desired, finely chopped
½ teaspoon finely grated lemon zest
¼ cup fresh lemon juice
½ teaspoon finely grated lime zest
¼ cup fresh lime juice
1 tablespoon fish sauce
¼ head green cabbage, thinly sliced (about 3 cups)
½ red onion, thinly sliced
4 tostada shells
1 avocado, cut into 1-inch pieces
3 tablespoons fresh cilantro, finely chopped
Directions
Pulse the tomatillos and 1 chopped serrano chile in a food processor until coarsely puréed. Transfer to a medium bowl and gently fold in the finely chopped avocado. Season the salsa with kosher salt to taste and set aside.
Season the sliced beef brisket evenly on both sides with kosher salt and freshly ground black pepper. Cover loosely with plastic wrap and refrigerate for at least 2 hours, or up to 12 hours if preparing ahead.
In a separate medium bowl, combine the finely chopped habanero chile, ½ chopped serrano chile, lemon zest, fresh lemon juice, lime zest, fresh lime juice, and fish sauce. Stir well to combine and set the pickling mixture aside.
Heat a grill or grill pan to high heat. Grill the beef brisket slices for about 1 minute per side until lightly charred on the exterior but still rare in the center (the internal temperature should remain well below 145F as the beef will be finished in the pickling liquid). Transfer to a cutting board and let rest for 15 minutes.
Cut the rested brisket into ¼-inch pieces and add them to the reserved pickling mixture. Toss gently to combine, ensuring all pieces are coated. Let sit at room temperature for 20 minutes to marinate.
Add the thinly sliced green cabbage and red onion to the pickled beef and pickling liquid. Toss everything together to combine evenly.
To assemble, place each tostada shell on a serving plate and generously top with the pickled beef mixture and its liquid. Arrange the 1-inch avocado pieces on top, spoon on a portion of the tomatillo salsa, and finish with a sprinkle of fresh chopped cilantro. Serve immediately.
