Pickled Beef Tostadas with Tomatillo Salsa

By cserumga

420 calories, 10g fiber, 29g protein per serving

Ingredients

• 4 large tomatillos, husked, coarsely chopped
• 1 serrano chile, seeds removed if desired, chopped
• 1 avocado, finely chopped
• Kosher salt
• 1 lb. piece beef brisket, trimmed, sliced against the grain 1/2” thick
• Kosher salt and freshly ground black pepper
• 1/2 habanero chile, seeds removed if desired, finely chopped
• 1/2 serrano chile, seeds removed if desired, finely chopped
• 1/2 tsp finely grated lemon zest
• 1/4 cup fresh lemon juice
• 1/2 tsp finely grated lime zest
• 1/4 cup fresh lime juice
• 1 Tbsp fish sauce (such as nam pla or nuoc nam)
• 1/4 head green cabbage, thinly sliced (about 3 cups)
• 1/2 red onion, thinly sliced
• 4 tostada shells
• 1 avocado, cut into 1” pieces
• 3 Tbsp finely chopped fresh cilantro

Details

Servings 4
Adapted from bonappetit.com

Preparation

Step 1

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.