Chef Taylor’s Cinco de Mayo Brisket Tostadas


Happy Cinco de Mayo weekend! Whether you are planning on celebrating at home or going to a party, it’s hard to beat Chef Taylor’s simple but delicious Brisket Tostadas! The smokiness of the brisket is the perfect contrast to the freshness of the guacamole and salsa, which will go perfectly with an ice cold margarita, or the 2017 Barrel Aged Virginia Claret. Enjoy!

Cinco de Mayo Brisket Tostadas

20 mini corn tortillas (fried)

homemade salsa

homemade guacamole

Goat feta cheese

3 cups Barbecue-rubbed Brisket, diced

Cilantro for garnish (Chef Taylor prefers micro cilantro)

Salsa recipe:

1/2 red onion

1/2 white onion

1 medium tomato

2 tbs cilantro

1 tsp salt

1 tbs lime juice

1 tbs tabasco

1 tsp minced garlic

1/2 jalapeno (deseeded)

In a blender, combine all ingredients and puree, set aside.

Guacamole:

1/2 red onion

1/2 white onion

1 tsp minced garlic

3 avocados, sliced and pitted

2 tbs lime juice

1 tbs tabasco

2 tbs cilantro

In a blender, combine all ingredients and puree, set aside.

Assembly and Plating:

Place tortillas on large serving tray. Layer salsa, guacamole and brisket onto each tortilla. Top with goat feta and garnish with cilantro. Serves 4-5 people.

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