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Avo Cow Do Brisket Tostadas



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2 avocados from mexico, mashed
1 small tomato, diced, plus 2 diced
4 jalapeno peppers, diced, divided
1 1/2 small onion, diced, divided, plus 2 medium chopped
1 1/2 cup chopped cilantro, divided
1 1/2 tsp. lime juice
1/2 lime, zest
Salt, to taste
Ground black pepper, to taste
5 lb. beef brisket
2 medium carrots, chopped
3 celery stalks, chopped
1 cup white wine
3 cups chicken broth
Vegetable oil, for frying
24 white corn tortillas
1 head of lettuce, shredded


  1. 1
    Mix all ingredients for guacamole such as avocados, 1 small diced tomato, 2 jalapeno peppers, 1/2 small diced onion, 1/4 cup chopped cilantro, lime juice, lime zest, salt and pepper in a bowl; set aside.
  2. 2
    Preheat oven to 350°F.
  3. 3
    In a roasting pan, combine all ingredients; cook 2 hours.
  4. 4
    Deglaze the pan with a little white wine. Put the brisket, vegetables and juices in a heavy pot with enough chicken broth (approx. 1 gallon) to cover the beef. Bring to a boil on stovetop and the cook, covered, in oven for three hours. Remove brisket and trim off fat. Hand-shred the beef.
  5. 5
    To Assemble the Tostados: In a skillet, heat oil. Fry tortillas until crisp. Layer on the tortillas lettuce, beef, guacamole, tomato, onion, jalapenos and cilantro.
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