Ingredients
- 12 Each 10" Fry-Ready Tortilla (37183)
- 5 1/4 Lbs. Korean Brisket, see related recipe
- 4 cup Asian Pears, Slaw,
- 1 3/4 Lbs. Carrots, shredded
- 2 cup Mung Bean Sprouts
- 1 1/2 cup Spicy Kimchi, Aioli,
- As Needed chives, chopped
- As Needed black sesame seeds
Directions
- To make one tostada, prepare 10'' Mission® Fry-Ready Tortilla according to package instructions. Reserve.
- Top the crispy tortilla with a 7 oz. portion of chopped Korean brisket, 2-1/2 oz. of the Asian pear slaw, 1/2 oz. shredded carrot, and 1 oz. mung bean sprouts.
- Garnish with 2 Tbsp. Spicy Kimchi Aioli, 1 Tbsp. green onions, and 1/4 tsp. black sesame seeds.
Ingredients- 14 Lbs. Brisket, whole
- As Needed salt
- As Needed gochujang
Directions
- Trim brisket of excess fat down to ¼” thick.
- Rub brisket with gochujang paste and salt until well coated.
- Roast brisket at 235°F for 14 hours.
- Chop brisket and hold hot for service.
