Korean Kimchi Brisket Tostada

Name: Korean Kimchi Brisket Tostada
Prep time: 20 min
Total time: 860 min
Yield: 12
Ingredients: 12 each 10" Fry-Ready Tortilla (37183); 5 1/4 lbs. Korean Brisket , see related recipe; 4 cups Asian Pears Slaw, see related recipe; 1 3/4 lbs. Carrots , shredded; 2 cups Mung Bean Sprouts; 1 1/2 cups Spicy Kimchi Aioli, see related recipe; Chives, chopped as needed; Black Sesame Seeds , as needed

PRODUCTS USED IN RECIPE

10" Fry-Ready Tortillas

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INGREDIENTS

12 each  10" Fry-Ready Tortilla (37183)
5 1/4 lbs. Korean Brisket , see related recipe
4 cups Asian Pears Slaw, see related recipe
1 3/4 lbs.  Carrots , shredded
2 cups Mung Bean Sprouts
1 1/2 cups Spicy Kimchi Aioli, see related recipe
Chives, chopped as needed
Black Sesame Seeds , as needed

DIRECTIONS

1.) To make one tostada, prepare 10'' Mission® Fry-Ready™ Tortilla according to package instructions. Reserve.

2.) 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.

3.) Garnish with 2 Tbsp. Spicy Kimchi Aioli (see related recipe), 1 Tbsp. green onions, and 1/4 tsp. black sesame seeds.

Recipe Using Same Product(s)

RELATED RECIPE

Asian Pear Slaw
Korean Brisket
Spicy Kimchi Aioli

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