Ingredients
- 12 each 10" Fry-Ready Tortilla (37183)
- 5 1/4 lb. Korean Brisket see related recipe
- 4 cup Asian Pear Slaw see related recipe
- 1 3/4 lb. Carrot, shredded
- 2 cup Mung Bean Sprouts
- 1 1/2 cup Spicy Kimchi Aioli see related recipe
- Chives, chopped as needed
- Black Sesame Seeds, as needed
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 lb. Brisket, whole
- Salt, as needed
- Gochujang, as needed
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.
Ingredients- 22 oz. Asian Pear, julienned
- 22 oz. Spicy Kimchi, chopped
- 3 oz. Scallion, chopped
- 1 1/2 Tbsp. Ginger, grated
Directions
- In a mixing bowl add components. Mix until combined.
- Hold cold for service.
Ingredients- 1/4 cup And 2 Tbsp Spicy Kimchi
- 1/4 cup And 2 Tbsp Mayonnaise
Directions
- In a mixing bowl add components. Mix until combined
- Hold cold for service.
