I make a lot of tostadas at my house. They’re just so easy. I put the meat in the slow cooker, come home and assemble a few ingredients and voila…dinner is served. I also feel like you don’t need much else to go along with it…maybe some sliced fruit or grilled corn. It’s just simple…and in June, I need simple.
1 (2-3 pound) brisket
Extra Virgin Olive Oil (EVOO)
Salt and Pepper
6 tablespoons Chili powder
1 (2 liter) bottle of Root Beer (or several cans)
2 limes, quartered
Caramelized onions, Tab’s Guacamole, salsa and/or Monterey Jack Cheese to garnish
Preheat a heavy pot with EVOO over medium-high heat. Rub your brisket down with generous amounts of salt, pepper and chili powder. Brown each side in skillet 4-5 minutes. Transfer to a slow cooker (fat side up…I’ll explain later!) and pour in enough Root Beer to cover the brisket. Cover and cook on low all day (7-8 hours) or on high 3-4 hours.
About 20 minutes before you’re ready to eat, remove brisket on to a cutting board and cover with foil. (This will allow the meat to rest and the juices to redistribute and keep it moist.) Disregard the liquid in the slow cooker. Slice and shred brisket and serve over tostada shells with a variety of toppings (we love caramelized onions, guacamole, salsa and Monterey Jack cheese) and squeeze one or two wedges of lime over each one.
So simple and so delicious! The Root Beer just gives the brisket an added boost and really pairs nicely with the chili powder. You’ll make this recipe over and over again.
Ok…the fat side up thing…when you cook a brisket with the fat side up, during the cooking process, the fat will keep the meat moist and super flavorful if it’s on the top and the lean part is on the bottom. Just a little tip for you :).