Chile-Braised Brisket Tostadas

• Brisket:
• 2 dried ancho chiles, stemmed and roughly chopped
• 2 Roma tomatoes, chopped
• 1/2 yellow onion, chopped
• 2 garlic cloves, peeled
• 1/3 cup low-sodium chicken broth
• 1 tablespoon apple cider vinegar
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 (2 1/2 pound) boneless beef brisket
• Tostadas:
• 3/4 cup apple cider vinegar
• 3/4 cup water
• 1/2 cup sugar
• 2 tablespoons kosher salt
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon coriander seeds
• 8 ounces tomatillos, husks removed, rinsed, and chopped
• 12 corn tortillas
• 2 tablespoons vegetable oil
• 1/2 cup chopped cilantro leaves
• 1/2 cup crumbled queso fresco
• 2 radishes, thinly sliced

1. Preheat the oven to 350u0b0F. Combine the chiles, tomatoes, onion, garlic, chicken broth, vinegar, cumin, salt, and pepper in a small saucepan over medium-high heat. Bring the mixture to a simmer and cook for 2 minutes. Remove from the heat, cover the pan, and let the chiles steep in the liquid for 15 minutes. Transfer the chiles and liquid to a blender and blend until smooth.
2. Place the brisket in a large baking dish and spread the chile puree over the top. Add enough water to the pan to come 1/2-inch up the sides and cover tightly with aluminum foil. Roast for 1 hour, then reduce the oven temperature for 300u0b0F and cook for another 3 hours, until the brisket is very tender.
3. Combine the vinegar, water, sugar, salt, mustard seeds, and coriander seeds in a small saucepan over medium-high heat, stirring until the sugar and salt are dissolved. Place the tomatillos in a small bowl. Once the liquid comes to a boil, pour over the tomatillos. Let sit at room temperature for at least 30 minutes.
4. Increase the oven temperature to 400u0b0F. Brush the vegetable oil over the corn tortillas and arrange in a single layer on a large baking sheet. Bake for 10 to 12 minutes, until golden and crispy.
5. To assemble, shred the brisket into bite-size pieces and distribute the meat between the tortillas. Top each tostada some of the pickled tomatillos, cilantro, queso fresco, and a few slices of radish and serve.

brisket, ancho chiles, tomatoes, yellow onion, garlic, chicken broth, apple cider vinegar, ground cumin, kosher salt, freshly ground black pepper, boneless beef brisket, apple cider vinegar, water, sugar, kosher salt, mustard seeds, coriander seeds, corn tortillas, vegetable oil, cilantro, queso fresco, radishes

Taken from food52.com/recipes/27454-chile-braised-brisket-tostadas (may not work)