Torta De Brisket Recipe

If brisket is not already warm, preheat oven to 300°F (150°C). Rub trimmed brisket with kosher salt, black pepper and garlic powder. Put brisket fat-side up in a shallow roasting pan and add beef broth or pan juices to the bottom of the pan.

Cover tightly with foil and warm in the oven for 45–60 minutes (until internal temperature reaches about 140–150°F for serving). Alternatively reheat sliced brisket gently in a covered skillet with some broth over low heat for 8–12 minutes.

When warm, let rest 5 minutes, then thinly slice against the grain into sandwich-sized pieces (about 6–8 oz per sandwich). Reserve juices for moistening the meat when assembling if desired.

In a small bowl or blender, scoop the avocado flesh and add mayonnaise, sour cream, lime juice, minced garlic, chopped cilantro, salt and black pepper.

Blend or whisk until smooth and creamy. Taste and adjust seasoning — add more lime or salt as needed. Chill until assembly.

In a small saucepan combine rice vinegar, water, sugar and salt. Bring to a simmer just until sugar dissolves. Remove from heat and let cool slightly.

Place sliced red onion, jalapeño and grated carrot in a jar or bowl. Pour warm vinegar mixture over the vegetables, press down so liquid covers them. Let sit at least 15 minutes at room temperature or refrigerate for up to 24 hours. Drain before using.

Heat a skillet or griddle over medium. Spread butter or brush oil on cut sides of the telera rolls and toast cut-side down until golden, about 1–2 minutes.

Warm the black beans in a small saucepan or microwave until heated through. Lightly mash with a fork and season with a pinch of salt and pepper.

Spread about 1–2 tablespoons of avocado aioli on both toasted cut sides of each roll.

On the bottom half of each roll, place a layer of warmed, slightly mashed black beans (about 2 tablespoons), then add a generous portion of sliced warm brisket (about 6–8 oz per sandwich). Spoon a little reserved brisket juice over the meat if desired to keep moist.

Top the brisket with shredded napa cabbage (about 1/2 cup), sliced tomato, and 1–2 tablespoons of drained escabiche. Sprinkle with fresh cilantro leaves and squeeze a little lime over the filling.

Place the top roll, press gently, slice in half and serve immediately with a lime wedge on the side.

For fries: Cook fries according to package or your preferred method (oven-bake or fry) until golden and crispy. Season with salt immediately and serve alongside the torta.

For small salad: Toss mixed salad greens with olive oil, vinegar or lemon juice and salt and pepper to taste. Serve alongside the torta.