Preheat oven to 325°F. Place brisket on large piece of heavy duty aluminum foil. Sprinkle both sides of brisket with pepper and spread with sofrito; wrap tightly in foil. Place in a 13X9-inch baking dish; cook in 325°F oven 2-1/2 to 3 hours or until fork-tender.
Meanwhile, combine Spicy Peanut Slaw ingredients in large bowl. Season with salt, if desired. Cover and refrigerate until ready to serve.
Add oil to medium skillet until approximately 1/2 inch deep. Heat over medium heat until oil reaches 350°F. Fry one tortilla at a time 1 to 2 minutes or until crispy, turning once. Remove and drain on paper towels.
Remove brisket from foil, reserving cooking liquid. Skim fat from cooking liquid; keep cooking liquid warm in large saucepan. Trim fat from brisket. Cut into 4 to 6 pieces; shred with 2 forks. Stir shredded beef into reserved liquid; heat through.
Top each tostado shell with 1/2 cup shredded beef. Top with 2/3 cup cabbage mixture. Garnish with chopped peanuts, if desired.
Makes 8 servings
Nutrition information per serving: 458 calories; 27 g fat (6 g saturated fat; 11 g monounsaturated fat); 56 mg cholesterol; 338 mg sodium; 21 g carbohydrate; 4.4 g fiber; 33 g protein; 6.4 mg niacin; 0.5 mg vitamin B6; 2.0 mcg vitamin B12; 3.5 mg iron; 29.7 mcg selenium; 7.4 mg zinc.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of fiber.
Friday, August 22 2014 3:11 PM EDT2014-08-22 19:11:37 GMT
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