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1
Preheat the oven to 325 degrees F.
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2
Heat 1/2 inch of vegetable oil in a small skillet.
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3
When the oil is hot, slide in a corn tortilla.
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4
To prevent the tortilla from puffing and browning unevenly, press down on the center with tongs or a metal spoon.
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5
After about 20 seconds, flip it over to the other side and hold down the center again.
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6
When golden, remove from the skillet and drain on paper towels.
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7
Use three tortillas per tostada.
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8
In a small saucepan, mix the black beans with just a bit of hot sauce to give a bit of a kick.
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9
Mash the beans slightly as you warm them over medium heat.
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10
Get ready to assemble: Grab a crispy tortilla and set it on a baking sheet.
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11
Now layer beans, cheese, tortilla, beans, cheese, tortilla, beans and cheese.
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12
Bake until the cheese melts.
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13
Pull it out and layer the top with a helping of the Braised Beef Brisket, lettuce, tomatoes, onions, cilantro, jalapenos, lime juice, avocado and sour cream.
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14
Combine the beef consomme, soy sauce, lemon juice, liquid smoke and garlic in a large roasting pan (a disposable is just fine).
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15
Place the brisket in the marinade, fat-side up.
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16
Cover tightly with foil.
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17
Marinate in the refrigerator for 24 to 48 hours.
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18
When ready to cook, preheat the oven to 300 degrees F.
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19
Cook the brisket in the foil-covered pan until fork-tender, about 40 minutes per pound (6 to 7 hours).
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20
Transfer to a cutting board, slice against the grain and put the slices back into the cooking liquid.
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21
Serve immediately, spooning the juice over the slices.
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22
You may store the pan in the fridge for up to 2 days, or freeze for use at a later date.
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23
If fat collects and hardens at the top, remove and discard.
