Custom Culinary - Be true to the food

Product Category

Meal Part

Primary Ingredient

Ethnic Cuisines

Health Considerations





Guadalajara Tostada

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Nutrition Facts

Serving Size:
Amounts Per Serving
Calories 0
Calories from Fat 0
% Daily Value*
Total Fat 0g %
Saturated Fat 0g %
Trans Fat 0g  
Cholesterol 0mg %
Sodium 0mg %
Potassium 0mg %
Total Carbohydrate 0g %
Dietary Fiber 0g %
Sugars 0g  
Protein 0g  
Vitamin A 0% Vitamin C 0%
Calcium 0% Iron 0 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Serving Size: 0


Amount Ingredients
4 Tbsps Custom Culinary® Gold Label Savory Roasted Beef Base
1/2 tsp Custom Culinary® Master’s Touch® Roasted Garlic Flavor Concentrate
2 Tbsps Cumin, Ground
8 Tbsps Chipolte Peppers, Canned in Adobo
4 lbs Beef Brisket, Trimmed
1/8 cup Vidalia Onions, Cut into Thin Strips, Sautéed
Green Chilies, Canned, Small Diced
1/4 cup Refried Beans, Canned, Hot
1 each Corn Tortilla (6"), Flat, Fried Crisp
2 -3 Tbsps Iceberg Lettuce, Shredded
1 Tbsp Queso Fresco (Mexican white cheese) Crumbled
2 Tbsps Tomatoes, Fresh , Small Diced
1 Tbsp Guacamole, Fresh or Prepared
1 Tbsp Cilanto, Fresh Chopped

Recommended Products: 9317 Gold Label Beef Base, 9815 Master’s Touch® Roasted Garlic Flavor Concentrate

Alternate Product Options: 0317 Master's Touch® Beef Base, 0357 Chef's Own™ Beef Base, 5327 Master’s Touch® All Natural Reduced Sodium Beef Base


  1. Preheat the oven to 350°F.
  2. In a small bowl blend Gold Label Savory Roasted Beef Base and Master’s Touch® Roasted Garlic Flavor Concentrate, cumin and chipotle, Season the raw brisket on both sides with the rub mixture. Place in a roasting pan and roast, uncovered, for 1 hour.
  3. Add enough water to yield about 1/2 inch of liquid in the roasting pan. Lower oven to 300°F, cover pan tightly and continue cooking for 3 hours, or until fork-tender.
  4. Trim the fat and slice meat across the grain and shred.
  5. To assemble 1 Portion:
  6. In a small sauté pan or pot, heat, 1 ½ - 2 oz. of shredded beef brisket, onions and green chilies. Heat 1 minute.
  7. Spread refried beans evenly on fried tortilla.
  8. Top with hot brisket mixture, tomatoes, lettuce, queso fresco, guacamole and cilantro.

Chef's Tips

Use any fresh toppings for your signature version.

Recipe By

Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.

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