Beef Tostados
serves 4
Beef tostados made with leftover brisket are both hearty and exciting, piled with beans, avocado and a sweet-and-sour sauce.
This recipe is part of Andrew Schloss's Sunday Dinners.
1 cup refried beans
1 cup boiling water
1 ripe avocado
1 teaspoon lemon juice
2 tablespoons salsa
1 small onion, finely chopped
2 teaspoons olive oil
2 garlic cloves, minced
6 to 8 reserved slices of brisket
2 teaspoons chili powder
2 tablespoons ketchup
8 corn tortillas
2 cups thinly shredded lettuce
2 tomatoes, diced
6 ounces shredded Monterey Jack cheese
prep: 10 minutes
total: 15 minutes
medium skillet
microwave-safe plate
microwave
1. Warm refried beans in the microwave or on the stovetop and set aside.
2. Cut the avocado in quarters lengthwise. Peel each quarter and dice the avocado. Mix with the lemon juice and salsa. Set aside.
3. In a medium skillet, sauté the onion in the oil over high heat until lightly browned, about 4 minutes. Add the garlic, brisket and chili powder and stir for 2 minutes. Stir in the ketchup.
4. Meanwhile, place the tortillas on a microwave-safe plate. Cover loosely with plastic wrap and microwave at full power for 1 minute. Serve 2 tortillas per person topped with a layer of refried beans, a layer of the meat mixture, lettuce, tomatoes, cheese and avocado mixture.
