Leftover Brisket Tostadas
This recipe is more of a guideline. How much of the ingredients you use is up to you. I prefer more pico de gallo to meat.
1 lb. leftover brisket, shredded and warmed
1 package small corn tortillas
1 can refried beans
1 small can taco sauce or red chile sauce
2 cups shredded cheese, Monterey Jack and cheddar mixed is good
Crisp lettuce, shredded
Pico de gallo (see recipe below)
Start by frying each corn tortilla in half-inch of vegetable oil. Press down on tortillas as they fry so they don’t puff up too much. Drain on paper towel.
Combine refried beans with a few tablespoons of red chile or taco sauce to thin and flavor the beans.
Preheat oven to 325.
In ovenproof dish, layer the tortillas one at a time with refried bean mixture, then cheese. Repeat layers until you have three tortillas per serving.
Bake for about 7 to 10 minutes or until cheese is melted.
Top with warmed brisket, pico de gallo, and diced avocado.
You can now put a dollop of sour cream on top and perhaps a spritz of fresh lime.
Simple Pico de Gallo
6 plum tomatoes, seeded and coarsely chopped
1/2 cup chopped red onion
4 Tbsp. cilantro chopped
1 tsp. lime juice
1/2 to 1 whole jalapeno, seeded and finely diced
Salt to taste
Combine all ingredients and let sit a half hour to blend flavors
This recipe is from Sheila Lukins’s “Celebrate” cookbook.
4 pieces unsalted matzoh
2 cups boiling water
3 Tbsp. butter
1 onion, cut into 1/4-inch dice
6 large eggs
3 Tbsp. whole milk
Salt and pepper to taste
Strawberry or cherry jam for serving
Sour cream for serving
Chilled applesauce, for serving
Break matzoh into large pieces and place in bowl. Pour boiling water over to cover and let soak for two to three minutes. Drain.
Melt butter in nonstick skillet over medium high heat. Add onion and cook about 15 minutes, until golden brown. Meanwhile beat eggs with milk, salt, and pepper.
Add eggs and matzoh to skillet and cook until they are softly set. Adjust seasonings. Serve immediately with condiments.
This is just a combination of a bunch of recipes.
Serves 12 as an appetizer.
3 cups ground ham
2 hard-cooked eggs
2 Tbsp. finely chopped celery
1 Tbsp. sweet pickle relish
2 tsp. finely chopped onion
3/4 cup mayonnaise
1 Tbsp. yellow or brown mustard
Combine all ingredients and let sit in refrigerator so the flavors can mingle.
Serve on crackers or in sandwiches.