Weeknight recipe decisions can be as grueling as any house chore.
Leftovers are the best way to cut down waste and time spent cooking, so let’s look at that brisket you smoked over the weekend using our Claude’s BBQ Brisket Marinade. Repurposing that big hunk of grilled delicacy is going to really help with our Shredded Beef Tostadas.
The tostada is an invention that goes back almost 2,000 years. That’s a successful recipe! While we can’t attribute the invention itself to anyone person, we do know it is of Mexican origin, but it has a Spanish name, meaning ‘toasted’.
- Beef brisket (about 1 pound)
- 1 large white onion quartered
- 1/4 cup minced red onion
- 3/4 cup olive oil
- 6 tablespoons distilled white vinegar
- 1/4 cup fresh lime juice
- Kosher salt
- 2 tablespoons dried crumbled Mexican oregano
- Freshly ground black pepper
- 1 cup seeded chopped cucumber
- 1 cup seeded chopped tomatoes
- 1/2 cup capers drained
- 1/4 cup chopped fresh cilantro
- 4 radishes finely chopped
- 12 corn tortillas
- 2 avocados, halved, pitted, peeled and sliced, for serving
We are using leftover beef brisket for this recipe, but you could use any leftover protein like a pork or even a chicken marinated in our Claude’s Fajita Marinade for that southwest zip!
Prepare the vinaigrette by whisking the olive oil and vinegar in a medium bowl until well combined. Add the lime juice, red onion and oregano and whisk again. Season the vinaigrette with salt and pepper.
Here’s a pro tip: Make double the amount of this vinaigrette and you’ve now got a fantastic dressing for your dinner salads throughout the week! We like to add a bit of our Great American Steak Seasoning to our salad dressings we make in place of regular salt.
Shred the brisket into a large bowl. Add the cucumbers, tomatoes, capers, cilantro and radishes and toss to combine. Add the vinaigrette and toss to coat. Season with additional salt and pepper if needed.
To make the grilled tostadas: Heat a grill pan on the stovetop over medium-high heat. Place a corn tortilla onto the hot pan until the tortilla is crisp with a slight char. Cook for about 5 minutes each side. Or deep fry tortillas until golden brown.
Now that you’ve got your toasted tostadas ready, it’s a simple matter of finishing by scooping the shredded beef salad onto the grilled tostada and garnish with some avocado slices and fresh jalapeños (optional).
Makes 4 to 6 servings.