Brisket Tostada's

Ingredients

Leftover Brisket

Beef broth

Corn Tortillas (as many as you need, I used 6)

Canola Oil

Sour Cream

Lettuce

Lime Wedges

Your favorite hot sauce

Shredded Cheese

8 plum tomatoes, diced

1 jalapeno, seeded and diced finely

1/4 of a red onion, diced

Juice from 1 lime

4 tablespoons cilantro

salt & pepper

Directions

First make the salsa. Combine tomatoes, jalapeno, red onion, cilantro, salt, pepper, and juice from one lime. Combine and refrigerate until everything is done. Diced brisket into small pieces and heat in a large skillet with some beef broth. Heat oil in a large skillet. Once heated add corn tortillas one at a time. Cook on both sides until tortillas are crisp. Drain on a paper towel. Once all is cooked place 1 crisp corn tortilla on a plate, top with some brisket, sprinkle shredded cheese, and top with salsa, lettuce, sour cream, dash of hot sauce, and squeeze a lime wedge on top. Serve and enjoy!