Photo: Iain Bagwell; Styling: Mary Clayton Carl
Hands-on Time
10 Mins
Total Time
20 Mins
Makes 4 to 6 servings

Top these tostadas with fresh avocado, lime juice, crumbled queso fresco, diced jalapeños, chopped tomatoes, and shredded lettuce.

How to Make It

Step 1

Preheat oven to 400°. Stir together salsa and cilantro. Spread beans on tostada shells. Place shells in a jelly-roll pan; top with brisket, onion, and salsa mixture.

Step 2

Bake at 400° for 8 to 10 minutes or until thoroughly heated. Serve immediately.

Ultimate Book of BBQ: The Complete Year-Round Guide to Grilling & Smoking, Oxmoor House. Copyright 2015. PRIME Barbecue, Wendell, NC

Ratings & Reviews

Good for leftover brisket.

June 17, 2015
A light recipe for brisket and leftovers.