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

Christopher Prieto
Recipe by Southern Living April 2015

Gallery

Iain Bagwell; Styling: Mary Clayton Carl

Recipe Summary

hands-on:
10 mins
total:
20 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

Source

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

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