Smoked Brisket Tortas
Ingredients
Refried Beans
-
1
tablespoon
vegetable oil
-
½
small
red onion, finely chopped
-
1
whole
jalapeño, seeded, finely chopped
-
1
15-ounce can
pinto beans, rinsed
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Iceberg Slaw
-
¼
cup
fresh lime juice
-
¼
cup
sour cream
-
½
head
iceberg lettuce, thinly sliced (about 4 cups)
-
½
small
red onion, thinly sliced
-
1
whole
jalapeño, seeded, thinly sliced
-
½
cup
fresh cilantro leaves
-
to taste
Kosher salt
-
to taste
freshly ground pepper
Brisket and Assembly
-
4
8-inch
ciabatta rolls, split
-
8
ounces
thinly sliced provolone cheese
-
2
teaspoons
vegetable oil
-
1
pound
thinly sliced smoked brisket
-
¼
cup
mayonnaise
-
1
whole
avocado, halved, pitted, mashed
-
to taste
hot pepper sauce (for serving)
Instructions
- Heat oil in a saucepan over medium heat, add onion and jalapeño, and cook until soft.
- Add beans and water, coarsely mash, bring to a boil, then simmer until thickened. Season with salt and pepper.
- Whisk lime juice and sour cream in a bowl, add lettuce, onion, jalapeño, and cilantro, then season and toss.
- Preheat oven to 350°F. Place rolls cut side up on a baking sheet, top with cheese, and toast until melted.
- Heat oil in a skillet, cook brisket until crisp.
- Spread mayonnaise and avocado on rolls, layer with beans, brisket, slaw, and top with the bun.
Nutrition Facts (estimated)
Servings
4
Calories
910
Total fat
52g
Total carbohydrates
47g
Total protein
65g
Sodium
1300mg
Cholesterol
95mg
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