Smoked Brisket Tortas
This recipe combines the flavors of spicy refried beans, crispy smoked brisket, and creamy avocado in a hearty and satisfying sandwich. The refried beans are packed with flavor from sautéed onions and jalapeños, while the iceberg slaw adds a refreshing crunch. Topped with melty cheese and a kick of hot pepper sauce, this sandwich is sure to become a favorite for a satisfying meal.
— Constant Cookbook
Ingredients
- 1 vegetable oil
- 1/2 small red onion, finely chopped
- 1 jalapeño, seeded, finely chopped
- 1 15-ounce can pinto beans, rinsed
- Kosher salt, freshly ground pepper
- 1/4 fresh lime juice
- 1/4 sour cream
- 1/2 head of iceberg lettuce, thinly sliced (about 4 cups)
- 1/2 small red onion, thinly sliced
- 1 jalapeño, seeded, thinly sliced
- 1/2 fresh cilantro leaves
- Kosher salt, freshly ground pepper
- 4 8-inch ciabatta rolls, split
- 8 thinly sliced provolone cheese
- 2 vegetable oil
- 1 thinly sliced smoked brisket
- 1/4 mayonnaise
- 1 avocado, halved, pitted, mashed
- Hot pepper sauce (for serving)
Instructions
- Heat oil in a small saucepan over medium heat. Add onion and jalapeño and cook, stirring often, until onion is soft, about 5 minutes. Add beans and 1/2 cup water; coarsely mash with a spoon or a potato masher. Bring to a boil, reduce heat, and simmer, stirring occasionally, until thickened, 5-8 minutes. Season with salt and pepper.
- Whisk lime juice and sour cream in a medium bowl to blend. Add lettuce, onion, jalapeño, and cilantro; season with salt and pepper and toss to combine.
- Preheat oven to 350°. Place rolls cut side up on a rimmed baking sheet; top bottom halves with cheese. Toast until cheese melts, about 5 minutes.
- Meanwhile, heat oil in a large skillet over medium-high heat. Working in batches, cook brisket until crisp, about 1 minute per side.
- Spread top half of each roll with some mayonnaise, then avocado. Spoon refried beans over melted cheese; top with brisket, iceberg slaw, hot pepper sauce, and top half of bun.
- DO AHEAD: Refried beans can be made 3 days ahead. Cover and chill. Reheat before using.
Yield
4 servings
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