Leftover Brisket Breakfast Tacos
After any big holiday meal, it’s great to flip the leftovers into a new dish. Here a sweet-and-smoky salsa transforms a Rosh Hashanah brisket into Southwestern-style breakfast tacos that use ingredients you likely have in your kitchen. The optional potato chips add delightful crunch.
Ingreadient
- 2 plum tomatoes, halved
- 1/2 white onion, sliced into 4 chunks
- 1/4 cup olive oil, plus more if needed
- kosher salt
- 2 canned chipotle peppers in adobo sauce, stemmed and seeded, plus 2 teaspoons adobo sauce
- 2 tablespoons canned diced green chiles (mild or hot)
- 1 1/2 cups chopped leftover brisket (see cook's note)
- 6 large eggs, lightly beaten
- 8 taco-sized flour tortillas, warmed
- 1 small bunch cilantro, roughly chopped
- 3/4 cup crushed potato chips, optional
Direction
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