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What to do with the brisket leftovers from your Seder? Well let’s put a Mexican spin on the traditional Jewish food. So I added a can roasted tomatoes with garlic and onions and a can of green chilis. I topped the stew, if you will, with some shredded 4 cheese Mexican blend (I lost you if you eat Kosher). The end result was a quasi Mexican stew.
Recipe (if you can call this that)
Brisket Stew – Mexican style:
- Chop up a good 10 slices of the leftover brisket and add to a skillet with 1 tbsp of olive oil and cook to get a little crust on the brisket
- Add 1 – 14.5 oz can of roasted tomatoes with garlic and onions
- Add 1 4 oz can of green chilis and mix well and simmer for 10 minutes
- Once heated, add a good handful of the Mexican shredded cheese and let melt slightly Â
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