Leftover Beef Brisket Breakfast Tacos

Ingredients:

• 2 plum tomatoes, halved
• Half a white onion, cut into 4 pieces
• 1/4 cup olive oil, add more if needed
• 2 canned chipotle peppers in adobo sauce, seeded, + 2 tsp adobo sauce
• 2 tablespoons canned diced green chili peppers (any heat)
• 1.5 cups ready beef brisket, cut into pieces
• 6 large eggs, lightly beaten
• 8 warm wheat taco tortillas
• 1 small bunch cilantro, coarsely chopped
• 3/4 cup crushed potato chips, optional

Preparation:

1. Position a rack on the top shelf of the oven (or on a level that can accommodate the pan) and preheat the oven to broil.
2. Place the tomatoes and onions in a small cast-iron skillet. Add 1 tablespoon olive oil and a pinch of salt, then toss to coat evenly. Grill, stirring once, until the tomatoes and onions are golden brown around the edges, about 15 minutes. Watch carefully to prevent burning. Transfer the vegetables to a blender along with the chipotle and adobo sauce. Blend for about 10 seconds. Transfer to a medium bowl and toss to combine, adding the green chili and 1/2 teaspoon salt. Taste and add more salt if needed. Set aside.
3. Heat a large nonstick skillet over medium-high heat. Add the beef brisket and cook, adding 1–2 teaspoons of olive oil if the pan seems dry, for about 2 minutes. Transfer to a plate.
4. Heat the remaining 3 tablespoons of olive oil in the same skillet, swirling the pan to coat the bottom. Pour in the eggs and cook, without stirring, until set around the edges, about 15 seconds. Using a silicone spatula, slide the set-at-the-edge egg to the center of the skillet. Continue cooking, running the spatula around the edge of the pan every 15–20 seconds, until softly scrambled, about 3 minutes. Remove from heat.
   
   Note
   
   Leftover salsa can be served with tortilla chips or a cheese omelet.
5. Evenly spread the omelet, brisket, tomato salsa, cilantro, and crushed potato chips, if using, over the warmed tortillas.