Slow-Cooker Braised Brisket (Machaca)
INGREDIENTS
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1/4 cup fresh lime juice
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2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
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3 cloves garlic, minced
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1 serrano chile, stemmed, seeded, and minced
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Salt and freshly ground black pepper
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1/2 cup olive oil
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One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces
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3 tablespoons vegetable or olive oil
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1 1/2 cups diced onion (about 1 large)
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1 cup beef broth
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1 cup diced red bell pepper (about 1 large)
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1/2 teaspoon dried oregano
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3 cloves garlic, minced
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2 serrano chiles, stemmed, seeded and minced
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One 28-ounce can diced tomatoes with their juice
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Salt and freshly ground black pepper
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1 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heated
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Eight 4-inch crisp corn tostada shells
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1 cup shredded iceberg lettuce
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1 avocado, peeled, pitted and finely diced
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1 cup fresh tomato salsa
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1/2 cup Mexican crema or sour cream
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4 ounces crumbled queso fresco cheese (about 1 cup)
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Lime wedges, for serving
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