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Slow-Cooker Braised Brisket (Machaca) Marcela Valladolid The Kitchen Old Tools, New Ideas

Ingredients

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

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