Slow-Cooker Braised Brisket (Machaca)

foodnetwork.com

pat adams

subheading: Marinade:

¼ 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

½ cup olive oil

One 3- to 4-pound beef brisket, trimmed and cut into 3 large pieces

subheading: Brisket:

3 tablespoons vegetable or olive oil

1 ½ cups diced onion (about 1 large)

1 cup beef broth

1 cup diced red bell pepper (about 1 large)

½ 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

subheading: Braised Brisket Tostadas:

1 ½ pounds (about 3 ½ 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

½ cup Mexican crema or sour cream

4 ounces crumbled queso fresco cheese (about 1 cup)

Lime wedges, for serving

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