Slow-Cooker Braised Brisket (Machaca)
Get this all-star, easy-to-follow Slow-Cooker Braised Brisket (Machaca) recipe from Marcela Valladolid
Directions Watch how to make this recipe. Brisket: For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and...
- Yield: About 10 cups
- Cooking time: 6 Hour 0 Min
- Rating: 4/5
- Publisher: Foodnetwork.com
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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