Slow-Cooker Braised Brisket (Machaca)

Slow-Cooker Braised Brisket (Machaca)

recipe image

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

Read More







Be the first to comment

Leave a Reply

Your email address will not be published.


*