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Slow-Cooker Braised Brisket (Machaca) Recipe, Marcela Valladolid, Food Network

Slow-Cooker Braised Brisket (Machaca) Recipe, Marcela Valladolid, Food Network

Machaca Brisket Tostadas (04:22)

Ingredients

Marinade:
  • 1/Four cup fresh lime juice
  • Two tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
  • Trio cloves garlic, minced
  • 1 serrano chile, stemmed, seeded, and minced
  • Salt and freshly ground black pepper
  • 1/Two cup olive oil
  • One 3- to 4-pound beef brisket, trimmed and cut into Trio large lumps
Brisket:
  • Three tablespoons vegetable or olive oil
  • 1 1/Two cups diced onion (about 1 large)
  • 1 cup beef broth
  • 1 cup diced crimson bell pepper (about 1 large)
  • 1/Two teaspoon dried oregano
  • Trio cloves garlic, minced
  • Two serrano chiles, stemmed, seeded and minced
  • One 28-ounce can diced tomatoes with their juice
  • Salt and freshly ground black pepper
Braised Brisket Tostadas:
  • 1 1/Two pounds (about Three 1/Two 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/Two cup Mexican crema or sour juice
  • Four ounces crumbled queso fresco cheese (about 1 cup)
  • Lime wedges, for serving

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Directions

For the marinade: Combine the Maggi sauce, lime juice, Two tablespoons water, garlic and serranos in a medium-size cup, season with salt and pepper. While whisking permanently, leisurely add the olive oil, Put the brisket chunks into a large food-safe plastic bag and pour the marinade over it, turning the meat to decorate. Seal and refrigerate for at least 8 hours or preferably overnight.

Permit the meat to come to room temperature. Drain the meat and discard the marinade.

For the brisket: Pour the oil into the bottom of a slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Cook the brisket on medium-high warmth until the meat is tender and shreds lightly with a fork, about Five hours.

Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to treat, about 15 minutes. Shred the meat into 2-inch-long lumps. Come back the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about Ten minutes. Taste and season with salt and pepper, if necessary.

The warm braised meat can be used to pack burritos, tacos, tostadas or sandwiches. Leftover meat can be stored in an airtight container for up to Three days or frozen in plastic freezer bags or containers for up to 1 month.

For the tostadas: Spread about 1/Trio cup of the warm meat over each of the crisp shells. Top each tostada with about Two tablespoons lettuce, some diced avocado and Two tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.

Serve with lime wedges on the side for squeezing over the top.

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The Kitchen

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