Time: 8 hours 15 minutes
Complexity: easily
Servings: 10

Beef brisket marinates overnight in a spicy chili sauce with lime juice, infusing it with rich flavor, then simmers in a tomato sauce in a slow cooker until tender and falling apart. Use the shredded beef in Mexican tostadas with fresh vegetables.

Ingredients:

Marinade

• 1/4 cup freshly squeezed lime juice
• 2 tbsp Maggi sauce or 1 tbsp soy sauce + 1 tbsp Worcestershire sauce
• 3 cloves garlic, crushed
• 1 serrano pepper, seeded and finely chopped
• 0.5 cups olive oil
• 1 beef brisket, 1.2–1.8 kg, cut into 3 large pieces

Brisket

• 3 tablespoons of vegetable oil
• 1.5 cups onion (about 1 large), diced
• 1 cup beef broth
• 1 cup red bell pepper (about 1 large), diced
• 0.5 tsp dried oregano
• 3 cloves garlic, crushed
• 2 serrano peppers, seeded and finely chopped
• 1 can (800 g) of canned tomatoes, diced, with juice

Tostadas with braised brisket

• 700g (about 3.5 cups) chopped braised brisket, heated through
• 8 crispy corn tostadas (10 cm)
• 1 cup shredded iceberg lettuce
• 1 avocado, peeled and cut into small cubes
• 1 cup fresh tomato salsa
• 0.5 cup Mexican or regular sour cream
• 110 g crumbled queso fresco (about 1 cup)
• Lime wedges for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

beef, tortilla, tomatoes, serrano pepper, oregano

We recommend

Preparation:

Step 1
• Marinade:
  
  Combine Maggi sauce, lime juice, 2 tablespoons water, garlic, and serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, stirring constantly. Place the brisket pieces in a large zip-lock bag and pour the marinade over them, turning them over to coat. Seal and refrigerate for at least 8 hours, or preferably overnight.
Step 2
• Let the meat come to room temperature. Drain the marinade.
Step 3
• Brisket:
  
  Pour oil into the bottom of a slow cooker. Add the onion, broth, pepper, oregano, garlic, chili, tomatoes, and a little salt and pepper. Mix well, then pour the meat into the liquid in the bottom of the slow cooker. Cook the brisket over medium-high heat until tender, about 5 hours.
Step 4
• Using a slotted spoon, transfer the meat to a cutting board and let it rest until cool enough to handle, about 15 minutes. Cut the meat into 2-inch (5 cm) pieces. Return to the slow cooker, stir, and let it rest until heated through, about 10 minutes. Taste and season with salt and pepper if needed.
Step 5
• Warm stewed meat can be used to fill burritos, tacos, tostadas, or sandwiches. Store leftover meat in a tightly sealed container in the refrigerator for up to 3 days or freeze for up to 1 month.
Step 6
• Tostadas:
  Spoon about 1/3 cup of the warm meat onto each crispy tortilla. Top each tostada with about 2 tablespoons of lettuce, some diced avocado, and 2 tablespoons of salsa. Drizzle with about 1 tablespoon of sour cream and sprinkle with crumbled queso fresco. Serve with lime wedges for a squeeze of juice.

Votes: 1