Description
Savory slow cooker braised brisket machaca delivers authentic Mexican flavors with minimal effort. Tender shredded beef promises a delicious meal that satisfies hunger and delights taste buds in one hearty dish you’ll crave again.
Ingredients
Scale
Meat:
- 1 3-4 pound beef brisket, trimmed and cut into 3 pieces
- 1.5 pounds shredded brisket (about 3.5 cups)
Marinade and Seasoning Ingredients:
- 1/4 cup fresh lime juice
- 2 tablespoons Maggi sauce or 1 tablespoon soy sauce + 1 tablespoon Worcestershire sauce
- 3 garlic cloves, minced
- 1 serrano chile, stemmed, seeded, and minced
- 1/2 teaspoon dried oregano
- Salt and freshly ground black pepper
Vegetables and Liquid Ingredients:
- 1 1/2 cups diced onion (1 large onion)
- 1 cup beef broth
- 1 cup diced red bell pepper (1 large pepper)
- 2 serrano chiles, stemmed, seeded, and minced
- 1 28-ounce can diced tomatoes with juice
- 1/2 cup olive oil
- 3 tablespoons vegetable or olive oil
Tostada Toppings:
- 8 4-inch crisp corn tostada shells
- 1 cup shredded iceberg lettuce
- 1 avocado, diced
- 1 cup fresh tomato salsa
- 1/2 cup Mexican crema or sour cream
- 4 ounces queso fresco, crumbled
- Lime wedges, for serving
Instructions
- Prepare a zesty marinade by combining tangy lime juice, savory Maggi sauce, minced garlic, finely chopped serrano chile, salt, and pepper. Gradually incorporate olive oil to create a harmonious blend.
- Submerge the brisket in the marinade inside a large zip-lock bag, ensuring complete coverage. Refrigerate overnight to allow deep flavor penetration.
- Remove brisket from the marinade and let it rest at room temperature for 30 minutes. Discard the used marinade.
- In a slow cooker, create a flavor base by layering diced onions, aromatic garlic, chopped bell peppers, dried oregano, whole chiles, and diced tomatoes. Pour in beef broth to create a rich liquid foundation.
- Gently nestle the brisket into the vegetable and broth mixture, ensuring it’s partially submerged.
- Set the slow cooker to medium-high heat and cook for 5-6 hours until the meat becomes incredibly tender and easily pulls apart with a fork.
- Carefully remove the brisket and allow it to cool slightly. Using two forks, shred the meat into roughly 2-inch pieces.
- Return the shredded meat to the slow cooker liquid, allowing it to simmer and absorb additional flavors for 10-15 minutes.
- For serving, arrange the succulent machaca on crisp tostadas. Garnish with fresh lettuce, creamy avocado slices, zesty salsa, drizzled crema, crumbled queso fresco, and a squeeze of fresh lime.
Notes
- Customize heat levels by adjusting serrano chile quantity for personal spice tolerance.
- Swap beef brisket with plant-based alternatives like jackfruit or seitan for vegetarian versions.
- Use gluten-free Maggi sauce or coconut aminos to accommodate gluten-sensitive diets.
- Allow extra marinating time for deeper flavor penetration, preferably 12-24 hours for tender, rich results.
- Prep Time: 24 hours
- Cook Time: 5 hours 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Slow Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 5 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 80 mg