Slow Cooker Braised Brisket Machaca Recipe with Rich Flavor

Ingredients

• 1 3-4 pound beef brisket, trimmed and cut into 3 pieces
• 1 1/2 pounds shredded brisket (about 3.5 cups)
• 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
• freshly ground black pepper
• 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
• 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