6cloves garlic, minced (divided: half for marinade, half for slow cooker)
3serrano chile peppers, seeded and minced (1 for marinade, 2 for slow cooker)
to tastekosher salt and freshly ground pepper
0.5 cupolive oil
3 to 4 lbsbeef brisket, trimmed and cut into 3 large pieces
1 largeonion, diced
1 largered bell pepper, diced
1 cuplow-sodium beef broth
1 (28-oz) candiced tomatoes
0.5 tspdried oregano
tostadas
16crisp corn tostada shells
for toppingshredded lettuce, diced avocado, fresh salsa, and queso fresco
for servingMexican crema or sour cream and lime wedges
Method
1Prepare the brisket marinade: Whisk the lime juice, Maggi seasoning, 2 tablespoons water, half of the garlic and 1 serrano in a medium bowl; season with salt and pepper. Slowly pour in the olive oil, whisking constantly.
2Place the brisket pieces in a large resealable plastic bag and add the marinade; turn the meat to coat. Refrigerate at least 8 hours or preferably overnight.
3Bring the meat to room temperature, about 45 minutes. Remove from the bag and discard the marinade.
4Pour a little vegetable oil into the bottom of a 6- to 7-quart slow cooker. Add the onion, remaining garlic, 2 serranos, oregano, bell pepper, beef broth, and tomatoes (with their juices). Add 1 tablespoon salt and a few grinds of pepper. Mix well, then nestle the meat in the vegetable mixture. Cover and cook on HIGH until the meat is tender and shreds easily with a fork, about 8 hours.
5Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Shred the meat into pieces. Return the shredded meat to the slow cooker, stir to combine and let stand until the meat is hot, about 10 minutes. Season with salt and pepper if necessary.
6Assemble the tostadas: Spread about 1/3 cup of the warm meat on each tostada shell. Top with lettuce, avocado, salsa and queso fresco. Serve with crema and lime wedges.
Notes
Serves 8 for tostadas, but the brisket quantity makes enough for a second meal — use leftovers to fill burritos the next day. Recipe suggests starting on Saturday for Sunday tostadas and Monday burritos.