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Slow-Cooker Brisket Tostadas

Marcela Valladolid
  • 510 minutes
  • Serves 8

INGREDIENTS

3

trimmed and cut into large pieces 3 to 4 pounds beef brisket

6 cloves

Garlic

1

Lettuce

1

Mexican crema or sour cream and lime, wedges

1

Onion, large

1/2 tsp

Oregano, dried

1

Red bell pepper, large

3

Serrano chile peppers

1 28 ounce can

Tomatoes

1 cup

Beef broth, low-sodium

1/4 cup

Lime juice, fresh

1

Kosher salt and freshly ground pepper

2 tbsp

Maggi liquid seasoning

1/2 cup

Olive oil

3 tbsp

Vegetable or olive oil

16

Corn tostada shells, crisp