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Slow-Cooker Braised Brisket, Machaca


Slow-Cooker Braised Brisket or Machaca is the perfect main course for filling scrumptious tacos with. Whether you're eating soft or crunchy tacos, this taco meat is going to become your new favorite, because it cooks hands-free in your slow-cooker and has a rich, meaty, and truly delicious flavor. Garnish with fresh lime wedges, cojita cheese or the cheese of your choice, and fresh cilantro.

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  • 1/4 cup fresh lime juice
  • 2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce
  • 3 cloves garlic, minced
  • 1 serrano chile, stemmed, seeded, and minced
  • salt and freshly ground black pepper to taste
  • 1/2 cup olive oil
  • 1 (3 to 4-pound) beef brisket, trimmed, and cut into 3 large pieces
  • 3 tablespoons vegetable or olive oil
  • 1 1/2 cups diced onion, about 1 large
  • 1 cup beef broth
  • 1 cup diced red bell pepper, about 1 large
  • 1/2 teaspoon dried oregano
  • 3 cloves garlic, minced
  • 2 serrano chiles, stemmed, seeded and minced
  • 1 (28-ounce) can diced tomatoes with their juice
  • salt and freshly ground black pepper to taste
  • 1 1/2 pounds shredded slow-cooker braised brisket, heated, about 3 1/2 cups
  • 8 (4-inch) crisp corn tostada shells
  • 1 cup shredded iceberg lettuce
  • 1 avocado, peeled, pitted and finely diced
  • 1 cup fresh tomato salsa
  • 1/2 cup Mexican crema or sour cream
  • 4 ounces crumbled queso fresco cheese, about 1 cup
  • lime wedges, for serving


Servings 12
Preparation time 15mins
Cooking time 855mins
Adapted from


Step 1

Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic, and serranos in a medium-size bowl, season with salt and pepper to taste. While whisking constantly, slowly add the olive oil. Put the brisket pieces into a large food-safe plastic bag and pour the marinade over it, turning the meat to coat. Seal and refrigerate for at least 8 hours or preferably overnight.

Allow the meat to come to room temperature. Drain the meat and discard the marinade.

Pour the oil into the bottom of a slow-cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes, and salt and pepper liberally to taste. Mix well, and then nestle the meat into the liquid in the bottom of the slow-cooker. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.

Using 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 2-inch-long pieces. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Taste and season with salt and pepper, if necessary.

The warm braised meat can be used to fill burritos, tacos, tostadas, or sandwiches. Leftover or made-ahead meat can be stored in an airtight container for up to 3 days or frozen in plastic freezer bags or containers for up to 1 month.

Spread about 1/3 cup of the warm meat over each of the crisp, flat shells. Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
Serve with lime wedges on the side for squeezing over the top.

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