![]() ![]() of Agriculture as Poultry Dealers and Brokers, and a proud member of the Georgia Grown program, a division of the Georgia Dept. We are a local Middle Georgia producer of farm fresh fruits and vegetables and members of the American Poultry Association, licensed by the Georgia Dept. We are Sweet Basil Farm & Gardens on Facebook, pinterest, Twitter, Google+ and more. Serve with lime wedges on the side for squeezing over the top.įollow us, like us, share us. Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco. ![]() Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa. Spread about 1/3 cup of the warm meat over each of the crisp shells. Leftover 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. The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches. ![]() Taste and season with salt and pepper, if necessary. Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes. Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes. Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours. Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker. Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper. Drain the meat and discard the marinade.įor the brisket: Pour the oil into the bottom of a slow cooker. Seal and refrigerate for at least 8 hours or preferably overnight.Īllow the meat to come to room temperature. 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. One 28-ounce can diced tomatoes with their juiceġ 1/2 pounds (about 3 1/2 cups) shredded Slow Cooker Braised Brisket, heatedĮight 4-inch crisp corn tostada shells or flour tortillasġ avocado, peeled, pitted and finely dicedĤ ounces crumbled queso fresco cheese or Mexican cheese blend (about 1 cup)įor the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper. One 3- to 4-pound beef brisket, trimmed and cut into 3 large piecesġ cup diced red bell pepper (about 1 large)Ģ serrano chiles, stemmed, seeded and minced Machacha is a shredded mexican beef, and I have fallen in love with this meat!! It is full of flavor and just the right amount of spice!!! The meat can be used for many different dishes… tacos, nachos, quesadillas, enchiladas or even sliders.ġ tablespoon soy sauce plus 1 tablespoon Worcestershire sauceġ serrano chile, stemmed, seeded, and minced ![]()
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