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1
For the marinade: Combine the Maggi sauce, lime juice, 2 tablespoons water, garlic and serranos in a medium-size bowl, season with salt and pepper.
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2
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.
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3
Seal and refrigerate for at least 8 hours or preferably overnight.
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4
Allow the meat to come to room temperature.
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5
Drain the meat and discard the marinade.
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6
For the brisket: Pour the oil into the bottom of a slow cooker.
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7
Add the onions, broth, peppers, oregano, garlic, chiles, tomatoes and some salt and pepper.
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8
Mix well, and then nestle the meat into the liquid in the bottom of the slow cooker.
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9
Cook the brisket on medium-high heat until the meat is tender and shreds easily with a fork, about 5 hours.
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10
Using a slotted spoon, transfer the meat to a cutting board and let stand until cool enough to handle, about 15 minutes.
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11
Shred the meat into 2-inch-long pieces.
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12
Return the shredded meat to the slow cooker, stir to combine, and let stand until the meat is hot, about 10 minutes.
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13
Taste and season with salt and pepper, if necessary.
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14
The warm braised meat can be used to fill burritos, tacos, tostadas or sandwiches.
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15
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.
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16
Spread about 1/3 cup of the warm meat over each of the crisp shells.
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17
Top each tostada with about 2 tablespoons lettuce, some diced avocado and 2 tablespoons salsa.
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18
Drizzle about 1 tablespoon crema over the top and garnish with crumbled queso fresco.
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19
Serve with lime wedges on the side for squeezing over the top.
