Serve with lime wedges on the side for squeezing over the top. 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. our 2 and 4 ounce packages in H-E-Bs and Michoacana meat markets around Texas. 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.įor the tostadas: Spread about 1/3 cup of the warm meat over each of the crisp shells. Machaca made with two simple high quality ingredients, Beef and Sea Salt. 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, heatedġ avocado, peeled, pitted and finely dicedĤ ounces crumbled queso fresco cheese (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 If that doesn't give the place some hipster cred, I don't know what does.2 tablespoons Maggi sauce or 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauceġ serrano chile, stemmed, seeded, and minced Pickle In Chamoy - Three Pickles - Individually Wrapped - Made In San Antonio, Texas - Large Pickles. Wash it all down with a cup of black coffee and you'll have had one of the most brilliantly basic and beautiful breakfasts in Houston.Īnd since Los Corrales has been doing breakfasts this way for at least the last decade, you can even brag to your friends that the East End factory has been SLGT'ing since long before it was cool. Check out La Calma by La Machacha on Amazon Music. Scoop a few fluffy spoonfuls of the stuff into a couple of hot tortillas - and I do mean hot - and drizzle it with some of Los Corrales' homemade salsa, a mild blend that's more tomatillo than jalapeño-based. The tortillas are best utilized in that breakfast classic, machacado con huevo. You can watch them being made through a glass window onto the kitchen while you wait for your food, and you can even grab a dozen or two to take home with you. In addition to making its own lovely, lardy beans and its own machaca, Los Corrales also makes its own flour tortillas in house. for breakfast - every day except Sunday - and stays open through lunch, although it's breakfasts that are the busiest and with good reason. (Yes, Los Corrales makes its beans with lard, but in the best possible way.) The little canteen attached to the factory opens each morning at 6:30 a.m. It's these Tex-Mex classics I love best, dishes rarely seen in Houston anymore in the same way that beans made with lard are also going the way of the dodo. Like a butcher shop with a burger joint attached to it, Los Corrales - the subject of this week's cafe review - has a tiny restaurant add-on where you can eat its machaca in a variety of dishes: machacado con huevo, of course, but also classics like aporreado and caldo norteño. And although you can pick up a few packets of the stuff yourself at stores like Mi Tienda or La Michoacan, it's more fun to eat it straight from the source. Los Corrales distributes its dried beef throughout the state, although it's primarily found in Houston. The family-run factory in the East End has been producing only two products since 1990: dried beef and shredded dried beef, both interchangeably referred to as machaca. If you've ever enjoyed machacado con huevo for breakfast in Houston, you've probably had machaca from Los Corrales.
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