Slow-Cooker Brisket Tostadas

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For the brisket:

1/4 cup fresh lime juice (from about 3 limes)

2 tablespoons Maggi liquid seasoning (or use 1 tablespoon soy sauce plus 1 tablespoon Worcestershire sauce)

6 cloves garlic, minced

3 serrano chile peppers, seeded and minced

Kosher salt and freshly ground pepper

1/2 cup olive oil

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

3 tablespoons vegetable or olive oil

1 large onion, diced

1 large red bell pepper, diced

1 cup low-sodium beef broth

1 28-ounce can diced tomatoes

1/2 teaspoon dried oregano

For the tostadas:

16 crisp corn tostada shells

Shredded lettuce, diced avocado, fresh salsa and queso fresco, for topping

Mexican crema or sour cream and lime wedges, for serving