Chimichurri Tacos
Tacos are basically a whole food group in my life… They’re just SO versatile and easy to make into a really balanced and delicious meal!
Chimichurri sauce is a delicious sauce with herbs, garlic, and vinegar - often served with beef. In this recipe, it’s such a fun way to switch up the usual beef taco fillings and add a ton of flavor.
I used my Instant Pot to make some simple shredded beef. If you don’t have a pressure (or slow) cooker, feel free to use sautéed ground beef or whatever protein you prefer!
Recipe makes 4 servings
Ingredients
CHIMICHURRI SAUCE
1 cup parsley
2 garlic cloves
1 tsp each: marjoram, oregano
¼ tsp each: salt, black pepper, red pepper flakes
4 tbsp olive oil
1 tbsp red wine vinegar
TACO FILLING
1 lb. chuck roast, cut into ~4x4” inch pieces
1 cup beef or chicken broth
1 tbsp olive oil
1 yellow onion, sliced into ¼” strips
2 orange peppers, sliced into ¼” strips
1 cup fire-roasted corn, frozen
1 avocado, sliced or cubed
1 cup red cherry tomatoes, halved
8 soft 6” tortillas
Directions
Blend all ingredients under “chimichurri” in your blender, then set aside.
Put the chuck roast in the instant pot with 1 cup of broth (beef or chicken). Close the lid, set to vent to “sealing” and turn it to high pressure for 40 minutes. When it’s done, carefully release the pressure, remove the beef, and shred.
While the beef cooks, heat some olive oil in a skillet over medium-high heat. Add the yellow onion and orange peppers, sauté until soft and caramelized (5-10 minutes).
When the peppers and onions are done, set them aside and use the same pan to sauté the corn until warm and no longer frozen.
Assembly: Just warm some tortillas (I do it in the microwave for 20 seconds), then add the shredded beef, onions & pepper, corn, avocado, tomatoes, and top with chimichurri sauce.
