Categories: Sandwiches/Wraps
Ingredients
- 1 1/2 cups loosely packed fresh parsley
- 1 cup loosely packed fresh cilantro leaves
- 1 1/2 tbsp. chopped shallot
- 1 tbsp. chopped red Fresno chile
- 2 garlic cloves, smashed
- 1 1/4 cup olive oil
- 2 tbsp. fresh lemon juice
- 1 tbsp. water
- 3/4 tsp kosher salt
- 1/4 tsp black pepper
- 2 3/4 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
- 8 (6-inch) yellow corn tortillas, lightly charred
- 1 small ripe avocado, sliced
- 1/4 cup thinly sliced radishes
- 1 oz. queso fresco (fresh Mexican cheese), crumbled
Directions
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Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tbsp. water, salt and black pepper; process until combined, about 10 seconds.
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Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.