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Jalapeño Chimichurri Beef Tortillas

Jalapeño Chimichurri Beef Tortillas – Rio Luna Diced Jalapeños and cilantro chimichurri with Organic Red Wine Vinegar over barbacoa beef in a mini tortilla with blistered tomatoes, queso fresco, and fresh lime.
SERVING: 24 mini tacos
TIME: 6-8 hours
PRODUCTS: Mizkan Organic Red Wine Vinegar

Ingredients

Jalapeño Chimichurri Beef
4 Tbsp. oil

4 lbs beef brisket, trimmed and cubed

4 oz Rio Luna Diced Jalapeño

1 Tbsp. chipotle powder

1 Tbsp. garlic, minced

1 Tbsp. dried oregano

1 tsp. salt

1 tsp. pepper

¼ tsp. ground cloves

2 cups beef broth

¼ cup Mizkan Organic Red Wine Vinegar

 

Chimichurri Sauce
6 cloves garlic

2 cups Italian parsley

2 cups cilantro

1 Tbsp. dried oregano

¼ cup Mizkan Organic Red Wine Vinegar

2 Tbsp. lemon juice

2 Tbsp. honey

1 cup olive oil

2 Tbsp. salt

2 Tbsp. heavy cream

 

Jalapeño Chimichurri Beef Tortillas
24 mini flour tortillas

48 oz Jalapeño Chimichurri Beef

100 tomatoes, blistered

1 cup Chimichurri Sauce

4 radishes, cut into 24 slices

2 cups queso fresco

Fresh cilantro, to taste

24 mini lime wedges

Directions

  1. In a Dutch oven pot, heat 2 Tbsp. of oil and sear the beef brisket cubes.
  2. Once seared, add Rio Luna Diced Jalapeños, chipotle powder, garlic, ground cumin, dried oregano, salt, pepper, and ground cloves. Stir well to combine and toast spices.
  3. Add beef broth and Mizkan Organic Red Wine Vinegar to the pot and let it simmer on low heat for 6-8 hours. This step can also be done in an Instant Pot for 1 hour.
  4. Allow it to cool and shred for use. This will yield to approximately 3 pounds / 48 oz.
  5. In a cast iron pan, heat up the remaining 2 Tbsp. of oil and add ½ of the tomatoes. Let them sit for 2 minutes or until blistered. Remove and finish the remaining tomatoes.
  6.  To make Chimichurri Sauce, combine all of the ingredients except for the heavy cream in a blender and blend until smooth. Once blended, slowly add in the heavy cream and serve. This will yield 4 cups.
  7. To assemble tacos, begin by warming the flour tortillas.
  8. Top each tortilla with 2 oz of shredded Jalapeño Chimichurri Beef, 1 Tbsp. of Chimichurri Sauce, 2 blistered tomatoes, sliced radishes, queso fresco, and fresh cilantro. Serve and enjoy!

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