SERVING: 24 mini tacos
TIME: 6-8 hours
PRODUCTS: Mizkan Organic Red Wine Vinegar
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