Pot Roast Tacos with Chimichurri

 

Ingredients

Ingredient Checklist

• 1 ½ cups loosely packed fresh flat-leaf parsley leaves
• 1 cup loosely packed fresh cilantro leaves
• 1 ½ tablespoons chopped shallot
• 1 tablespoon chopped red Fresno chile
• 2 garlic cloves, smashed
• ¼ cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon water
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• 2 ¾ 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
• ¼ cup thinly sliced radishes (from 3 radishes)
• 1 ounce queso fresco (fresh Mexican cheese), crumbled (about 1/4 cup)

Directions

Instructions Checklist

• Step 1

  Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.

• Step 2

  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.