For Chimichurri Steak Tacos:
2-3 lbs. Cremer’s Shredded Beef Chimichurri meat
1 red onion, diced
Diced tomatoes
Diced jalapenos
Chopped parsley and cilantro
Feta cheese crumbles
Flour tortillas
Fresh Chimichurri sauce
Heat Shredded beef Chimichurri meat until warm. Warm flour tortillas in a large skillet or griddle. When warm, add meat and drizzle with fresh chimichurri sauce and top with onions, tomatoes, jalapenos, cheese, and parsley and cilantro. Enjoy!
Chimichurri Sauce:
½ cup Olive oil
2 tbsp. red wine vinegar
½ cup finely chopped fresh parsley
1 tbsp. finely chopped fresh oregano
4 cloves garlic, minced
2 small red chilies, deseeded and finely chopped, or 1 tbsp. red pepper flakes
1 tsp. kosher salt
½ tsp. fresh cracked black pepper
Mix all ingredients together in a bowl. Allow to sit for 5-10 minutes, or let it sit from 2-3 hours, if time permits. Chimichurri can be prepared and refrigerated for 24 hours, if needed. Use to baste meats or as a marinade.
