Chimichurri Tacos

What a surprise, we’re eating tacos for dinner!

As mentioned in my previous post, we had plenty of chimichurri left over from our steaks, so I put it to good use in this taco dish. After all, the most expensive ingredients are the ones you throw away. All of the flavor from the chimichurri brought a freshness to the tacos and I added some additional cilantro into the mix for even more flavor.

I’ve also switched back to using flour tortillas, as they hold up much better during the taco making and eating process. We’ve recently found that the corn tortillas just fall apart in your hands, though I can’t be sure if that’s the brand or corn tortillas in general. I guess this means we’ll be eating more tacos shortly so that I can test that.


Chimichurri Tacos

  • EVOO
  • 1 shallot, thinly sliced
  • 1 jalapeño pepper, diced
  • 2-15 oz cans black beans, drained and rinsed
  • 2 cloves garlic, minced
  • splash of chicken stock
  • salt and pepper, to taste
  • 1 tsp oregano
  • 1 package flour tortillas
  • 2 lbs lean ground beef
  • 1/2 cup chimichurri
  • 1/2 cup cilantro, finely chopped
  • 1 tbsp chili powder
  • 1 red bell pepper, thinly sliced
  • 1 jar salsa

Preheat the oven to 400 degrees.


In a medium pot, heat the olive oil over medium-high heat. Add the shallots and the jalapeño  and cook for about two to three minutes, until the shallots start to brown. Add in the beans, garlic, stock, salt and pepper and stir until everything is well mixed. Turn the heat down to low and cook for about 10 to 15 minutes.


Meanwhile, wrap the tortillas in foil and stick them in the oven for about 10 minutes.

In a large skillet, heat some more oil and cook the beef over medium-high heat until it is cooked through and crumbly. Carefully drain away any fat and then return the skillet to the stove. Stir in the chimichurri, cilantro and chili powder. Allow the meat to cook for just another minute or two while all of the flavors combine.


Finally, saute the red pepper until it is tender crisp, seasoning with a little salt and pepper. You are now ready to assemble your tacos. I also set a jar of salsa on the table, you could also set out cheese, some greens, or an onion.


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