Chimichurri carne asada tacos & calabacitas

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Chimichurri Carne Asada Tacos


1 bunch flat leaf parsley
1 bunch cilantro
8 cloves garlic, minced
3/4 cup extra virgin olive oil
1/4 cup red wine vinegar
1 juice of one lemon
1 Tbsp. diced red onion
1 tsp. dried oregano
1 tsp. cracked black pepper
1/2 tsp. kosher salt
Pulse parsley and cilantro in processor to chop.

1. Add remaining ingredients
2. Use half the mixture to marinade carne asada
3. Use remaining mixture to top each taco with 1 teaspoon of chimichurri

Makes approx. 4 cups of calabacitas mix

1/2 cup diced onion
1 large clove garlic, minced
Vegetable oil for sautéing veggies
1 medium zucchini, cored and diced
2 ears fresh corn, kernels removed
Approx. 1/2 tsp ground cumin
1 large ripe tomato, diced
1 15-ounce can black beans, rinsed and drained

Add a little vegetable oil to a large nonstick pan, on medium high heat, and add 1/2 cup diced onion and 1 large minced clove of garlic and cook those along until they soften up a bit.

Next, add 1 medium, finely diced zucchini and the corn from two ears of corn and, it's not necessary but, you could also sprinkle in a little ground cumin at this point as well.

Let that cook  for 4-5 minutes, add 1 large diced ripe tomato and 1 well drained and rinsed 15-ounce can of black beans and fold those into the mix.