Chimichurri carne asada tacos & calabacitas

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Chimichurri Carne Asada Tacos

Ingredients:

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.

Procedure:
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

Calabacitas
Makes approx. 4 cups of calabacitas mix

Ingredients
:
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

Procedure:
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.