Jalapeño Chimichurri Beef Tortillas - Mizkan

Name: Jalapeño Chimichurri Beef Tortillas - Mizkan
Ingredients: In a Dutch oven pot, heat 2 Tbsp. of oil and sear the beef brisket cubes.; Once seared, add Rio Luna Diced Jalapeños, chipotle powder, garlic, ground cumin, dried oregano, salt, pepper, and ground cloves. Stir well to combine and toast spices.; Add beef broth and Mizkan Organic Red Wine Vinegar to the pot and let it simmer on low heat for 6-8 hours. This step can also be done in an Instant Pot for 1 hour.; Allow it to cool and shred for use. This will yield to approximately 3 pounds / 48 oz.; In a cast iron pan, heat up the remaining 2 Tbsp. of oil and add ½ of the tomatoes. Let them sit for 2 minutes or until blistered. Remove and finish the remaining tomatoes.; To make Chimichurri Sauce, combine all of the ingredients except for the heavy cream in a blender and blend until smooth. Once blended, slowly add in the heavy cream and serve. This will yield 4 cups.; To assemble tacos, begin by warming the flour tortillas.; Top each tortilla with 2 oz of shredded Jalapeño Chimichurri Beef, 1 Tbsp. of Chimichurri Sauce, 2 blistered tomatoes, sliced radishes, queso fresco, and fresh cilantro. Serve and enjoy!

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Experience flavorful Jalapeño Chimichurri Beef Tortillas with tender brisket, spicy chimichurri, and fresh toppings—served in mini tortillas. Perfect for a hearty meal or party snack.

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Ingredients

In a Dutch oven pot, heat 2 Tbsp. of oil and sear the beef brisket cubes.
Once seared, add Rio Luna Diced Jalapeños, chipotle powder, garlic, ground cumin, dried oregano, salt, pepper, and ground cloves. Stir well to combine and toast spices.
Add beef broth and Mizkan Organic Red Wine Vinegar to the pot and let it simmer on low heat for 6-8 hours. This step can also be done in an Instant Pot for 1 hour.
Allow it to cool and shred for use. This will yield to approximately 3 pounds / 48 oz.
In a cast iron pan, heat up the remaining 2 Tbsp. of oil and add ½ of the tomatoes. Let them sit for 2 minutes or until blistered. Remove and finish the remaining tomatoes.
To make Chimichurri Sauce, combine all of the ingredients except for the heavy cream in a blender and blend until smooth. Once blended, slowly add in the heavy cream and serve. This will yield 4 cups.
To assemble tacos, begin by warming the flour tortillas.
Top each tortilla with 2 oz of shredded Jalapeño Chimichurri Beef, 1 Tbsp. of Chimichurri Sauce, 2 blistered tomatoes, sliced radishes, queso fresco, and fresh cilantro. Serve and enjoy!