Categories: Sandwiches/Wraps

Ingredients

• 1 1/2 cups loosely packed fresh parsley
• 1 cup loosely packed fresh cilantro leaves
• 1 1/2 tbsp. chopped shallot
• 1 tbsp. chopped red Fresno chile
• 2 garlic cloves, smashed
• 1 1/4 cup olive oil
• 2 tbsp. fresh lemon juice
• 1 tbsp. water
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 3/4 cups coarsely chopped drained cooked chuck roast (from Oven-Braised Pot Roast)
• 8 (6-inch) yellow corn tortillas, lightly charred
• 1 small ripe avocado, sliced
• 1/4 cup thinly sliced radishes
• 1 oz. queso fresco (fresh Mexican cheese), crumbled

Directions

1. Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tbsp. water, salt and black pepper; process until combined, about 10 seconds.

2. Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.

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