Chimi-Chimi Beef Tacos
SERVES 4
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Marinade
- 1 cup parsley leaves, rinsed
- 1 cup cilantro leaves, rinsed
- 2 cloves garlic
- 1/4 cup Cholula® Green Pepper Hot Sauce
- 1/2 cup olive oil
- 2 pounds flat iron steak
- 8 6-inch flour tortillas
- 1 cup iceberg lettuce, shredded
- 1/2 cup pico de gallo
- 1 avocado, sliced
- 1/2 queso fresco cheese, crumbled
- 1 ear of corn, grilled
- 12 cilantro leaves
- 1 teaspoon Cholula Original Hot Sauce
Tacos
- 1For the marinade, blend all of the ingredients in the blender until smooth. Leave 1/4 cup aside.
- 2Marinate the flat iron steak for 5 hours in a zip lock bag.
- 3Cook the steak on the grill for 4 minutes on each side until medium rare. Allow to rest for 5 minutes, then slice.
- 4Warm the tortillas up on the grill for about 10 seconds on each side.
- 5Layer the tortillas with iceberg lettuce, pico de gallo, avocado, queso fresco cheese, and corn.
- 6Place the sliced steak on top and drizzle with Cholula Original and serve with the reserved marinade.
