Chimi-Chimi Beef Tacos

SERVES 4

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WHAT'S NEEDED
HOW TO MAKE
    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

  • Tacos
  • 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

  • 1
    For the marinade, blend all of the ingredients in the blender until smooth. Leave 1/4 cup aside.
  • 2
    Marinate the flat iron steak for 5 hours in a zip lock bag.
  • 3
    Cook the steak on the grill for 4 minutes on each side until medium rare. Allow to rest for 5 minutes, then slice.
  • 4
    Warm the tortillas up on the grill for about 10 seconds on each side.
  • 5
    Layer the tortillas with iceberg lettuce, pico de gallo, avocado, queso fresco cheese, and corn.
  • 6
    Place the sliced steak on top and drizzle with Cholula Original and serve with the reserved marinade.