This Pot Roast Tacos recipe is a fantastic way to use leftovers. Fresh Chimichurri recipe makes it taste awesome. And created by sports nutritionist Joel Marion, it is healthy and a weight-loss recipe.
Joel Marion’s simple, highly effective weight loss program allows readers to enjoy social dinners without restriction, satisfy nighttime hunger with fat-burning sweet and salty pre-bedtime snacks and indulge cravings with strategically timed cheat meals.
Joel Marion, CISSN, NSCA-CPT is a 6-time bestselling diet book & healthy recipes cookbook author who has been featured all over the media throughout his 18-year career, including in the pages of more than 20 popular national newsstand magazines such as Men’s Fitness, Woman’s Day, Oxygen, Clean Eating, MuscleMag International, and Muscle & Fitness Hers.
Joel is also the Co-Founder of BioTrust Nutrition, one of the fastest growing and largest eCommerce supplement companies in the United States, and the host of the top-ranked podcast, Born to Impact.
How to warm tortillas:
Oven method:
- Wrap corn tortillas in foil, place flour tortillas on a plate
- Place in 350°F oven for up to 10 minutes, until warm
Microwave method:
- Wrap corn tortillas in slightly damp tea towel. Put them in a large plastic zippered bag but don’t seal. Microwave at 50% for 4 minutes.
- Place flour tortillas on a plate and microwave at 50% at 1 minute spurts until warmed.
- If you use a tortilla warmer in the microwave, it will keep them warm for up to 1 hour, so you can put them out on the table or the Taco Bar if you’re having a party and people can help themselves to more.
Pot Roast Tacos with Fresh Chimichurri
- Chimichurri:
- 1½ c fresh Italian parsley
- 1 c fresh cilantro
- 2 Tbsp green onion, chopped
- 1 Tbsp garlic, chopped
- ¼ c olive oil
- 2 Tbsp fresh lemon juice
- 1 Tbsp water
- 1 tsp sea salt
- 1 tsp crushed red pepper
- Tacos:
- 3 c chuck roast, slow cooked and chopped
- 8 yellow corn tortillas (6 inches)
- 1 ripe avocado, pitted and sliced
- 4 radishes, sliced
- ¼ c queso fresco, crumbled
- To make chimichurri: In food processor, combine parsley, cilantro, onion and garlic until chopped. Add olive oil, lemon juice, water, salt and red pepper; process until fully combined.
- To assemble tacos: In medium skillet over medium-high heat, cook chopped chuck roast 5 minutes. Remove from heat and mix in 1/2 cup chimichurri. In grill pan, char tortillas then fill evenly with meat, avocado, radishes and queso fresco. Serve with remaining chimichurri.
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Source
Recipe courtesy of “Always Eat After 7 PM” via Family Features
How to heat tortillas info from Cooking on the Ranch
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