Welcome to a new year and a whole new chance to sample delicious tacos courtesy of Tee's Taqueria!
Over the holidays I spent almost two weeks visiting my hometown, hanging out with my mother and her big screen TV with cable. In my current abode I don't actually have a TV, so the chance to go full couch potato was embraced wholeheartedly. Shockingly, my favourite channel is the Food Network - especially Diners, Drive-ins and Dives. About 5 hours into a Triple D marathon, I caught an episode about Camille's on Wheels. This food truck serves up "global tacos" - including chimichurri beef.
Intrigued, I did a little research into this method and found it is a traditional Argentinian pesto-type sauce. It tastes better the longer it marinates and pairs well with a fattier cut of beef, like short ribs. After a little testing (and some improvised butchering), I came up with my own taco take...then went back to watch at least 10 more hours of cooking shows.
Chimichurri Beef Recipe
Serves: 15 tacos Prep Time: 10 min Cook Time: 25 min
2 cup parsley
2 cup cilantro
1/2 white onion
4 cloves garlic
2 tbsp red chili flakes
2 tbsp cumin
2 tbsp oregano
1 tsp pepper
1 tsp salt
1/2 cup red wine vinegar
1 cup olive oil
3 lbs boneless beef short ribs
Garlic salt to taste
1 cup sour cream
1 tbsp adobo sauce (from canned chipotle chiles)
Get Sauce Ready
Pre-heat the oven to 300 degrees. In a food processor, combine the parsley and cilantro and blend until fairly smooth. Blend in the remaining dry ingredients while slowly adding the vinegar and olive oil. Set aside the marinade to let the flavours develop (look at my fancy Food Network term).
Get Meat Set
First: a word on boneless short ribs. I've been told that up in Canada, it's difficult to find this cut. I improvised by purchasing a short rib roast and cutting it against the grain into steaks. The ones pictured above are the ideal result - thin ribbons of fat throughout to keep the meat tender. Look for this in a cut of meat above all else.
Pre-heat the BBQ to medium-high. Rub the steaks with garlic salt and cook them on the grill for 3-4 minutes each side. We're looking to keep them nice and rare. Let the meat sit for 5 minutes, then cube it and remove any large pieces of fat.
Combine the meat and sauce into a casserole dish (anything oven-safe works). Place in the oven for 15 minutes. Remove and serve in a warm corn tortilla topped with chipotle crema, pico de gallo and cabbage slaw tossed with lime juice.