9/28/12 - Chimmi Churri Churrasco Soft Tacos

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2 each 8" Heat Pressed Flour Tortillas (10410)

12 oz. vol. Shredded Lettuce

6 oz. vol. Piri Piri Potato Salad , see related recipe below

3 oz. wt. (1 each) Chimmichurri Skewers, see related recipe

2 oz. vol. Chimmichurri Sauce


1Heat tortilla on flattop or hot grill and place on plate.

2Place chimmichurri steak skewers on hot grill and rotate until desired doneness. Remove from heat.

3Place 6 oz. of shredded lettuce in center of each tortilla.

4Top lettuce with 3 oz. of piri piri potato salad and chimmichurri steak skewer.

5Serve immediately.



1 oz. vol. Fresh Garlic , chopped

4 oz. vol. Yellow Onions , chopped

12 oz. vol. Fresh Cilantro , chopped

12 oz. vol. Fresh Parsley , chopped

1/2 tsp. Sea Salt

1 tsp. Crushed Red Pepper

1/4 tsp. Black Pepper

1 1/2 oz. vol. Lemon Juice

4 oz. vol. Olive Oil

1 1/2 lbs. Skirt Steak , cut against grain 1/4" thick strips

5 each 13" Metal Kabobs


1For chimmichurri sauce: Place all ingredients in food processor and blend until smooth and emulsified.

2Thread 3 oz. of skirt steak onto each skewer and marinate up to 24 hours in advance

Piri Piri Potato Salad


2 lbs. Red Skin Potatoes

1/2 cup Mayonnaise

1/4 cup Sour Cream

3 Tbsp. Piri Piri Sauce , medium (Nandos)

1 Tbsp. Lemon Juice

1 tsp. Kosher Salt

1/3 cup Green Onion , thinly sliced

1 tsp. Chimmichurri Sauce

1 Tbsp. Fresh Parsley


1Place potatoes in stockpot and cover with water. Bring water to a boil and cook until potatoes are just fork tender approximately 10-15 minutes. Remove from water and cool completely.

2While potatoes are cooling, whisk together remaining ingredients in mixing bowl.

3Slice potatoes into ½ moons and fold into piri piri aioli.

4Place potato salad in covered storage container.

5Label, Date and Refrigerate.