A sauce for all your taco and grilling needs that packs a flavorful punch!
There’s this great place in Denver, only about 15 minutes from where we live, called Tacos Tequila Whiskey. It’s supposed to be one of the best taco places around and my husband and I recently gave it a try.
As expected, it was SO GOOD.
I had an amazing breakfast taco with a poached egg on it. I also had one with pickled red onions, which were surprisingly tasty. I don’t remember the details of either of those tacos, because I was really focused on my final one – the most amazing of all these amazing tacos!
It had just four parts. 1) Corn tortilla topped with 2) slaw and 3) chimichurri and 4) agave chicken. It was flavorful, fresh, and I wish I had ordered three more of the same. The chimichurri really stuck out to me – it was a sauce like I’ve never tried before. Naturally, I was ready to go home and make a copycat recipe like ASAP.
So, what is chimichurri? If all you know about it so far is that it has an AWESOME name, let me share a bit of what I’ve learned. Chimichurri works great as a marinade and it also can be served with tacos, in hummus, on top of grilled veggies – the possibilities are endless! It’s very vibrant, as you can tell in the pictures (SO MUCH GREEN). Not totally sure how to make a green sauce appetizing – but somehow pesto always looks yummy to me, and this is surprisingly similar to pesto!
I took a basic chimichurri sauce and added cilantro and red onion because those are amazing ingredients and chimichurri is so customizable! I also reduced the vinegar. White (or red) wine vinegar is one of the main players in classic chimichurri recipes, but I’m not the biggest fan of it so I only added some – feel free to add more or less too!
And did I mention this takes about 10 minutes to throw together? Crack out your food processor and you’ll be done so fast! Totally worth it to have an extra something for your next dinner of grilled meat, grilled veggies, quesadillas, etc.
And – sneak peek here – I’ve got recipe for agave chicken coming up on the blog next week so you can put the whole thing together for the best taco night ever! GUYS, just think about it – agave. chicken. So good. But you’ll have to wait until next week!
- 1 cup packed parsley, no stems
- 1 cup packed cilantro, no stems
- ½ red onion
- 4 garlic cloves
- 3 teaspoons dried oregano
- ½ cup olive oil
- 1 Tablespoon white wine vinegar
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- Add all ingredients to a food processor. Pulse until mostly smooth and the onion has been broken up.
- Taste and adjust to your preference.
Adapted from Simply Recipes
If you try these, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
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