Cuban Taco with Mint and Cilantro Chimichurri

Servings: 4
Prep Time: 25 minutes

radish (Fresh, as needed)

jalapeno (as needed)

avocado (as needed)

tortillas (as needed)

1/4 pound garlic

2 1/4 pounds olive oil

1/8 pound iodized salt

1/16 pound red pepper flakes

2/3 pound jalapeno chile

1/16 pound cumin

7/16 pound fresh mint

7/16 pound fresh cilantro

5/8 pound fresh parsley

1 1/8 pounds red wine vinegar

1. Puree all chimichurri ingredients in food processor

2. Shred and heat pork pot roast, place in warm corn or flour tortilla

3. Top with chimichurri and fresh garnishes

Courtesy of the National Pork Board, Des Moines, Iowa.