Smoky Brazilian Cassava Street Tacos with Chimichurri
Enjoy the fusion of smoky grilled cassava wrapped in corn tortillas, topped with a zesty chimichurri sauce for an exciting street-food experience.
Preparation
Get these tasks done before you start cooking.
Preparing the Cassava
- 1
Boil cassava
Boil the cassava pieces in salted water until tender, about 20 minutes.
Tip: Make sure to remove the woody core of the cassava before cooking for a smoother texture.
- 2
Drain and dry
Drain the cassava and pat dry.
- 3
Season cassava
Toss cassava with olive oil, smoked paprika, ground cumin, salt, and pepper.
Making the Chimichurri
- 1
Combine herbs and garlic
In a bowl, combine parsley, cilantro, and minced garlic.
- 2
Add liquids and spices
Stir in olive oil, red wine vinegar, red pepper flakes, and salt.
- 3
Adjust seasoning
Adjust seasoning to taste.
Tip: The chimichurri sauce can be made a day ahead to let the flavors meld.
How to Make Smoky Brazilian Cassava Street Tacos with Chimichurri
Total time: 2 h · Yields 4 servings
- 1
Grill the cassava
Grill cassava pieces over medium-high heat for 5-7 minutes until slightly charred and smoky.
- 2
Warm the tortillas
Warm the corn tortillas on a skillet for about 30 seconds on each side.
- 3
Assemble the tacos
Fill each tortilla with grilled cassava, top with chimichurri, sliced onion, and avocado.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store leftovers in an airtight container for up to 3 days in the refrigerator.
Can I make this ahead?
Yes, the cassava can be cooked and the chimichurri made a day in advance. Assemble tacos just before serving.
Can I substitute cassava with another ingredient?
Yes, you can use sweet potatoes or yuca as a substitute for cassava.
Is there a way to make this dish spicier?
Add more red pepper flakes to the chimichurri or a few slices of jalapeño to the tacos.
Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used for a softer texture.
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