1 cups loosely packed fresh flat-leaf Parsley, leaves
1 cup loosely packed fresh Cilantro, leaves
1 1/2 tablespoons chopped Shallot
1 tablespoon chopped red Fresno Chili
3-4 Garlic, cloves, smashed
1/4 cup Extra-Virgin Olive Oil
2 tablespoons fresh Lemon Juice
1 tablespoon Water
3/4 teaspoon kosher Salt
1/4 teaspoon Black Pepper
2 3/4 cups coarsely chopped drained cooked Chuck Roast (from Oven-Braised Pot Roast)
8 (6-inch) Yellow Corn Tortillas, lightly charred
1 small ripe Avocado, sliced
1/4 cup thinly sliced Radishes, (from 3 radishes)
1 ounce Queso Fresco, (fresh Mexican cheese), crumbled (about 1/4 cup)
Process parsley, cilantro, shallot, Fresno chile, and garlic in a food processor until finely chopped, about 10 seconds. Add olive oil, lemon juice, 1 tablespoon water, salt, and black pepper; process until combined, about 10 seconds.
Place chuck roast in a medium nonstick skillet over medium. Cook, stirring occasionally, until heated through, 4 to 5 minutes. Remove from heat. Add 1/2 cup chimichurri; toss to coat. Top tortillas evenly with meat, avocado, radishes, queso fresco, and remaining chimichurri.