Adobo Beef Tacos With Pickled Red Onions |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Adobo Beef Tacos with Pickled Red Onions recipe from The Wisconsin Beef Council. This was featured on the morning news cooking segment. I was surprised by how easy it was to find all the ingredients at the regular grocery store. I just checked the international foods aisle for them. Ingredients:
2 (8 ounce) steaks (beef shoulder top blade, flat iron) |
8 small corn tortillas, warmed (6 to 7-inch diameter) |
1 cup queso fresco, crumbled |
fresh cilantro, chopped |
1 cup red onion, thinly sliced |
1/3 cup white wine vinegar |
1 teaspoon salt |
2 tablespoons honey |
1 tablespoon smoked paprika |
2 teaspoons adobo seasoning |
1 teaspoon ground chipotle chile pepper |
Directions:
1. Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
3. Cover and refrigerate 15 minutes to 2 hours.
4. Place steaks on grid over medium, ash-covered coals. Grill, covered, 10 to 14 minutes for medium rare to medium doneness, turning once. Remove from grill; let stand 5 minutes.
5. Meanwhile drain pickled onions well. Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.
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