ADOBO BEEF TACOS WITH PICKLED RED ONIONS

2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
FOR THE PICKLED RED ONIONS:
1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
For the Seasoning:
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chili powder
FOR SERVING:
8 small corn tortillas (6 to 7-inch diameter), warmed
1 cup crumbled queso fresco
Chopped fresh cilantro (optional, for serving)

Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.

Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.

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.

Meanwhile drain pickled onions well.

TO SERVE:
Carve steaks into thin strips. Top tortillas evenly with steak, queso fresco and pickled onions. Sprinkle with cilantro, as desired.

Makes 8 servings
Source: Cattlemen's Beef Board and National Cattlemen's Beef Association

Category:  Main Dishes, Beef and Other Meats
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