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
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
MsgID: 3150068
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Bring Out the BBQ! Recipes for the Grill...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Bring Out the BBQ! Recipes for the Grill...
Board: Daily Recipe Swap at Recipelink.com
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