Recipe: Ancho Adobo Steak Tacos with Grilled Corn and Tomatillo Salsa

ANCHO ADOBO TACOS DE BISTEC
WITH GRILLED CORN AND TOMATILLO SALSA

"Bistec (beef) tacos get fiery heat with an adobo or marinade of garlic, cilantro, lime juice and three peppers - smoky ancho, sweet paprika and crushed red pepper. Serve the tacos with a refreshing salsa of grilled corn, tomatillos and cilantro."

FOR THE ADOBO/MARINADE:
6 cloves garlic
1/4 cup fresh cilantro leaves
6 tablespoons fresh lime juice
2 tablespoons water
1 tablespoon ground ancho chile pepper
1 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon crushed red pepper flakes
1/2 teaspoon coarse ground black pepper
1/2 teaspoon ground cumin
FOR THE TACOS:
1 1/2 pounds boneless beef sirloin steak
3 boiler onions, halved*
12 corn tortillas (5 1/2-inch)
Grilled Corn and Tomatillo Salsa (recipe follows)

Place all ingredients for the adobo/marinade in food processor. Cover. Process until smooth. Reserve 2 tablespoons of the adobo mixture; set aside.

Place steak in glass dish. Add remaining adobo mixture; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor.

WHEN READY TO COOK:
Remove steak from adobo. Discard any remaining used adobo.

Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed.

TO SERVE:
Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with Salsa.

*Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.

GRILLED CORN AND TOMATILLO SALSA

3 to 4 ears fresh corn
3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
1/4 cup chopped fresh cilantro
1 green onion, chopped (about 2 tablespoons)
1 radish, halved and thinly sliced (about 2 tablespoons)
2 tablespoons diced red onion
3 tablespoons fresh lime juice
2 tablespoons olive oil
1 tablespoon dried Diced Jalapeno Peppers (or fresh, to taste)
1/4 teaspoon salt

Remove husks and silk strands from corn. Soak in water for 15 minutes.

Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally.

Cut kernels off cobs (about 2 cups). Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeno peppers and salt in large bowl until well blended. Cover. Refrigerate at least 15 minutes to blend flavors.

Makes 6 servings
Adapted from source: McCormick