Adobo Beef Tacos with Pickled Red Onions
Total Recipe Time: 35 to 40 minutesMarinade Time: 15 minutes to 2 hours
Makes 8 servings
Ingredients2 beef Flat Iron Steaks (about 8 ounces each)8 small corn tortillas (6 to 7-inch diameter), warmed1 cup crumbled queso fresco Chopped fresh cilantroPickled Red Onions:1 cup thinly sliced red onion1/3 cup white wine vinegar1 teaspoon salt2 tablespoons honeySeasoning:1 tablespoon smoked paprika2 teaspoons adobo seasoning1 teaspoon ground chipotle chili powder
- 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 (145°F) to medium (160°F) doneness, turning ocasionally.
- 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.
Cook'sTipQueso fresco is a white, slightly salty fresh Mexican cheese with a moist, crumbly texture. An equal amount of shredded Monterey Jack cheese may be substituted for queso fresco.Cook's Tip: Regular sweet or hot paprika may be substituted for smoked paprika , but there will be no smoky flavor.Cook's Tip: Adobo seasoning is a spice blend used in Latin American cooking and usually contains garlic, onion, black pepper, salt, oregano, cumin and ground red pepper. If unavailable, 1 teaspoon seasoned salt, 1/4 teaspoon garlic powder and 1/8 teaspoon dried oregano leaves, crushed, may be substituted.Cook's Tip: One tablespoon chopped chipotle pepper in adobo sauce or chili powder may be substituted for ground chipotle pepper, but there will be no smoky flavor.Cook's Tip: Pickled onions may be prepared ahead and refrigerated as long as overnight, if desired.Cook's Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutrition information per serving: 212 calories; 9 g fat (4 g saturated fat; 3 g monounsaturated fat); 45 mg cholesterol; 406 mg sodium; 17 g carbohydrate; 2 g fiber; 16 g protein; 2.1 mg niacin; 0.3 mg vitamin B6; 2.6 mcg vitamin B12; 1.8 mg iron; 17.8 mcg selenium; 4.7 mg zinc.This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6 and iron.
© Cattlemen's Beef Board and American National CattleWomen, Inc.