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Adobo Beef Tacos with
Pickled Red Onions
Grilled flat iron steaks are seasoned to perfection
with a zesty rub combining smoked paprika, adobo
seasoning and ground chipotle chili pepper.Top warm
corn tortillas with thin strips of steak, pickled
red onions and queso fresco. Cilantro adds the
finishing touch.
Prep Time: 35-40 min |
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Cook’s Tips:
Pickled onions may be prepared ahead and
refrigerated as long as overnight, if desired.
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.
One tablespoon chopped chipotle pepper in adobo
sauce may be substituted for ground chipotle pepper.
Regular sweet or hot paprika and chili powder may be
substituted for smoked paprika and ground chipotle
chile pepper, but there will be no smoky flavor.
Queso 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.
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. |
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Ingredients: |
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2 |
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beef shoulder top blade
(flat iron) steaks (about 8 ounces each) |
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8 |
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small corn tortillas (6 to 7-inch
diameter), warmed |
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1 |
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cup crumbled queso fresco |
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Chopped fresh cilantro |
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Pickled Red Onions:
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| 1 |
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cup thinly sliced red onion |
| 1/3 |
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cup white wine vinegar |
| 1 |
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teaspoon salt |
| 2 |
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tablespoons honey |
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Seasoning:
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| 1 |
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tablespoon smoked paprika |
| 2 |
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teaspoons adobo seasoning |
| 1 |
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teaspoon ground chipotle chile
pepper |
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Instructions: |
- 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. Carve
steaks into thin strips. Top tortillas evenly
with steak, queso fresco and pickled onions.
Sprinkle with cilantro, as desired.
Makes 8 servings.
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; 2.0 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.
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http://www.beefitswhatsfordinner.com/
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