Adobo Beef Tacos with Pickled Red Onions
This recipe, courtesy of The Beef Checkoff, is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron.
Pickled Red Onions:
1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chili powder
2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
8 (6 to 7-inch) corn tortillas, warmed
1 cup crumbled queso fresco
Chopped fresh cilantro
- For Pickled Red Onions: Combine pickled red onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
- For Seasoning: 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.
Tip: Use the Internet to easily locate ethnic or hard to to to find foods when specialty markets are not nearby as many ingredients may be available via mail order.
Nutritional Information Per Serving (1/8 of recipe): Calories: 212; Total Fat: 9g; Saturated Fat: 4g; Cholesterol: 45mg; Total Carbs: 17g; Fiber: 2g; Protein: 16g; Sodium: 406mg.
Recipe and photograph courtesy of The Beef Checkoff.