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| | | |  | | | Cook’s Tip: Pickled onions may be prepared ahead and refrigerated as long as overnight, if desired.
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 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.
Cook’s Tip: 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.
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.
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| | | | This recipe is an excellent source of protein, vitamin B12, selenium and zinc; and a good source of niacin, vitamin B6, and iron. | |  |
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Adobo Beef Tacos with Pickled Red Onions
35 to 40 minutes
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Ingredients: |
| 2 |
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beef shoulder top blade (flat iron) steaks (about 8 ounces each) |
| 8 |
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small corn tortillas (6 to 7-inch diameter), warmed |
| 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: |
| 1. |
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Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef. |
| 2. |
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Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours. |
| 3. |
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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. |
| 4. |
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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. |
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| Makes 8 servings. |
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| | | | | 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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