Ingredients for Adobo Beef Tacos With Pickled Red Onions
- 1 pound beef steaks (flank steak or sirloin)
- 16 small corn tortillas
- 1/2 cup queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped (optional)
- 1/2 cup red onion, thinly sliced
- 1/4 cup red wine vinegar
- 1/2 teaspoon salt
- Honey
- Smoked Paprika
- 2 tablespoons adobo seasoning (from canned chipotle peppers)
- Ground Chipotle Chile Pepper
- 1 tablespoon sugar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/4 teaspoon black pepper
- pinch red pepper flakes
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How to Make Adobo Beef Tacos With Pickled Red Onions
- **Pickle the Red Onions:** Combine 1/2 cup thinly sliced red onions, 1/4 cup red wine vinegar, 1 tablespoon sugar, 1/2 teaspoon salt, and a pinch of red pepper flakes in a medium bowl. Stir well, cover, and refrigerate while preparing the beef (at least 15 minutes).
- **Prepare the Adobo Seasoning:** In a small bowl, combine 2 tablespoons adobo seasoning (from canned chipotle peppers), 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon ground cumin, and 1/4 teaspoon black pepper.
- **Marinate the Beef:** Evenly press the adobo seasoning mixture onto two (1-inch thick) beef steaks (about 1 pound total). Cover and refrigerate for 15 minutes to 2 hours (longer is better!).
- **Grill the Beef:** Preheat grill to medium-high heat. Place steaks on the hot grill, cover, and cook for 10-14 minutes for medium-rare to medium doneness, turning once halfway through.
- **Rest and Slice:** Remove steaks from grill and let rest for 5 minutes before carving into thin strips.
- **Drain the Onions:** Drain the pickled red onions well.
- **Assemble the Tacos:** Warm your tortillas. Top each tortilla evenly with the sliced adobo beef, crumbled queso fresco (amount to taste), and pickled red onions.
- **Garnish and Serve:** Sprinkle with fresh cilantro (optional) and serve immediately. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
28 g
Sugar
43g
Fat
56g
Carbs
10g
