Grilled Adobo Beef Steak Tacos with Creamy Chipotle Salsa and Tequila Pickled Red Onions
Grilled steak tacos get a spicy salsa marinade and are topped with tequila-kissed pickled red onions.
Cook Time: 1 hrs 30 mins
Servings: 4
Ingredients: 21
Ingredients
Pickled Red Onions:
Salsa:
Tortillas:
Toppings:
Preparation
Pickled Red Onions:
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Step 1
To prepare Pickled Red Onions, add peppercorns and thyme to 1-pint Mason jar; top with red onions. Combine tequila, honey and vinegar in small saucepan; bring to a boil over medium heat. Stir in salt until dissolved. Carefully pour hot tequila mixture over onions, making sure to cover onions completely. Close jar; let stand for 1 hour or until mixture reaches room temperature. Shake jar to dissolve salt. Refrigerate at least 24 hours before using.
Salsa:
-
Step 1
To prepare Salsa, place yellow onion slices on grid over medium, ash-covered coals. Grill onion, covered, 12 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 14 minutes), turning occasionally. Roughly chop grilled onion; set aside to cool.Combine grilled onion, cilantro, chipotle peppers, garlic, black pepper and 1/2 teaspoon salt in blender container. Cover; pulse on and off until pureed. With blender running, slowly add oil to blender through opening in cover, processing until smooth. Reserve 1 cup salsa; cover and refrigerate.
Place beef steaks and remaining salsa in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 30 minutes.Cooking Tip: Use the internet to easily locate ethnic or hard-to-find foods when specialty markets are not nearby; many ingredients are available via mail order.
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Step 1
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt, if desired.Grill, covered, 10 to 14 minutes (over medium heat on preheated gas grill, covered, 12 to 16 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
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Step 2
Place Cotija cheese and queso fresco in food processor container. Pulse on and off until cheese resembles coarse breadcrumbs. Cover and refrigerate until ready to use.
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Step 3
Carve steaks lengthwise into 1 inch strips, then across the grain into 1/2-inch pieces. Divide beef among tortillas; top with reserved 1 cup salsa, pickled onions, cheese, avocado, cilantro and lime wedges, as desired.
Nutrition Information
672 Calories
7g SAT FAT
25g PROTEIN
4.6 mg IRON
8.4 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 672 Calories; 306 Calories from fat; 34g Total Fat (7 g Saturated Fat; 20 g Monounsaturated Fat;) 71 mg Cholesterol; 1225 mg Sodium; 51 g Total Carbohydrate; 5.1 g Dietary Fiber; 25 g Protein; 4.6 mg Iron; 4.2 mg NE Niacin; 0.5 mg Vitamin B6; 5 mcg Vitamin B12; 8.4 mg Zinc; 32.8 mcg Selenium; 95.3 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Dietary Fiber, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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