Smoky Adobo Beef Tacos with Cilantro-Infused Pickled Red Onions
Indulge in the vibrant flavors of Smoky Adobo Beef Tacos, featuring marinated beef steaks grilled to perfection and complemented by zesty pickled red onions. This delightful recipe harnesses the robust tastes of adobo seasoning and chipotle pepper, adding a smoky depth that pairs beautifully with the freshness of cilantro and creamy queso fresco. Perfect for a casual dinner or weekend gathering, these tacos are not only delicious but also incredibly easy to prepare using accessible ingredients from your local grocery store. Let this dish transform your taco night into a flavor-packed experience that everyone will love!
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Beef shoulder top blade or flat iron steaks
16 ounces (two 8-ounce steaks, trimmed)
Corn tortillas
8 (6 to 7-inch diameter, warmed)
Queso fresco
1 cup (crumbled)
Fresh cilantro
to taste (chopped)
Red onion
1 cup (thinly sliced)
White wine vinegar
1/3 cup (for pickling)
Salt
1 teaspoon
Honey
2 tablespoons
Smoked paprika
1 tablespoon
Adobo seasoning
2 teaspoons
Ground chipotle chile pepper
1 teaspoon
Instructions
1
In a medium bowl, combine the thinly sliced red onions, white wine vinegar, salt, and honey. Mix well and let sit for at least 30 minutes while you prepare the beef. For the best flavor, refrigerate covered for up to 2 hours.
2
In a small bowl, blend together the smoked paprika, adobo seasoning, and ground chipotle pepper to create a spice mix.
3
Pat the steaks dry and rub the spice mix evenly over both sides of the beef steaks. Cover and let them marinate in the refrigerator for 15 minutes to 2 hours.
4
Preheat your grill to medium heat. Once the grill is ready, place the steaks on the grill and close the lid. Grill for 10 to 14 minutes, turning once for even cooking, until they reach medium rare to medium doneness (internal temperature of 135°F to 145°F).
5
Remove the steaks from the grill and let them rest for 5 minutes before slicing them against the grain into thin strips.
6
While the steaks are resting, drain the pickled onions to remove excess liquid.
7
To assemble the tacos, warm the corn tortillas in a skillet or directly on the grill for a few seconds on each side. Load each tortilla with a generous portion of sliced steak, followed by crumbled queso fresco and drained pickled onions. Finish with a sprinkle of fresh cilantro to taste.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the primary dish in this recipe?
The primary dish is Smoky Adobo Beef Tacos with Cilantro-Infused Pickled Red Onions.
What cut of beef is recommended for these tacos?
Beef shoulder top blade or flat iron steaks are recommended.
How long should the red onions pickle?
The onions should pickle for at least 30 minutes, and can be refrigerated for up to 2 hours.
What spices make up the smoky adobo rub?
The rub consists of smoked paprika, adobo seasoning, and ground chipotle chile pepper.
How long should the steaks marinate in the refrigerator?
The steaks should marinate for between 15 minutes and 2 hours.
What is the ideal grill temperature for the beef?
The grill should be preheated to medium heat.
How long do the steaks need to cook on the grill?
The steaks should be grilled for 10 to 14 minutes, turning once.
What internal temperature indicates medium-rare to medium doneness?
An internal temperature of 135°F to 145°F is the target range.
Do the steaks need to rest after grilling?
Yes, let the steaks rest for 5 minutes before slicing.
What is the proper way to slice the beef for tacos?
Slice the beef against the grain into thin strips.
What type of tortillas are used in this recipe?
The recipe calls for 8 corn tortillas, about 6 to 7 inches in diameter.
How do you warm the tortillas?
Warm the tortillas in a skillet or directly on the grill for a few seconds on each side.
What cheese is suggested as a topping?
Crumbled queso fresco is used as a topping.
What ingredients are used for the pickling liquid?
The pickling liquid is made from white wine vinegar, salt, and honey.
How much honey is required for the pickled onions?
The recipe requires 2 tablespoons of honey.
Is fresh cilantro used in the pickling or assembly?
While the title mentions cilantro-infused onions, the instructions specify adding chopped cilantro to taste during assembly.
How many steaks are needed for 16 ounces of beef?
The recipe uses two 8-ounce steaks.
Should the steaks be dried before applying the spice rub?
Yes, you should pat the steaks dry before rubbing them with the spice mix.
How much adobo seasoning is included in the spice mix?
The spice mix uses 2 teaspoons of adobo seasoning.
What is the first step in the instructions?
The first step is combining sliced red onions, vinegar, salt, and honey in a bowl to pickle.
Should you drain the onions before serving?
Yes, the onions should be drained to remove excess liquid before assembling the tacos.
What are the primary tags associated with this recipe?
Tags include tacos, beef, adobo, grilling, and Mexican cuisine.
How many ingredients in total are used in this recipe?
The recipe has an ingredient count of 11.
What size should the red onion be sliced?
The red onion should be thinly sliced.
What is the recommended amount of salt for the onions?
One teaspoon of salt is recommended.
Can this recipe be prepared for a weeknight dinner?
Yes, it is tagged as an easy recipe suitable for weeknight dinners.
What kind of vinegar is best for the pickled onions?
White wine vinegar is specified for the pickling process.
How much smoked paprika is used?
One tablespoon of smoked paprika is used in the spice rub.
What provides the smoky flavor in this dish?
The smokiness comes from the smoked paprika and ground chipotle chile pepper.
What is the final step in assembling the tacos?
The final step is finishing the tacos with a sprinkle of fresh chopped cilantro to taste.