Adobo Beef Tacos With Pickled Red Onions

Ingredients

• 2 (8 ounce)  steaks (beef shoulder top blade, flat iron)

• 8 small corn tortillas, warmed (6 to 7-inch diameter)
• 1 cup queso fresco, crumbled
• fresh cilantro, chopped

Pickled Red Onions

• 1 cup red onion, thinly sliced
• 1/3 cup white wine vinegar
• 1 teaspoon salt
• 2 tablespoons honey

Seasoning

• 1 tablespoon smoked paprika
• 2 teaspoons adobo seasoning
• 1 teaspoon ground chipotle chile pepper

Directions

1. 1

   Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.

2. 2

   Combine seasoning ingredients in small bowl; press evenly onto beef steaks.

3. 3

   Cover and refrigerate 15 minutes to 2 hours.

4. 4

   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.

5. 5

   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.