Adobo Beef Tacos With Pickled Red Onions - cooking recipe

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

Preparation

Combine Pickled Red Onions ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
Combine seasoning ingredients in small bowl; press evenly onto beef steaks.
Cover and refrigerate 15 minutes to 2 hours.
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.
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.