Grilled Adobo Beef Steak Tacos with Creamy Chipotle Salsa and Tequila Pickled Red Onions

Name: Grilled Adobo Beef Steak Tacos with Creamy Chipotle Salsa and Tequila Pickled Red Onions
Prep time: 50 min
Cook time: 20 min
Yield: 4 Servings
Cuisine: Beef
Ingredients: 1 (8 oz ea) Beef Flat Iron Steak; Pickled Red Onions:; 1-1/2 tbsp Black Peppercorns; 4 Fresh Thyme Sprigs; 1-1/2 cups Thinly Sliced Red Onion; 1/2 cup Tequila; 1/4 cup Honey; 1/4 cup Apple Cider Vinegar; 1-1/2 tsp Kosher Salt; Salsa:; 2 slices Yellow Onion, 1/2 inch thick; 1 cup Fresh Cilantro Springs (about 1/2 bunch); 1 can (7 oz) Chipotle Peppers in Adobo Sauce; 2 cloves Garlic; 1 tsp Coarse Grind Black Pepper; 1/2 tsp Kosher Salt; 1/2 cup Olive Oil; Tortillas:; 8 sm Corn Tortillas, warmed; Toppings:; 1/4 cup Crumbled Cotija Cheese; 1/4 cup Crumbled Queso Fresco Cheese; 1 lg Avocado, cut into 8 slices; 1/2 cup Fresh Cilantro Leaves, chopped; 1 Lime, cut into 8 wedges; Additional Items:; 1-pint Mason Jar; Small Saucepan; Blender

Recipe and Photo Courtesy of BeefItsWhatsForDinner.com

Makes: 4 servings
Prep Time: 20 - 50 minutes
Cook Time: 10 - 20 minutes

Ingredients:

Beef Flat Iron Steak

Pickled Red Onions:

Black Peppercorns
Fresh Thyme Sprigs
Thinly Sliced Red Onion
Tequila
Honey
Apple Cider Vinegar
Kosher Salt

Salsa:

Yellow Onion, 1/2 inch thick
Fresh Cilantro Springs (about 1/2 bunch)
Chipotle Peppers in Adobo Sauce
Garlic
Coarse Grind Black Pepper
Kosher Salt
Olive Oil

Tortillas:

Corn Tortillas, warme

Toppings:

Crumbled Cotija Cheese
Crumbled Queso Fresco Cheese
Avocado, cut into 8 slices
Fresh Cilantro Leaves, chopped
Lime, cut into 8 wedges

Additional Items:

• 1-pint Mason Jar
• Small Saucepan
• Blender

Directions:

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:

Preheat grill to medium-high
Place onions on cooking grid.
Grill onion, 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 tsp 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.
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.
Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt, if desired.
Preheat grill to medium-high.
Grill, covered, 12 to 16 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally. Keep warm.
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.