Grilled Adobo Beef Steak Tacos
Grilled Adobo Beef Steak Tacos
Directions
- Remove steaks from marinade; discard marinade. Pat steaks dry with paper towel; season with salt, if desired. Grill, covered, 10 to 16 minutes for medium rare (145°F) to medium (160°F), turning occasionally. Keep warm.
- 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.
- 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.
Ingredients
- 1 large avocado(s), cut into 8 slices
- 1/4 cup cheese, cotija, crumbled
- 1/2 cup Peak Fresh Produce® Cilantro, chopped
- 1 Peak Fresh Produce® Lime(s), cut into 8 wedges
- 1/4 cup Contigo® Cheese, Queso Fresco Crumble, crumbled
- 1 beef, Denver steak(s), about 8 oz
- 8 Contigo® Tortilla(s), Corn 6-inch, warmed
Chipotle Salsa
Directions
- Grill yellow onion slices, covered over medium heat, 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.
Ingredients
- 1 tsp black pepper, ground
- 1 cup Peak Fresh Produce® Cilantro, about 1/2 bunch
- 2 cloves Peak Fresh Produce® Garlic
- 1/2 cup Roma® Oil, Olive
- 1 can Contigo® Pepper(s), Chipotle in Adobo Sauce, 7 oz
- 1/2 tsp salt, kosher
- 2 slices Peak Fresh Produce® Onion(s), Yellow, 1/2 in think
Tequila Pickled Onions
Directions
- 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.
Ingredients
- 1/4 cup West Creek® Vinegar, Apple Cider
- 1 1/2 tbsp black pepper, whole
- 1/4 cup West Creek® Honey
- 1 1/2 cup Peak Fresh Produce® Onion(s), Red, thinly sliced
- 1 1/2 tsp salt, kosher
- 1/2 cup tequila
- 4 sprigs Peak Fresh Produce® Thyme, Fresh
