Nut Meat Tacos With Pickled Red Onions Recipes

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ADOBE BEEF TACOS WITH PICKLED RED ONIONS (SMALL PLATES, BIG TASTE)



Adobe Beef Tacos with Pickled Red Onions (Small Plates, Big Taste) image

Provided by Food Network

Categories     main-dish

Time 30m

Yield 8 servings

Number Of Ingredients 11

1 cup thinly sliced red onion
1/3 cup white wine vinegar
1 teaspoon salt
2 tablespoons honey
1 tablespoon smoked paprika
2 teaspoons adobo seasoning
1 teaspoon ground chipotle chile pepper
2 (8-ounce) beef shoulder top blade (flat iron) steaks
8 small corn tortillas (6 to 7-inch diameter), warmed
1 cup crumbled queso fresco
Chopped fresh cilantro leaves

Steps:

  • Combine pickled onion 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.
  • Preheat charcoal grill to medium heat.
  • Place steaks on grill 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.

PICKLED RED ONIONS



Pickled Red Onions image

These pickled red onions are easy to make and a great topping for tacos, salads, etc. Keep refrigerated.

Provided by itsvince

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes     Pickled

Time 1h15m

Yield 8

Number Of Ingredients 6

3 cups water
2 red onions, thinly sliced into half-moons
¾ cup white wine vinegar
1 teaspoon sea salt
1 teaspoon white sugar
5 black peppercorns

Steps:

  • Bring water to a boil in a saucepan.
  • Stuff onion slices into a pint-size Mason jar. Pour some of the boiling water over the onions. Let rest for 10 seconds. Pour out water through a mesh strainer, keeping onions in the jar. Repeat twice more to cook onions slightly.
  • Measure vinegar into a bowl. Stir in salt and sugar until dissolved. Add peppercorns. Pour vinegar solution over onions. Seal and shake well.
  • Refrigerate at least 1 hour before serving so that the flavor develops.

Nutrition Facts : Calories 14.8 calories, Carbohydrate 3.5 g, Fiber 0.6 g, Protein 0.4 g, Sodium 226.4 mg, Sugar 1.7 g

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