Adobo Beef Tacos With Pickled Red Onions Food

ADOBO BEEF TACOS WITH PICKLED RED ONIONS

Steps:

• 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.

PICKLED RED ONIONS

Steps:

• Bring a kettle of water to a boil.
• In a bowl, combine the vinegar, water, sugar, salt and pepercorns.
• Stir until the sugar is dissolved.
• Place onion slices in a colander.
• Pour boiling water over the onion slices and drain well.
• (This wilts the onions slightly and allows them to absorb the marinade).
• Transfer the onions to the bowl with marinade and mix to coat the onions thoroughly.
• Cover and marinate several hours or overnight in the refrigerator.

PICKLED RED ONIONS

Steps:

• Slice the onions as thinly as possible. You may find it useful to first slice them in half and lay them on their cut side before slicing them further.
• Cram the sliced onions into a large mason jar.
• Pour the sugar and vinegar into a small pot and bring to a boil with the salt and pepper.
• Pour the hot syrup over the onions; cover them and let rest overnight in the refrigerator before use.