Bistec (beef) tacos get fiery heat with an adobo or marinade of garlic, cilantro, lime juice and three peppers – smoky ancho, sweet paprika and crushed red pepper.
Serve the Ancho adobo tacos de bistec with a refreshing salsa of grilled corn, tomatillos and cilantro.
Ancho adobo tacos de bistec with grilled corn and tomatillo salsa
Corn and Tomatillo Salsa
- 3 ears fresh corn
- 3 fresh fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
- 1/4 cup chopped fresh cilantro
- 1 green onion, chopped (about 2 tablespoons)
- 1 radish, halved and thinly sliced (about 2 tablespoons)
- 2 tablespoons diced red onion
- 3 tablespoons fresh lime juice
- 2 tablespoons olive oil
- 1 tablespoon diced jalapeño peppers
- 1/4 teaspoon salt
- 6 cloves garlic
- 1/4 cup fresh cilantro leaves
- 6 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon McCormick Gourmet Collection Chile Pepper, Ancho
- 1 1/2 teaspoons salt
- 1 teaspoon McCormick Paprika
- 1 teaspoon McCormick Red Pepper, Crushed
- 1/2 teaspoon McCormick Black Pepper, Coarse Ground
- 1/2 teaspoon McCormick Cumin, Ground
- 1 1/2 pounds boneless beef sirloin steak
- 3 boiler onions, halved
- 12 corn tortillas (5 1/2-inch)
For the Salsa, remove husks and silk strands from corn. Soak in water for 15 minutes. Grill corn over medium-high heat 10 minutes or until tender and lightly charred, turning occasionally. Cut kernels off cobs (about 2 cups).
Mix corn, tomatillos, cilantro, green onion, radish, red onion, lime juice, oil, jalapeño peppers and salt in large bowl until well-blended. Cover. Refrigerate at least 15 minutes to blend flavors.
For the Steak, place all ingredients except steak in food processor. Cover. Process until smooth. Reserve 2 tablespoons.
Place steak in glass dish. Add remaining adobo; turn to coat well. Cover. Refrigerate 15 minutes or longer for extra flavor. Remove steak from adobo. Discard any remaining adobo.
Grill steak over medium-high heat 3 to 4 minutes per side or until desired doneness, brushing with reserved 2 tablespoons adobo. Grill onions 2 to 3 minutes per side or until slightly charred. Grill tortillas 1 minute per side or until warmed.
Slice steak into thin slices. Slice onions into thin strips. Serve steak and onions in tortillas. Top with Salsa.
Tip: Boiler onions are small onions with a sweet, pungent flavor. They are often used whole in recipes for stews, kabobs and roasts. If unavailable, substitute cippolini or small sweet onions.