Ancho adobo tacos de bistec with corn & tomatillo salsa

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

Ancho adobo tacos de bistec with grilled corn and tomatillo salsa
Ingredients

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

Steak

  • 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

Tacos

  • 3 boiler onions, halved
  • 12 corn tortillas (5 1/2-inch)
Directions

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.

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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.

Serves 6



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