Ingredients

• 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

Instructions

1. Combine pickled onion ingredients in medium bowl; stir well. Cover and refrigerate while preparing beef.
2. Combine seasoning ingredients in small bowl; press evenly onto beef steaks. Cover and refrigerate 15 minutes to 2 hours.
3. Preheat charcoal grill to medium heat.
4. 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.
5. 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.