Steak Adobado Tacos

Steak adobado tacos begin with beef steak marinated in a combination of dried chiles, vinegar, and other seasonings. 

These steak adobado tacos begin with skirt steak, which you marinate, grill, and then chop to fill these delicious tacos.

I topped these tacos with pickled red onions, a guajillo chile salsa, and served them with coleslaw and this delicious Mexican street corn salad for a dinner party with long time friends. It definitely was a very successful dinner party. 

Shopping list for these steak adobado tacos:

You will need dried ancho chiles and dried guajillo chiles. If you can, buy them at a Mexican supermarket. Even though they are dried, you still want them to be pliable and not too dried out, so finding a store where the chiles don't sit on the shelves forever is worth it. 

You will also need about 3 pounds of skirt steak. You can also substitute flank steak or tri-tip. 

From your pantry, you will need garlic, cider vinegar, vegetable oil, cumin, salt, and pepper. 

For the tortillas, I used taco-sized corn and flour blend tortillas, but you can serve these tacos with your favorite tortillas, either flour or corn. 

How to make steak adobado tacos:

First, you make the marinade by steeping the chiles in the cider vinegar and hot water to soften them. Next, you puree them in a blender, with some sautéed onions and garlic, cumin, and the salt and pepper. 

Generously coat the meat in the marinade and refrigerate for up to 12 hours. 

Finally, you grill the steak, chop it, toss it with a guajillo chile salsa (recipe included here), fill warmed tortillas, and top the tacos with pickled onions and cilantro. I also added some of the coleslaw. 

These are so delicious!

Steak Adobado Tacos recipe variations:

If you prefer, you can cut the steak into larger chunks and go lighter on the salsa. You can also add this steak to burritos, along with some refried beans, cheese, onions, and avocado.

The salsa recipe is delicious with tacos, burritos, taquitos, and omelettes. Mix it into guacamole too! Just a little goes a long way. It will keep for about 3 weeks in your refrigerator.

Welcome to Progressive Eats, our virtual version of a Progressive Dinner Party. This month's theme is Late Summer Latin American Cuisine - casual warm weather fare - salads, grilled foods, summer cocktails, and our host is Tamara who blogs at Beyond Mere Sustenance.

If you're unfamiliar with the concept, a progressive dinner involves going from house to house, enjoying a different course at each location. With Progressive Eats it's a virtual party. A theme is chosen each month, members share recipes suitable for a delicious meal or party, and you can hop from blog to blog to check them out.

Come along and see all of the deliciousness we've put together for our celebration inspired dishes!

Late Summer Latin American Cuisine!

Cocktails

• Brazilian Caipirinha Cocktail - That Skinny Chick Can Bake
• Easy Peruvian Pisco Sour Cocktail - The Wimpy Vegetarian

Appetizers

• Patacones - Colombian Plantain Chips - SpiceRoots
• Chorizo Empanadas - The Red Head Baker

Main Courses

• Grilled Citrus Chicken with Spicy Basil Chimichurri - From a Chef's Kitchen
• Steak Adobado Tacos - Karen's Kitchen Stories
• Citrus-Marinated Pork Chops with Hatch Chile - Beyond Mere Sustenance

Sides

• Quick Mexican Pickled Onions and Carrots - Shockingly Delicious
• Venezuelan-Style Black Beans (Caraotas Negras) - Sarah's Cucina Bella
• Easy Restaurant-Style Mexican Rice - The Heritage Cook

Desserts

• Easy Tres Leches Cake - Clandestine Cake Club
• Chocotorta - Argentinian Chocolate Cake - Creative Culinary

Steak Adobado Tacos

Yield: 6 servings

Author: Karen Kerr

Steak adobado tacos begin with beef steak marinated in a combination of dried chiles, vinegar, and other seasonings.

ingredients:

For the Tacos

• 2 dried ancho chiles, stemmed and seeded
• 3 dried guajillo chiles, stemmed and seeded
• 1/3 cup apple cider vinegar
• 1/3 cup boiling water
• 3 tablespoons vegetable oil
• 1/4 yellow onion, chopped
• 4 cloves garlic, chopped
• 1 teaspoon ground cumin
• 2 teaspoons kosher salt, preferably Diamond Crystal
• 1 teaspoon freshly ground black pepper
• 3 pounds skirt steak, cut into 6 equal pieces
• Guajillo chile salsa (recipe included)
• Warm tortillas (about 18 taco-sized), pickled red onions, and cilantro for serving

Guajillo Chile Salsa

• 16 dried guajillo chiles, stemmed
• 3 large cloves garlic
• 1 cup hot water
• 2 tablespoons apple cider vinegar
• 1 teaspoon sugar
• 1 1/2 teaspoons kosher salt, preferably Diamond Crystal

instructions:

How to cook Steak Adobado Tacos

To Make the Tacos

1. In a medium shallow bowl, add the chiles, vinegar, and water. Top the chiles with a smaller bowl to make sure they are completely submerged. Let them sit for 20 minutes. 
2. In an 8 or 10 inch sauté pan, heat the oil over medium heat. Cook the onion and garlic for 15 minutes, stirring regularly, until brown. Remove from the heat and let cool. 
3. Add the chiles and their liquid to a blender. Add the sautéed onion and garlic mixture, the cumin, salt, and pepper, and blend on high until the ingredients form a paste. 
4. Coat the steak with the chile mixture and place the pieces into a plastic bag and refrigerate for 6 to 12 hours. 
5. Grill the steak about 5 minutes per side, until barely past medium rare. Tent the steak on a plate with foil and let rest for 5 to 10 minutes. 
6. Cut the steak into 1 inch cubes, and then chop with a cleaver (optional). Toss the meat with some of the warmed guajillo chile salsa to taste. Alternatively, fill the tacos with the meat and top with the salsa. 
7. Fill warmed tortillas with the steak adobado, and top with some of the onions, and cilantro. 

Guajillo Chile Salsa

1. Toast the chiles in batches in a heavy skillet for 30 seconds per side. 
2. Move the chiles to a work surface, let cool, and cut the chiles into 1 inch pieces with scissors, and place them in a blender. 
3. Add the hot water to the blender and let the mixture sit for 5 minutes. Puree until smooth. Add more water if needed. The mixture should be thick but fluid. 
4. Add the vinegar, sugar, and salt, and then blend. Refrigerate until ready to use. 
5. Heat the salsa before tossing with the steak. 

https://www.karenskitchenstories.com/2019/08/steak-adobado-tacos.html

Karen's Kitchen Stories

tacos, steak tacos, adobado

Tacos, main dish

Mexican

Created using The Recipes Generator

Recipe adapted from Tacolicious: festive recipes for Tacos, Snacks, Cocktails, and More. It's an amazing cookbook.

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