Ancho Adobo Tacos de Bistec with Grilled Corn and Tomatillo Salsa

Ingredients

• ½ teaspoon(s) McCormick® Cumin, Ground
• ½ teaspoon(s) McCormick® Black Pepper, Coarse Ground
• 1 teaspoon(s) McCormick® Red Pepper, Crushed
• 1 teaspoon(s) McCormick® Paprika
• 1 ½ teaspoon(s) salt
• 1 tablespoon(s) McCormick® Gourmet Collection Ancho Chile Pepper
• 2 tablespoon(s) water
• + 18 more ingredients
• • 6 tablespoon(s) fresh lime juice
  • ¼ cup(s) fresh cilantro leaves
  • 12 corn tortillas (5 ½-inch)
  • 3 boiler onions, halved
  • 1 ½ pound(s) boneless beef sirloin steak
  • Ancho Adobo Steak:
  • ¼ teaspoon(s) salt
  • 1 tablespoon(s) McCormick® Gourmet Collection Diced Jalapeño Peppers
  • 2 tablespoon(s) olive oil
  • 3 tablespoon(s) fresh lime juice
  • 2 tablespoon(s) diced red onion
  • 6 clove(s) garlic
  • 1 radish, halved and thinly sliced (about 2 tablespoons)
  • 1 green onion, chopped (about 2 tablespoons)
  • ¼ cup(s) chopped fresh cilantro
  • 3 fresh tomatillos, papery skin removed, rinsed well and diced (about 1 cup)
  • ears fresh corn
  • Grilled Corn & Tomatillo Salsa:

1. 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...

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