Ingredients

1. 2 beef shoulder top blade (flat iron) steaks (about 8 ounces each)
2. 8 small corn tortillas (6 to 7-inch diameter), warmed
3. 1 cup crumbled queso fresco *Queso fresco is a white, slightly salty fresh Mexican cheese with a moist, crumbly texture. An equal amount of shredded Monterey Jack cheese may be substituted for queso fresco.
4. Chopped fresh cilantro

Pickled Red Onions:
1. 1 cup thinly sliced red onion
2. 1/3 cup white wine vinegar
3. 1 teaspoon salt
4. 2 tablespoons honey

Seasoning:
1. 1 tablespoon smoked paprika *Regular sweet or hot paprika may be substituted for smoked paprika , but there will be no smoky flavor.
2. 2 teaspoons adobo seasoning *Adobo seasoning is a spice blend used in Latin American cooking and usually contains garlic, onion, black pepper, salt, oregano, cumin and ground red pepper. If unavailable, 1 teaspoon seasoned salt, 1/4 teaspoon garlic powder and 1/8 teaspoon dried oregano leaves, crushed, may be substituted.
3. 1 teaspoon ground chipotle chili powder *One tablespoon chopped chipotle pepper in adobo sauce or chili powder may be substituted for ground chipotle pepper, but there will be no smoky flavor.