Vampire Tacos Recipe 485

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VAMPIRE TACOS RECIPE BY TASTY



Vampire Tacos Recipe by Tasty image

Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves

Provided by Dhruv Vohra

Categories     Dinner

Yield 3 servings

Number Of Ingredients 19

1 lb flank steak
½ cup soy sauce
4 cloves garlic, sliced
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
4 packages corn tortillas
3 cups shredded cheddar cheese
⅔ cup mayonnaise
3 cloves garlic, finely minced
2 chipotle peppers, finely chopped
2 tablespoons lime juice
½ teaspoon salt
1 cup guacamole
1 cup pico de gallo
½ cup queso fresco, cotija cheese
1 cup fresh cilantro leaves, optional

Steps:

  • Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
  • Remove meat from marinade, discard.
  • Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
  • To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
  • Heat a saute pan to medium heat.
  • Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
  • To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
  • Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
  • Enjoy!

VAMPIRE TACOS RECIPE - (4.8/5)



Vampire Tacos Recipe - (4.8/5) image

Provided by marilyncardoza

Number Of Ingredients 22

MARINADE:
1 pound flank or skirt steak
1/2 cup soy sauce
4 cloves garlic, sliced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
1 package corn tortillas
3 cups shredded cheddar cheese
SAUCE:
2/3 cup mayonnaise
3 cloves garlic, finely minced
2 to 3 chipotle peppers, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
ASSEMBLE WITH:
1 cup guacamole
1 cup pico de gallo
1/2 cup cotija cheese or queso fresco
1 cup cilantro leaves, optional

Steps:

  • Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24 hours. Remove meat from marinade, discard marinade. Heat a grill, grill pan or large sauté pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain. To prepare the sauce, combine mayonnaise, chipotles, lime juice and salt. Stir to combine. Heat a sauté pan to medium heat. Place one corn tortilla in the pan, sprinkle about ¼ cup cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy. To assemble the tacos, top the corn tortillas with a spoonful of guacamole. Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired. Eat immediately.

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