Vampire Tacos Recipe By Tasty

VAMPIRE TACOS RECIPE - (4.8/5)

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.

VAMPIRE TACOS RECIPE BY TASTY

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!

TASTY TACOS

Steps:

• In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

TACOS EN VAPOR RECIPE BY TASTY

Steps:

• In a medium saucepan, add the chorizo and sauté until cooked. Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
• In a pot, add three cups of water. Cut ends off of guajillo chiles and de-seed. Add to the pot and cover till softened and water is boiling.
• In a small pan, add arbol chiles and dry-pan fry until slightly brown. (Do not let burn). Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot.
• Once the guajillo ingredients are well blended, grab another saucepan. Add in olive oil and onion, sauté for about two minutes. Incorporate the chicharron and also do the same.
• After two minutes, add the sauce and cover until bubbles start to form, set aside.
• Next, on a pancake griddle,, heat the tortillas four at a time until they form slight hard lines. Repeat the process until all 20 are warmed up.
• Grab a wok-style fry pan and heat oil until bubbles form. Then, dip each tortilla in for two seconds on each side. Once the process is complete, you will need a round pan that can be covered.
• Cover the round pan with plenty of parchment paper, and aluminum foil. Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
• Place the sliced onion inside and pour the leftover hot oil and cover immediately with more foil. Place a dish towel on top and set aside.
• While the tacos are cooking in the vapor, in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
• Next, fill a pot with the cup of water, slice each tomatillo in the middle with and slice the jalapeños completely in half, taking out the seeds and tops. Let boil until the tomatillos look soft, then add them into a blender with the rest of the green salsa ingredients. Blend well.
• Plate the tacos, add repollo garnish, salsa, and enjoy!