Vampiro Taco Recipe (Using Skirt Steak)
Vampiro Tacos are cheese-toasted corn tortillas filled with a delicious carne asada filling. Topped with red onion, cilantro and avocado, these tacos are the ultimate treat and perfect for Taco Tuesday or any night of the week!
Servings: 8 tacos
Calories: 439kcal
Ingredients
For The Carne Asada
- ¾ cup orange juice
- ⅓ cup lime juice
- 2 tablespoon reduced-sodium soy sauce
- 2 tablespoon canola oil (or other neutral-tasting oil), divided
- salt to taste
- black pepper to taste
- 3 cloves garlic minced
- 1 teaspoon Chile powder
- 1 teaspoon cumin
- 1 ½ lbs skirt steak cut into ½-inch bite-sized pieces
For The Vampiro Tortillas
- 3 cups Colby Jack cheese shredded
- 8-10 corn tortillas plus extra if you'd like to double up on the tortillas
Toppings
- ¾ cup diced red onion
- ½ cup chopped fresh cilantro leaves
- 1 lime cut into wedges
- salsa verde
- guacamole
- chopped avocado
Instructions
- Mix the marinade. In a medium jar, combine the soy sauce, lime juice, orange juice, 1 tablespoon of the oil, garlic, chili powder, and cumin. Put the lid on the jar and shake the marinade until everything is well combined.
- Chop the skirt steak into ½-inch bite-sized pieces and place in a large 1-gallon ziplock bag. Pour the marinade over the skirt steak, seal the bag, and shake to coat the steak in the marinade. Allow the steak to marinate for at least one hour, or up to 4 hours in the refrigerator.
- When you’re ready to make the tacos, heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Pour the steak and the marinade into the skillet and cook for 5-6 minutes, or until the steak is cooked through and the marinade has reduced slightly.
- While the steak is cooking, prepare the tortillas. In a large cast iron skillet or griddle over medium heat, add ¼ cup of the shredded Colby jack cheese and allow it to melt slightly. The circle of cheese should be about the size of your corn tortilla. Once the cheese has melted slightly (about 1 minute), add the corn tortilla to the top and press down with a spatula. Allow the tortilla to rest on the cheese for about 30 seconds to a minute, then flip the tortilla over and cook for 1-2 minutes more, or until the tortilla is warmed through and slightly stiff. Repeat with all tortillas.
- Add the carne asada to the cheesy side of the tortilla and top with diced red onion, fresh cilantro, and chopped avocado. Serve with lime wedges, salsa verde, and guacamole on the side.
Notes
- For best results, use the highest quality of corn tortillas you can find. These are the foundation of your Vampiro tacos!
- You can use pre-shredded cheese, but I find that buying the cheese in blocks, then shredding it when I'm ready to use it prevents it from drying out and makes it easier to melt.
- Experiment with your add-ons! Try guacamole, different types of salsa, sour cream - mix it up!
Nutrition
Calories: 439kcal | Carbohydrates: 19g | Protein: 33g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.3g | Cholesterol: 101mg | Sodium: 517mg | Potassium: 477mg | Fiber: 2g | Sugar: 3g | Vitamin A: 697IU | Vitamin C: 19mg | Calcium: 380mg | Iron: 2mg
