Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Char the salsa verde
Husk and rinse the tomatillos. Put them on a baking sheet with 3 of the jalapenos (stemmed and seeded) and the garlic cloves. Broil for about 10 minutes, flipping halfway, until everything is blistered and charred. Dump the roasted stuff into a blender with half the white onion, 1/2 cup of the cilantro, 1 tablespoon lime juice, and 1 teaspoon salt. Blend smooth and set aside. That char is the whole game here.
- 2
Smash the guac
Halve and pit the avocados, scoop them into a bowl, and mash to whatever texture you like. Stir in the diced Roma tomato, the remaining diced jalapeno, 1/4 cup chopped cilantro, a quarter of the white onion (finely diced), 1 tablespoon lime juice, and 1/2 teaspoon salt. Taste, adjust, done.
- 3
Sear the carne asada
Cut the sirloin into small bite-size chunks. Toss with the olive oil, soy sauce, garlic powder, onion powder, black pepper, smoked paprika, cumin, chili powder, and remaining salt until every piece is coated. Sear in a large skillet over medium-high heat, stirring now and then, 8 to 10 minutes, until the juices cook off and the edges get a real caramelized crust. Move it to a bowl.
- 4
Crisp the tortillas and melt the cheese
Same skillet, medium heat. Toast the corn tortillas 2 to 3 at a time, flipping every couple minutes, about 10 minutes total, until they are crunchy and golden like a tostada. Sprinkle about 1/4 cup shredded Oaxaca cheese on each one and let it melt for a minute until gooey with lacey golden edges. Low and slow is the trick, rush it and you burn the outside before the middle crisps.
- 5
Build the vampiros
Pile carne asada onto each crispy cheese tortilla, then hit it with a big spoonful of salsa verde, a dollop of guac, and a shower of diced onion and cilantro. Serve immediately while the cheese crust is still crackly.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Vampiro Tacos
Created by: TacoEveryDay
Ingredients
- 1 lb tomatillos
- 4 jalapeno peppers
- 1 white onion
- 2 garlic
- 3/4 cup cilantro
- 2 tbsp lime juice
- 2 tsp kosher salt
- 2 avocados
- 1 Roma tomato
- 2 lb sirloin steak
- 1 tbsp olive oil
- 1 tbsp soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp chili powder
- 8 corn tortillas
- 2 cup Oaxaca cheese
Instructions
- Char the salsa verdeHusk and rinse the tomatillos. Put them on a baking sheet with 3 of the jalapenos (stemmed and seeded) and the garlic cloves. Broil for about 10 minutes, flipping halfway, until everything is blistered and charred. Dump the roasted stuff into a blender with half the white onion, 1/2 cup of the cilantro, 1 tablespoon lime juice, and 1 teaspoon salt. Blend smooth and set aside. That char is the whole game here.
- Smash the guacHalve and pit the avocados, scoop them into a bowl, and mash to whatever texture you like. Stir in the diced Roma tomato, the remaining diced jalapeno, 1/4 cup chopped cilantro, a quarter of the white onion (finely diced), 1 tablespoon lime juice, and 1/2 teaspoon salt. Taste, adjust, done.
- Sear the carne asadaCut the sirloin into small bite-size chunks. Toss with the olive oil, soy sauce, garlic powder, onion powder, black pepper, smoked paprika, cumin, chili powder, and remaining salt until every piece is coated. Sear in a large skillet over medium-high heat, stirring now and then, 8 to 10 minutes, until the juices cook off and the edges get a real caramelized crust. Move it to a bowl.
- Crisp the tortillas and melt the cheeseSame skillet, medium heat. Toast the corn tortillas 2 to 3 at a time, flipping every couple minutes, about 10 minutes total, until they are crunchy and golden like a tostada. Sprinkle about 1/4 cup shredded Oaxaca cheese on each one and let it melt for a minute until gooey with lacey golden edges. Low and slow is the trick, rush it and you burn the outside before the middle crisps.
- Build the vampirosPile carne asada onto each crispy cheese tortilla, then hit it with a big spoonful of salsa verde, a dollop of guac, and a shower of diced onion and cilantro. Serve immediately while the cheese crust is still crackly.