Vampire tacos with a flank steak and spicy mayo filling. This summer grilling favorite is packed full of flavor and a great way to enjoy this beef-filled tortilla recipe.
Grilling season is upon us! And what better way to bring in the season by trying out this awesome vampire taco recipe?
So why are these called vampire steaks? Well, perhaps because they have steak through their heart (sorry), but it’s probably more down to the fantastic amount of garlic in these beauties.
This has been one of our favorite taco recipes this year, and you’ll soon see why. Find out how to make these bad boys with the handy recipe below.
- 2 lbs flank or skirt steak
- 8 corn tortillas
- ½ cup soy sauce
- ¼ cup olive oil
- 4 cloves garlic sliced
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp kosher salt
- ½ tsp black pepper
- ⅔ cup mayo
- 3 cloves garlic finely minced
- 2 chipotle peppers finely chopped
- 2 tbsp lime juice
- ½ tsp salt
- 3 cups cheddar cheese shredded
- 1 cup guacamole
- 1 cup pico de gallo
- ½ cup cotija cheese or queso fresco
- 1 cup cilantro leaves
- Throw the steak and all the ingredients for the marinade into a large plastic food bag. Once all in, toss the bag to coat the meat.
- Place in refrigerator to marinate for at least one hour, or overnight
- Remove meat from marinade, discarding leftover juice
- Heat up your grill or grill pan to a very high heat. Cook the steak as you desire (personally, I love it a bit rare…).
- Allow the meat to cool for at least ten minutes before slicing it into thin strips.
- Let’s get going on the sauce! To do this, combine the chipotles, mayonnaise, lime juice and salt. Stir well.
- Heat up a sauté pan to a medium heat
- Put one tortilla in the pan and sprinkle about a quarter cup of cheddar cheese on top. Place another tortilla on top, and cook until the cheese starts to melt, then flip over once. Make sure you only cook until the tortilla turns soft – not until crispy!
- Time to assemble your taco! Apply as much guacamole as your heart desires to your tortilla.
- Add a few slices of steak, then add pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro.