Lunch / Dinner
Carne Asada Tacos Vampiro-Style
Vampiro does mean vampire — but these Carne Asada Tacos don’t come out just at night. Vampiro-style refers to a technique of lining a tortilla with a pan-fried disk of cheese. Sprinkling chile powder on the cheese is the advanced lesson.
Toast cumin seeds in a dry skillet over medium heat until fragrant, 2–3 minutes; transfer to a mini food processor
Add jalapeños, garlic, cilantro, pepper, 1 tsp. salt, oil, and ¼ cup lime juice to mini food processor for the marinade; purée.
Cut steak crosswise into 4 pieces; place in a bowl, cover with marinade, and refrigerate 4–12 hours. Remove steak from marinade and bring to room temperature 30 minutes before grilling.
Whisk together orange juice, ¼ cup lime juice, 1 tsp. salt, and oregano; add onions. Chill pickled onions until ready to use.
Preheat grill to high. Brush grill grate with oil.
Grill steaks until lightly charred, 3–4 minutes per side, transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain into thin strips.
Combine manchego, queso blanco, and Cotija.
Heat a cast-iron skillet on grill over high. Add about ⅓ cup cheese mixture to skillet, cook until it melts and begins to brown on edges; press tortilla into cheese. Flip tortilla when cheese is golden brown.
Fill tortilla, while crisps in pan, with steak, pickled onions, and salsa; serve immediately. Repeat procedure with remaining cheese, tortillas, steak, onions, and salsa.
% Daily Value*
Total Fat 36g 55%
Saturated Fat 19g 95%
Cholesterol 131mg 43%
Sodium 1607mg 66%
Carbs 27g 9%
*Percent Daily Values are based on a 2,000 calorie diet.