Carne Asada Taco Vampiro

Rate this recipe

Preparation info

  • Makes

    12

    very substantial tacos.
    • Difficulty

      Easy

Appears in

Amor y Tacos

Amor y Tacos

By Deborah Schneider

Published 2010

  • About

Carne asada is really the street taco. Smoky meat, fresh salsas, crunchy onions . . . it just doesn’t get any better. Unless, of course, you take it to the next level with a vampiro, a large and succulent example of the supertaco so fabulously good that you’ll wish you could eat a dozen. Basically, the vampiro is a chile quesadilla wrapped around juicy grilled carne asada and topped with creamy guacamole, a dash of chipotle salsa, pico de gallo, and salty cotixa cheese. It’s fantastic.

Why vampiro? Maybe because this taco deserves to be immortal—or because it has a steak through its heart? In Mexico, this marriage of quesadilla and taco is also called a quesotaco.

Ingredients

  • 1 pound well-marbled flap meat or skirt steak
  • 24 fresh corn tortillas
  • Carne asada marinade
  • 4 ounces grated Jack or Oaxaca cheese (about 2 cups)
  • 4 serrano chiles, thinly sliced
  • 4 green onions, thinly sliced
  • Guacamole
  • Pico de gallo
  • Chipotle salsa ½ cup crumbled cotixa cheese
  • Cilantro sprigs

Method

  1. Cut the meat into 6 pieces and toss with the marinade. Refrigerate and let marinate for several hours or overnight. Grill the meat over a hot fire until it is done to your liking; be sure to let one side char. Rest the meat for 10 minutes, then cut it into small dice and keep it warm under aluminum foil.
  2. Heat an ungreased heavy griddle or comal. Lay out 6 tortillas and sprinkle the cheese on top. Scatter serrano chiles and green onions over the Jack cheese, then cover each with a second tortilla. Cook on both sides until the cheese is melted.
  3. To assemble the tacos, put 1 tablespoon of guacamole on top of each hot quesadilla. Layer on 2 tablespoons of carne asada and top with a spoonful each of pico de gallo and chipotle salsa. Sprinkle over 1 teaspoon grated cotixa cheese and top with a couple of cilantro sprigs. Roll the taco around the filling and secure it with a toothpick. Eat over a plate so you don’t lose anything.