Directions
- 1Add orange juice, lime juice, cilantro, onion, garlic cloves, and jalapeño to a blender.
- 2Blend until you have a smooth sauce.
- 3Pour the sauce into a large bowl.
- 4Add olive oil and all the spices (New Mexico chili powder, salt, black pepper, cumin, oregano, garlic powder, onion powder) to the sauce.
- 5Mix well with a whisk.
- 6Add the chopped skirt steak to the marinade.
- 7Mix the meat until it's nicely coated with the marinade.
- 8Cover the bowl with plastic wrap.
- 9Marinate the meat for at least 4 hours in the refrigerator.
- 10After marinating, take the meat out of the refrigerator and let it sit for about an hour until it reaches room temperature.
- 11Heat a skillet or pan on high heat.
- 12Once the pan is hot, add the marinated meat.
- 13Cook the meat for 5 minutes, allowing it to release its juices.
- 14Wait for the juice to evaporate and the meat to brown.
- 15Set the cooked meat aside on the lowest heat setting to keep it warm.
- 16Heat a comal on medium heat.
- 17Place corn tortillas on the comal and wait for them to blister.
- 18Flip the tortillas over once they blister.
- 19Cook for 1 minute, then flip them back.
- 20Continue flipping every minute until the tortillas get nice and hard.
- 21Add Oaxaca cheese to each tortilla and allow it to melt.
- 22Reduce the heat to the lowest setting while the cheese melts.
- 23Add the cooked meat on top of the melted cheese.
- 24Top with guacamole, salsa roja, salsa de habanero, cilantro, and onion.
- 25Serve and enjoy your delicious Vampiro tacos.
Ingredients
- 0.5 cup orange juice
- 0.5 cup lime juice
- 0.5 bunch cilantro
- 0.5 white onion
- 4 garlic cloves
- 1 jalapeño
- 0.5 cup olive oil
- 1 tbsp New Mexico chili powder
- 1.5 tbsp salt
- 1 tbsp black pepper
- 1 tsp cumin
- 1 tsp oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 4 lbs skirt steak
- corn tortillas
- queso Oaxaca
- 1 serving guacamole
- 1 serving salsa roja
- 1 serving salsa de habanero
Equipment
blenderlarge bowlwhiskplastic wrapskilletcomaltongs
Tips
- The taco got its name, Vampiro, because the edges look like bat wings as the tortilla edges fold up while grilling.
- Once the tortillas get nice and hard, reduce the heat to the lowest setting.
- For the marinade, after mixing, try it for salt to adjust to your liking.
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