Vampiro Tacos Recipe with Carne Asada

Vampiro tacos made with carne asada are decadent, spicy, and satisfying. Imagine a quesadilla stuffed with savory meat and spicy toppings. This recipe allows you to impress your guests with a taco they probably haven’t made for themselves before. It’s as easy as grilling meat and making toppings.

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A taco vampiro is a quesadilla with cheese and serrano peppers wrapped around carne asada with pico de gallo, chipotle mayo, and tomatillo avocado salsa. Why is it called a vampiro taco? Because it has a bite! If you like spice, this is the perfect taco for you. They may seem a little fussy to make, but most items can be prepared ahead of time and then put together after you cook the carne asada. 

I love to eat these tacos with Mexican rice and homemade refried beans. 

Ingredient List

Carne Asada

Flap Meat Steak: flap meat is traditionally used to make carne asada. It is well-marbled to withstand the high heat of cooking. If you can’t find flap meat, you can substitute skirt steak. 

Lime Juice and Zest: the acidity of lime juice helps to break down the meat when marinating. Other carne asada recipes sometimes include orange juice, but I prefer lime for its bold flavor. The lime zest imparts a burst of citrus flavor that helps brighten the flavor of the fatty meat. 

Soy Sauce: soy sauce adds a nice color to the meat when cooked. Salt is also used in the recipe. You can use a soy sauce alternative or omit it if you don’t consume soy products. 

Garlic: chopped garlic adds a bite and delicious flavor to the meat. I use fermented garlic because I have it on hand. You can use raw garlic or garlic powder if you prefer. Substitute 2 teaspoons of garlic powder in the marinade.

White Onion: White onion is traditionally used in Mexican cooking. I use it in the ingredients for the sauces and salsas as well. You can substitute yellow or red onion as well. 

Chipotle in Adobo Sauce: you can easily find this in the grocery store. You only use about 1 or 2 for the chipotle mayo and you can freeze the rest for another recipe. 

Quesadillas

Tortillas: I prefer the flavor of flour tortillas to corn tortillas, but you can use whichever you prefer. You’ll get bonus points if you make homemade tortillas. I haven’t done that yet, but I plan to try soon.  

Oaxaca cheese: Oaxaca cheese is a Mexican melting cheese. Its flavor is mild like a cheese stick. Since we’re using it for the quesadilla to stick together you want a cheese that easily melts. If you can’t find Oaxaca, you can substitute Monterey Jack cheese. 

Serrano Peppers: Serrano peppers add heat to the dish. You can substitute jalapenos or a spicer pepper as well. Just be careful to warn guests of the heat level.

Sauces and Salsas

Chipotle mayo is easy and delicious. Blend 1 cup mayo, 1-2 chipotle peppers, and 2 tablespoons of lime juice in a food processor until smooth. 

Fermented pico de gallo and tomatillo avocado salsa add flavor and texture. If you don’t have the time to ferment your pico de gallo, you can just make it fresh and use it.

How to Make Vampiro Tacos

Preparation

1. Flap meat comes in long strips. Cut the strips into 3-inch-long chunks. If the meat is thick, cut it horizontally to make it thinner. The thickest it should be is about ½ inch.
2. Place in a sealable bag or container with a lid
3. In a bowl, mix salt, pepper, avocado oil, lime zest and juice, soy sauce, minced garlic and onion together. 
4. Pour marinade over the meat and use either your hands or a spoon to make sure that the marinade is covering all of the meat.
5. Seal the container and put it in the refrigerator to marinate overnight. 

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Cooking the Carne Asada

1. Remove marinated meat from the refrigerator 30 minutes before cooking. 
2. Preheat cast iron skillet over medium heat for 15-20 minutes before using.
3. Once the skillet is hot, add 2 tablespoons avocado oil.
4. Add strips of flap meat, making sure not to crowd the pan so that the meat chars instead of steams.
5. Cook for five minutes on one side.
6. Flip the meat over and cook for three minutes on the other side for medium-rare steak.
7. Put on a plate or cutting board
8. Allow the meat to rest for at least five minutes before cutting 
9. Cut the meat against the grain into strips then go back through and cut the meat with the grain into bite-sized chunks.
10. Season with a sprinkle of salt and serve 

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Making the Quesadillas

1. While the meat is resting, make the quesadillas.
2. Use a paper towel to wipe out any excess oil from the pan. Alternatively, you can put a tortilla down to soak up some of the meat juice and oil then flip it over so that it isn’t as greasy on the outside. 
3. Place as many tortillas as will fit in your pan, sprinkle sliced serrano peppers and green onion, then sprinkle the oaxaca cheese. 
4. Add the second tortilla on top and allow to cook for about three minutes or until the cheese is melted and the tortilla is a little crisp. 
5. Flip and cook for about a minute on the other side.

Assembling the Vampiro Tacos

1. Place the quesadillas on a plate
2. Add the chipotle mayo onto the tortilla
3. Add carne asada
4. Add the tomatillo avocado salsa 
5. Add pico de gallo and enjoy!

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