Description
Grilled Steak Vampiro Tacos are a flavorful and smoky Mexican dish perfect for Halloween or any festive occasion. Juicy skirt steak marinated in a zesty blend of serranos, citrus, and spices is grilled to perfection, paired with a smoky chipotle salsa, crispy cheese tortillas, and topped with fresh garnishes for an unforgettable taco experience.
Ingredients
Steak
- 1 whole Skirt Steak or Flap Steak
Marinade
- 2-3 Whole Serranos, stemmed
- ½ bunch Chopped Cilantro
- 2 medium Limes, juiced
- 1 Navel Orange, juiced
- 4-5 Garlic Cloves
- ¼ White Onion, cubed
- 1 cup Soy Sauce
- 1 tbsp Garlic Powder
- 1 tbsp Ground Cumin
- ½ tbsp Black Pepper
- Canola Oil as needed
- Kosher Salt to taste
Chipotle Salsa
- 3-4 medium Tomatillos
- 4 Garlic Cloves
- 16 oz Chipotle in Adobo
- ¼ White Onion
- Sugar to taste
- Kosher Salt to taste
Tacos
- Corn Tortillas
- Shredded Jack Cheese
- Guacamole
- Sour Cream
- Diced Red Onions
- Chopped Cilantro
Instructions
- Prepare the Marinade: In a blender, combine serranos, white onion, garlic cloves, cilantro, lime juice, orange juice, and soy sauce. Blend until smooth. Transfer to a bowl or food-safe bag. Add cumin, garlic powder, black pepper, kosher salt, and canola oil. Mix well. Submerge the skirt steak in the marinade and refrigerate for at least 12 hours, preferably up to 36 hours, allowing flavors to deeply infuse.
- Preheat Grill and Char Veggies for Salsa: Preheat your grill to high heat around 400°F for direct grilling. Place a cast iron skillet on the grill until very hot. Add tomatillos, garlic cloves, and onion to the skillet, charring them for 2-3 minutes until slightly blackened. Remove from heat.
- Make Chipotle Salsa: Transfer charred tomatillos, garlic, and onion to the blender. Add 16 oz chipotle in adobo sauce. Blend until smooth. Season with kosher salt and sugar to taste. Keep the salsa warm and set aside until serving.
- Grill the Steak: Remove the marinated steak from the refrigerator and let it sit at room temperature for 15 minutes. Place the steak on the preheated grill and cook for about 4 minutes per side until the internal temperature reaches 125°F for medium-rare. Remove the steak and let it rest for 5 minutes to retain juices.
- Optional Extra Char: For additional charred flavor, place the sliced steak cubes back into a grill-safe skillet on the grill and cook for another 2-3 minutes until crispy. Remove and set aside.
- Prepare Cheese Crispy Tortillas: Preheat a skillet or plancha to medium-high heat (about 375°F). Place a handful of freshly grated Jack cheese on the skillet, shaping it roughly the size of a tortilla. Add as many cheese rounds as desired. Immediately place a corn tortilla over each cheese round. Carefully flip the tortilla and cheese together, cooking until the cheese crisps and the tortilla firms up, about 2 minutes. Remove carefully with a spatula.
- Assemble the Tacos: On each crispy cheese tortilla, pile a generous amount of grilled steak cubes. Top with diced red onions, chopped cilantro, a dollop of sour cream, guacamole, and a spoonful of chipotle salsa. Serve immediately and enjoy the smoky, spicy flavors!
Notes
- For best flavor, marinate the steak for a minimum of 12 hours and up to 36 hours.
- Use a cast iron skillet on the grill to achieve beautiful char on the salsa ingredients.
- Ensure the grill is hot to quickly sear the steak and lock in juices.
- Flipping the cheese tortilla carefully is key to keeping the cheese intact and forming a crispy shell.
- Adjust the heat of the chipotle salsa by adding more or fewer chipotles in adobo to suit your spice preference.
- Resting the steak after grilling helps retain its juices and enhances tenderness.
- Optional extra char step adds crunch and smokiness but can be skipped for quicker preparation.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
