Description
Carne Asada Vampiro Tacos are a flavorful Mexican street food favorite featuring perfectly caramelized sirloin steak on crispy, cheese-covered corn tortillas, topped with fresh and zesty salsa verde, creamy guacamole, and garnishes of cilantro and diced onions. This recipe combines roasting, sautéing, and pan-toasting techniques to create a satisfying and vibrant taco experience in just 40 minutes.
Ingredients
For the Salsa Verde
- 1 pound tomatillos, husked and rinsed (about 10 medium-large tomatillos)
- 3 jalapeño peppers, stemmed and seeded
- ½ medium white onion
- 2 cloves garlic
- ½ cup cilantro, stems and leaves
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more as needed
For the Guacamole
- 2 large ripe avocados
- 1 Roma tomato, diced (optional)
- 1 jalapeño pepper, stemmed and diced
- ¼ cup chopped cilantro
- ¼ small white onion, finely diced
- 1 tablespoon lime juice, plus more to taste (about ½ lime)
- ½ teaspoon kosher salt, plus more to taste
For the Steak
- 1 ½ – 2 pounds sirloin steak, cut into small chunks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
For the Tacos
- 8 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Chopped cilantro, for topping
- Diced white onion, for topping
Instructions
- Make the salsa verde: Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred. Transfer the roasted vegetables along with the onion, cilantro, lime juice, and salt to a blender and blend until smooth. Set aside.
- Make the guacamole: Cut the avocados in half and remove the pits. Scoop the avocado flesh into a medium bowl and mash to your desired consistency. Stir in chopped cilantro, diced tomato, diced onion, jalapeño, lime juice, and salt. Adjust seasoning to taste. Set aside.
- Prepare the carne asada: In a medium bowl, combine the chopped sirloin steak with olive oil, soy sauce, kosher salt, garlic powder, onion powder, black pepper, smoked paprika, ground cumin, and chili powder. Toss until well coated.
- Sauté the steak: Heat a large skillet over medium-high heat. Cook the steak chunks in the skillet until the juices evaporate and the meat caramelizes, about 8-10 minutes. Transfer the cooked steak to a separate bowl and set aside.
- Assemble the vampiro tacos: In the same skillet, heat 2-3 corn tortillas at a time over medium heat. Flip every 1-2 minutes for about 10 minutes total until the tortillas become crispy and browned, resembling tostadas. Sprinkle about ¼ cup shredded cheese on each tortilla and let it melt for about one minute.
- Add the toppings and serve: On each crispy, cheese-covered tortilla, layer carne asada, salsa verde, guacamole, chopped cilantro, and diced white onion. Serve immediately for best texture and flavor.
Notes
- For extra smoky flavor, consider grilling the steak instead of sautéing.
- If you prefer milder salsa, reduce the amount of jalapeños or omit the seeds.
- To keep tortillas crispy, assemble tacos just before serving.
- Use fresh lime juice for best flavor in the salsa and guacamole.
- If Oaxaca cheese isn’t available, Monterey Jack is a great substitute.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Mexican
