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Vampire Tacos

Ingredients

  • 1 pound flank steak or skirt steak

For the marinade:

  • ½ cup soy sauce
  • ¼ cup olive oil
  • 4 cloves garlic sliced
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1 package corn tortillas
  • 3 cups shredded cheddar cheese
  • 1 teaspoon kosher salt
  • ½ teaspoon ground black pepper

For the sauce:

  • ⅔ cup mayo
  • 3 cloves garlic finely minced
  • 2-3 chipotle peppers finely chopped
  • 2 tablespoons lime juice
  • ½ teaspoon kosher salt

Extras:

  • 1 cup guacamole
  • 1 cup pico de gallo
  • ½ cup cotija cheese or queso fresco
  • 1 cup cilantro leaves optional

Instructions

  • Throw the steak and all the ingredients for the marinade into a large plastic food bag. Once all in, toss the bag to coat the meat.
  • Marinade between one and eight hours.
  • When ready, remove meat from marinade, discarding whatever's left over.
  • Heat up your grill or grill pan to a very high heat. Cook the steak as you desire (personally, I love it a bit rare...).
  • Allow the meat to cool for at least ten minutes before slicing it into thin strips.
  • Let's get going on the sauce! To do this, combine the chipotles, mayonnaise, lime juice and salt. Stir well.
  • Heat up a sauté pan to a medium heat.
  • Put one tortilla in the pan and sprinkle about a quarter cup of cheddar cheese on top. Place another tortilla on top, and cook until the cheese starts to melt, then flip over once. Make sure you only cook until the tortilla turns soft - not until crispy!
  • Time to assemble your taco! Apply as much guacamole as your heart desires to your tortilla.
  • 10. Add a few slices of steak, then add pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro.