Ingredients
Steak and Marinade
- 1 lb skirt steak
- 2 poblano peppers, stemmed
- 1 cup cilantro, chopped
- 4 cloves garlic
- 1/4 cup freshly squeezed orange juice
- 4 Tbsp lime juice
- 1/4 white onion, cubed
- 1 cup soy sauce
- 1 Tbsp garlic powder
- 1 Tbsp cumin
- 1/2 Tbsp black pepper
- 1/2 Tbsp salt
Tacos Assembly
- 8 corn tortillas
- 2 cups Monterey Jack cheese, shredded
- 1/2 cup red onion, diced
- 2 Tbsp cilantro, chopped
- Guacamole, for serving
Instructions
- Prepare the Marinade: In a food processor or blender, combine the poblano peppers, cilantro, garlic cloves, orange juice, lime juice, white onion, soy sauce, garlic powder, cumin, black pepper, and salt. Blend until the mixture is smooth and well combined.
- Marinate the Steak: Pour the marinade into a food-safe zip-top bag. Add the skirt steak, seal the bag, and massage to evenly coat the meat. Refrigerate and marinate for 12-24 hours to allow the flavors to penetrate.
- Preheat the Grill: About 10-15 minutes before cooking, remove the steak from the fridge to come to room temperature. Heat your grill to high heat, around 400°F (204°C). Discard any remaining marinade.
- Grill the Steak: Place the steak on the hot grill and cook for approximately 4 minutes on each side, or until the internal temperature reaches 125°F (52°C) for medium-rare. Remove the steak and let it rest for 5 minutes to retain juices.
- Slice the Steak: Slice the rested steak thinly against the grain, then cut into bite-sized cubes suitable for taco filling.
- Prepare the Cheese Tortillas: Heat a skillet over medium-high heat. Sprinkle a handful of shredded Monterey Jack cheese evenly on the skillet forming a circle about the size of a tortilla. Place a corn tortilla on top of the cheese. Once the cheese has melted and bonded with the tortilla, use a spatula to carefully flip the assembly and continue cooking until the tortilla becomes crisp. Repeat for all tortillas.
- Assemble the Tacos: With the cheese side facing up, add a portion of the grilled steak onto each tortilla. Top with diced red onion, chopped cilantro, and a small spoonful of guacamole or other preferred toppings. Serve immediately and enjoy your Vampiro Tacos!
Notes
- For best flavor, marinate the steak overnight, but a minimum of 12 hours is sufficient.
- Use fresh poblano peppers for an authentic smoky flavor; roasting them beforehand can enhance this if preferred.
- You can substitute skirt steak with flank or hanger steak if unavailable.
- Monitor steak temperature closely with a meat thermometer to avoid overcooking.
- Feel free to customize tacos with additional toppings like salsa, jalapeños, or crema.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Mexican
