Vampiros de Asada

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This is a form of taco with carne asada in which the tortilla is grilled with some cheese before being topped with the meat, salsa, etc.  This version is based on a recipe in Eseban Castillo’s cookbook Chicano Eats.  This will serve at least 4 people.

For the Marinated Steak

½ cup fresh lime juice

¼ cup fresh orange juice

1 Tbs. Worcestershire Sauce

½ Tbs. vegetable oil

¼ cup chopped cilantro

2 green onions, sliced

2 cloves garlic, sliced

3 Tbs. Esteban’s Steak Seasoning , divided

1-1/2 lbs. flank steak

For serving

3 corn torillas per person

3 Tbs. grated Oaxaca or mozzarella cheese per person

Shredded cabbage

Shredded onion

Sliced radishes

Avocado Salsa

About 2 hours before grilling, put in a gallon ziplock baggie the marinade ingredients, including 1 Tbs. of the steak seasoning.  Add the steak and then seal the bag expelling any air.  Refrigerate for 2 hours, flipping the bag a few times.

Remove the steak from the bag and pat dry.  Sprinkle 1 Tbs. of the steak seasoning on each side.  Grill the steak to medium.  Then allow it to rest for 10 minutes in a warming oven before slicing.

Grill the tortillas over medium heat, about 2-3 minutes on a side.  When the first side has blistered and turned brown on the edges, flip it over and put 3 Tbs. of cheese on it while grilling the other side for 2-3 minutes.  The tortillas should be slightly crispy, but not as much as a tostada.

Top each tortilla with some sliced meat, some avocado salsa, and some of the vegetables.  Serve immediately.


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