Sunday, January 26, 2014

52 Recipes: Carne Asada Taco Vampiro [Week #4]

My lovely friend Brooke gave me this cookbook for Christmas because clearly, she knows the key to my heart. Tacos are my absolute favorite cuisine, and the first recipe I attempted from this cookbook did NOT disappoint.

It was definitely time-consuming (more than I would normally spend on a weeknight dinner) but completely worth it in the end. I can't believe I've never thought to make mini quesadillas to use as taco shells before, but OMG. So flipping good. Life = changed.

Carne Asada Taco Vampiro
Adapted from: Amor y Tacos
Serves 2

1/2 pound flank or skirt steak
8 corn tortillas
2 Tbsp. olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
4 garlic cloves, minced
1 tsp. soy sauce
4 oz. grated monterey jack cheese
2-3 serrano chiles, thinly sliced
2-3 green onions, thinly sliced

Chipotle salsa:
1/2 cup mayo
2 Tbsp. finely chopped chipotles in adobo sauce
1 tsp. fresh-squeezed lime juice, to taste

Other toppings:
Guacamole (homemade is always better!)
Pico de gallo
Cotija cheese

For the tacos:
Combine the olive oil, salt, pepper, garlic, and soy sauce to create a marinade. Slice the steak into thin strips and toss well with the marinade (I like to do this in a ziplock bag). Refrigerate and let marinate for several hours, or overnight (ours marinated for about 4 hours). Heat a nonstick frying pan to medium-high; once hot, add the steak to the pan and let cook, undisturbed, for a few minutes, then flip and let cook for a few minutes more (until it is done to your liking - I usually just let it cook for 2-4 minutes total since we both like our steak pretty rare). Set aside and keep it warm under aluminum foil. Alternatively, you could have a helper cook the steak for you while you assemble the mini quesadillas.

Heat an ungreased griddle (or a very large frying pan) to medium-high heat. Lay out your tortillas and sprinkle with cheese, chiles, and green onions. Cover each one with another tortilla. Cook on both sides until the cheese is fully melted. If the tortillas are browning too quickly, turn the heat down a smidge.

For the chipotle salsa:
Combine all ingredients together in a small bowl. Should keep for about a week in the fridge.

To assemble the tacos:
Layer the guacamole first, then the steak, pico, chipotle salsa, and finally a sprinkling of cotija cheese on top. Eat and prepare to have your life changed like mine. :-)

*Photographer's note: These photos are quite obviously terrible, but I'm not such a committed food blogger that I'm going to make a dinner that goes to waste at 10AM on a Saturday just to have good lighting for the photos. I'd much rather take mediocre photos at 7PM and then eat the delicious food I just cooked before it gets cold! :-)

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