Carne Asada Taco Vampiro
By OCinSite At-Large | August 29, 2010 6:06 PM
Deborah Schneider, Executive Chef and partner of SOL Cocina in Newport Beach, offers an eclectic twist on traditional Baja cuisine. Particularly antojitos (little bites) such as her favorite, Carne Asada Taco Vampiro. This recipe and other south-of-the-border gems can be found in Schneider’s cookbook “Amor y Tacos,” available for sale at Sol Cocina.
Taco Vampiro
1 pound well-marbled flap meat or skirt steak
24 fresh corn tortillas
Carne asada marinade
4 ounces grated Jack or Oaxaca cheese (about 2 cups)
4 serrano chiles (thinly sliced)
4 green onions (thinly sliced)
Guacomole
Pico de gallo
Chipotle salsa
Cilantro sprigs
1 cup of cotixa cheese
Cut the meat into 6 pieces and toss with the marinade. Refrigerate and marinade for several hours. Grill meat over a hot fire until it’s done to your liking; be sure to let one side char. Rest the meat and then cut into small dices. Keep warm.
Heat an ungreased heavy griddle. Lay out 6 tortillas and sprinkle the cheese on top. Scatter Serrano chiles and green onions over the Jack cheese. Then cover each with a second tortilla. Cook on both sides until the cheese is melted.
To assemble the tacos, put 1 tablespoon of guacamole on top of each quesadilla. Layer on 2 tablespoons of carne asada and top with a spoonful each of pico de gallo and chipotle salsa. Sprinkle over 1 teaspoon grated cotixa cheese and top with a couple of cilantro sprigs. Roll the taco around the filling and secure it with a toothpick. Eat over a plate so you don’t lose anything!
