Photograph of the finished Vampiros sinaloenses

Mexico · Bánh ngô giòn kẹp thịt Vampiros

Vampiros sinaloenses

40 min Hands-on time + 2 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Beef Beef 2.2 lb
  • Photograph of Tortilla Tortilla 24
  • Photograph of Oaxaca cheese Oaxaca cheese 1.3 lb
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Lime Lime 8
  • Photograph of Onion Onion 2
  • Photograph of Mexican dried chillies Mexican dried chillies 3.5 oz
  • Photograph of Coriander Coriander 4.2 oz
  • Photograph of Oil Oil ⅔ cup
  • Photograph of Salt Salt 0.8 oz

Method

  1. 1 Grill the corn tortillas on a griddle until they are firm and crispy, and no longer chewy.
  2. 2 The tortillas must be crispy and firm like rice crackers; that's what distinguishes vampiro from soft tacos.
  3. 3 Marinate the sliced beef with crushed garlic, lemon juice, and salt for 2 hours.
  4. 4 Grill the meat for 2 minutes on each side, then chop it finely on a cutting board.
  5. 5 Sprinkle Oaxaca cheese over the crispy tortillas and bake again for 90 seconds until the cheese melts.
  6. 6 Arrange the minced meat on top, drizzle with dried chili sauce, and sprinkle with onions and cilantro. Eat immediately while the pastry is still crispy.

With an appliance

  • Charcoal grill 40 min

    Space the charcoal grill 12 cm apart: grill the bread for 3 minutes until crispy, then grill the meat for 2 minutes on each side on the same grill.

Start cooking