Best 4 Vampire Tacos Recipe By Tasty Recipes

Are you looking for a spooky and delicious recipe to celebrate Halloween or satisfy your craving for something unique? Look no further than the "Vampire Tacos" recipe by Tasty! This wickedly delicious dish combines the classic flavors of tacos with a fun and spooky twist, making it perfect for a Halloween party or a fun night in. Get ready to sink your teeth into these bloody tacos that are sure to leave your taste buds craving more.

Here are our top 4 tried and tested recipes!

VAMPIRE TACOS RECIPE - (4.8/5)

Vampire Tacos Recipe - (4.8/5) image

Provided by marilyncardoza

Number Of Ingredients 22

Ingredients

MARINADE:
1 pound flank or skirt steak
1/2 cup soy sauce
4 cloves garlic, sliced
1/4 cup olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
1 package corn tortillas
3 cups shredded cheddar cheese
SAUCE:
2/3 cup mayonnaise
3 cloves garlic, finely minced
2 to 3 chipotle peppers, finely chopped
2 tablespoons lime juice
1/2 teaspoon salt
ASSEMBLE WITH:
1 cup guacamole
1 cup pico de gallo
1/2 cup cotija cheese or queso fresco
1 cup cilantro leaves, optional

Steps:

Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24 hours. Remove meat from marinade, discard marinade. Heat a grill, grill pan or large sauté pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain. To prepare the sauce, combine mayonnaise, chipotles, lime juice and salt. Stir to combine. Heat a sauté pan to medium heat. Place one corn tortilla in the pan, sprinkle about ¼ cup cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy. To assemble the tacos, top the corn tortillas with a spoonful of guacamole. Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired. Eat immediately.

VAMPIRE TACOS RECIPE BY TASTY

Vampire Tacos Recipe by Tasty image

Here's what you need: flank steak, soy sauce, garlic, olive oil, salt, black pepper, cumin, oregano, corn tortillas, shredded cheddar cheese, mayonnaise, garlic, chipotle peppers, lime juice, salt, guacamole, pico de gallo, queso fresco, fresh cilantro leaves

Provided by Dhruv Vohra

Categories Dinner

Yield 3 servings

Number Of Ingredients 19

Ingredients

1 lb flank steak
½ cup soy sauce
4 cloves garlic, sliced
¼ cup olive oil
1 teaspoon salt
½ teaspoon black pepper
1 teaspoon cumin
1 teaspoon oregano
4 packages corn tortillas
3 cups shredded cheddar cheese
⅔ cup mayonnaise
3 cloves garlic, finely minced
2 chipotle peppers, finely chopped
2 tablespoons lime juice
½ teaspoon salt
1 cup guacamole
1 cup pico de gallo
½ cup queso fresco, cotija cheese
1 cup fresh cilantro leaves, optional

Steps:

Combine steak and all marinade ingredients in a large plastic storage bag or bowl. Toss to coat. Marinade at least 1 hour or up to 24.
Remove meat from marinade, discard.
Heat a grill, grill pan or large saute pan to high heat. Cook to desired doneness. Allow the meat to rest at least 10 minutes before thinly slicing against the grain.
To prepare the sauce, combine mayo, chipotles, lime juice and salt. Stir to combine.
Heat a saute pan to medium heat.
Place one corn tortilla in the pan, sprinkle about ¼ cup (25 G) cheddar cheese on top. Cover with a second corn tortilla. Cook just until the cheese is melted, flipping once. The tortillas should be soft and pliable, not crispy.
To assemble the tacos, top the corn tortillas with a spoonful of guacamole.
Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.
Enjoy!

TASTY TACOS

Tasty Tacos image

A taco seasoning made from scratch with pantry staples deliciously jazzes up ground beef, turning Tuesday night into an all-out fiesta. Add your favorite toppings, and dinner is served! -Rebecca Levesque, St. George, New Brunswick

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 pound lean ground beef (90% lean)
1 medium onion, finely chopped
1 garlic clove, minced
1/2 cup water
1 tablespoon chili powder
1-1/2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon paprika
1/2 teaspoon pepper
1/4 teaspoon dried oregano
1/4 teaspoon crushed red pepper flakes
8 taco shells, warmed
Optional toppings: shredded lettuce, chopped tomatoes, sliced green onions and shredded cheddar cheese

Steps:

In a large skillet, cook the beef, onion and garlic over medium heat until meat is no longer pink; drain. Stir in the water and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5-10 minutes or until thickened., Spoon beef mixture into taco shells. Serve with toppings of your choice.

Nutrition Facts : Calories 306 calories, Fat 15g fat (5g saturated fat), Cholesterol 71mg cholesterol, Sodium 468mg sodium, Carbohydrate 19g carbohydrate (2g sugars, Fiber 3g fiber), Protein 24g protein. Diabetic Exchanges

TACOS EN VAPOR RECIPE BY TASTY

Tacos En Vapor Recipe by Tasty image

Here's what you need: white onion, chicharrónes, olive oil, chorizo, pinto bean, olive oil, water, guajillo chiles, arbol chile, white onion, garlic, small roma tomato, salt, boiled water, cabbage, carrots, white onion, oregano, white distilled vinegar, water, tortillas, white onion, olive oil, water, tomatilloes, jalapeñoes, garlic, white onion, salt, cilantro, boiled water

Provided by Jazmin Rodriguez

Yield 12 servings

Number Of Ingredients 31

Ingredients

½ cup white onion, diced
1 cup chicharrónes, cooked, cut into pieces
1 tablespoon olive oil
1 lb chorizo
2 cups pinto bean, cooked
1 tablespoon olive oil
3 cups water
4 guajillo chiles
arbol chile
¼ white onion, sliced
2 cloves garlic, minced
1 small roma tomato, diced
2 pinches salt
2 cups boiled water
½ cup cabbage, chopped
2 carrots, sliced into ½-inch(1.24 cm) rounds
white onion, sliced
1 pinch oregano
2 tablespoons white distilled vinegar
2 tablespoons water
20 tortillas
white onion, half, sliced
½ cup olive oil
1 cup water
6 tomatilloes
2 jalapeñoes
1 clove garlic, minced
¼ white onion, chopped
2 pinches salt
cilantro
½ cup boiled water

Steps:

In a medium saucepan, add the chorizo and sauté until cooked. Add olive oil and the two cups of pinto beans. Once boiling, mash the beans, cover, and set aside.
In a pot, add three cups of water. Cut ends off of guajillo chiles and de-seed. Add to the pot and cover till softened and water is boiling.
In a small pan, add arbol chiles and dry-pan fry until slightly brown. (Do not let burn). Add chiles to a blender, along with garlic, onion, salt, tomato, and the two cups of water from the pot.
Once the guajillo ingredients are well blended, grab another saucepan. Add in olive oil and onion, sauté for about two minutes. Incorporate the chicharron and also do the same.
After two minutes, add the sauce and cover until bubbles start to form, set aside.
Next, on a pancake griddle,, heat the tortillas four at a time until they form slight hard lines. Repeat the process until all 20 are warmed up.
Grab a wok-style fry pan and heat oil until bubbles form. Then, dip each tortilla in for two seconds on each side. Once the process is complete, you will need a round pan that can be covered.
Cover the round pan with plenty of parchment paper, and aluminum foil. Add a spoonful of filling to each tortilla and fold in half, organizing them into the pan.
Place the sliced onion inside and pour the leftover hot oil and cover immediately with more foil. Place a dish towel on top and set aside.
While the tacos are cooking in the vapor, in a saute pan, add the olive oil, cabbage, carrot, onion, vinegar, water, and oregano. Sauté until soft and set aside.
Next, fill a pot with the cup of water, slice each tomatillo in the middle with and slice the jalapeños completely in half, taking out the seeds and tops. Let boil until the tomatillos look soft, then add them into a blender with the rest of the green salsa ingredients. Blend well.
Plate the tacos, add repollo garnish, salsa, and enjoy!

Nutrition Facts : Calories 588 calories, Carbohydrate 51 grams, Fat 31 grams, Fiber 4 grams, Protein 22 grams, Sugar 4 grams

Tips:

Use fresh, high-quality ingredients: This will make a big difference in the flavor of your tacos.
Don't overcook the meat: The carne asada should be cooked until it is slightly pink in the center.
Use a good quality tortilla: Corn or flour tortillas will work, but make sure they are fresh and soft.
Load up on toppings: The more toppings, the better. Some popular options include salsa, guacamole, sour cream, cheese, and pico de gallo.
Serve immediately: Vampire tacos are best enjoyed fresh out of the kitchen.

Conclusion:

Vampire tacos are a unique and delicious twist on the classic taco. They are perfect for a party or a casual get-together. With a little bit of planning and preparation, you can easily make this recipe at home. So what are you waiting for? Give vampire tacos a try today!