This incredible staple recipe will take your tastebuds traveling to a Tijuana taquería… and save mealtime as well! We love the simplicity behind this dish and you won’t believe the amazing, savory flavors! Seriously, this recipe will sneak our midnight Tijuana taco run (and a little piece of Mexico) right into your home and kitchen – Vampiros are the way to our hearts at #CasaMarcela!
Grilled Steak and Cheese Tostadas – Vampiros de Carne Asada
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil, plus more for grilling
- 1 tablespoon salt
- 1 tablespoon freshly ground black pepper
- 1 orange, juiced
- 1 teaspoon dried oregano, crumbled
- 1 tablespoon thyme, chopped
- 1 1/4 cup shredded Oaxaca cheese, or any other white melting cheese
- 6 corn tortillas
- 1/2 cup sliced radishes
- 1/4 cup chopped cilantro
- 1/4 cup finely chopped onion
- 1 avocado, sliced
- Lime wedges, for serving
Place meat in a glass baking dish. Drizzle with olive oil and season with salt and pepper. Add orange juice, oregano, and thyme and let marinate for 20 minutes.Preheat a grill pan over medium high heat and brush with oil. Grill meat until cooked through, about 3 minutes per side.
Transfer meat to cutting board and chop into 1/2-inch pieces. Keep warm.Using the same heated grill pan, grill tortillas, turning constantly, until crisp, about 6 minutes. Divide cheese, equally among tortillas. Grill until cheese is melted.Top each vampiro with 1/4 cup chopped meat, radishes, cilantro, onion, and avocado slices. Sprinkle with lime juice and eat immediately.