I was inspired to make these tacos when we went out to happy hour at Salvador Molly's and had their Vampire Fries which was curly fries slathered in a spicy mayo sauce that was truly addictive. After becoming quite addicted to the amazing sauce on top of the fries I decided to try and replicate it for home made steak tacos and I think I came pretty close! —Sarah Gilbert
flank steak or skirt steak
Vampire Slayer Sauce & Serving
cloves garlic, minced
chipotle peppers in adobo sauce, finely chopped
lime juice (fresh is best but bottled works as well)
package white corn tortillas (10-12 small)
shredded Monterey jack cheese
pico de gallo
cotija cheese or Queso Fresco
In This Recipe
In a small bowl whisk together marinade ingredients, add to a large gallon zip-lock bag. Pat dry steak, tenderize with a meat mallet and set inside the zip-lock bag, refrigerate overnight preferably or at least 1 hour.
Make the vampire sauce ahead of time. Add mayo, salt, garlic, chipotles and lime juice to a blender and puree until completely smooth. Taste and adjust seasoning as desired.
Place in a small container and refrigerate overnight.
Remove meat from marinade and preheat grill or stove top cast iron skillet on medium high heat.
Grill steak to desired doneness (we always cook ours medium rare). Allow to set on countertop at least 10 minutes before cutting into thin, 1/4 inch slices.
Heat a large saute pan on medium heat. Place one corn tortilla (or as many as you can fit) in the pan, sprinkle about 1/4 cup monteray jack cheese on top and place another corn tortilla on top, pressing down to melt the cheese. Flip over and cook only until the tortillas are soft and pliable. Set aside and repeat with remaining tortillas.
To assemble tacos, top corn tortillas with a spoonful of guacamole (if desired), two thin slices of steak, pico de gallo, Cotija cheese and a drizzle of Vampire Slayer sauce. Serve immediately.