Vampiros
Vampiros
Ingredients
For the Steak Marinade
- 2 pounds hanger steak
- 1/4 cup Modelo beer
- 1 orange, juiced
- 1 lime, juiced
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 2 teaspoons Salsa Búfalo
- 1 handful cilantro
For the Refried Beans
- 1 small can pinto beans, strained
- 3 garlic cloves
- 2 chile de árbol
- 1 teaspoon onion powder
- 1 tablespoon oil
- as needed salt
- as needed black pepper
- as needed water
For Assembly and Toppings
- 8 corn tortillas
- 1 1/2 cups spicy Mexican blend cheese, shredded (or Monterey Jack)
- 2 avocados
- 1/4 cup red onion, diced
- 2 tablespoons cilantro, chopped
- 1 roma tomato, diced
- as needed salt
- as needed black pepper
- 6 tomatillos, husked and rinsed
- 3 dried chiles, (such as guajillo or ancho)
- 2 garlic cloves
- 1 lime, juiced
- as needed curtido, (pickled cabbage slaw)
- as needed lime wedges, for serving
Instructions
- 1
Place the hanger steak in a large bowl. Add the Modelo beer, juice from 1 orange, juice from 1 lime, soy sauce, garlic powder, cumin, onion powder, smoked paprika, salt, Salsa Búfalo, and a handful of cilantro to the bowl with the steak. Mix everything well to ensure the steak is fully coated. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour.
⏱️ 5 min
- 2
While the steak is marinating, prepare the refried beans. Heat 1 tablespoon of oil in a small pot over medium heat. Add the 3-4 garlic cloves and fry until fragrant, about 1 minute. Add the 2 chile de árbol and fry for another 30 seconds.
⏱️ 3 min
- 3
Add the strained pinto beans and 1 teaspoon of onion powder to the pot. Let the beans simmer for a few minutes, stirring occasionally. Add water, salt, and black pepper to taste. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min
- 4
Remove the pot from heat and use a potato masher to smash the beans to your desired consistency. Adjust seasoning with additional salt and pepper if needed. Set aside.
⏱️ 2 min
- 5
Prepare the guacamole: Halve the avocados, scoop out the flesh into a bowl. Add the diced red onion, chopped cilantro, and diced roma tomato. Season with salt and black pepper. Mash everything together to your desired consistency. Set aside.
⏱️ 7 min
- 6
Prepare the salsa roja: Grill the tomatillos until they are charred and softened. Rehydrate the dried chiles by simmering them in a small pot of water for 10-15 minutes until soft. Drain the chiles. Blend the grilled tomatillos, rehydrated chiles, 1/4 cup diced red onion, 2 garlic cloves, lime juice, and 2 tablespoons cilantro until smooth. Season with salt to taste. Set aside.
⏱️ 15 min
- 7
Preheat your grill or a large skillet over medium-high heat. Once hot, remove the marinated steak from the bowl and place it on the grill or skillet. Cook for 3-4 minutes per side, or until both sides have a nice sear and the center reaches your desired doneness (medium-rare is recommended for this cut).
⏱️ 8 min
- 8
Remove the cooked steak from the heat and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing. This helps the juices redistribute, ensuring a tender steak.
⏱️ 10 min
- 9
While the steak is resting, place the corn tortillas onto the hot grill or skillet. Ensure they are dry, as you want them to toast and become slightly crispy. Cook until one side is hard and lightly browned.
⏱️ 4 min
- 10
Flip the toasted tortillas. Immediately top each tortilla with a generous amount of shredded spicy Mexican blend cheese (or Monterey Jack). Allow the cheese to melt completely, creating a cheesy, crispy base for your vampiros.
⏱️ 3 min
- 11
Slice the rested steak into small, bite-sized cubes.
⏱️ 3 min
- 12
To assemble your vampiros, spread a layer of refried beans onto each cheesy tortilla. Top with the sliced steak, a dollop of salsa roja, a spoonful of guacamole, and some curtido. Garnish with lime wedges and enjoy immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Vampiros
For the Steak Marinade
- 2 pounds hanger steak
- 1/4 cup Modelo beer
- 1 orange, juiced
- 1 lime, juiced
- 1/2 tablespoon soy sauce
- 1 teaspoon garlic powder
- 1/4 teaspoon cumin
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1 1/2 teaspoons salt
- 2 teaspoons Salsa Búfalo
- 1 handful cilantro
For the Refried Beans
- 1 small can pinto beans, strained
- 3 garlic cloves
- 2 chile de árbol
- 1 teaspoon onion powder
- 1 tablespoon oil
- as needed salt
- as needed black pepper
- as needed water
For Assembly and Toppings
- 8 corn tortillas
- 1 1/2 cups spicy Mexican blend cheese, shredded (or Monterey Jack)
- 2 avocados
- 1/4 cup red onion, diced
- 2 tablespoons cilantro, chopped
- 1 roma tomato, diced
- as needed salt
- as needed black pepper
- 6 tomatillos, husked and rinsed
- 3 dried chiles, (such as guajillo or ancho)
- 2 garlic cloves
- 1 lime, juiced
- as needed curtido, (pickled cabbage slaw)
- as needed lime wedges, for serving
Instructions
- 1
Place the hanger steak in a large bowl. Add the Modelo beer, juice from 1 orange, juice from 1 lime, soy sauce, garlic powder, cumin, onion powder, smoked paprika, salt, Salsa Búfalo, and a handful of cilantro to the bowl with the steak. Mix everything well to ensure the steak is fully coated. Cover the bowl and let the steak marinate in the refrigerator for at least 1 hour.
⏱️ 5 min - 2
While the steak is marinating, prepare the refried beans. Heat 1 tablespoon of oil in a small pot over medium heat. Add the 3-4 garlic cloves and fry until fragrant, about 1 minute. Add the 2 chile de árbol and fry for another 30 seconds.
⏱️ 3 min - 3
Add the strained pinto beans and 1 teaspoon of onion powder to the pot. Let the beans simmer for a few minutes, stirring occasionally. Add water, salt, and black pepper to taste. Reduce heat to low and simmer for 10 minutes, allowing the flavors to meld.
⏱️ 15 min - 4
Remove the pot from heat and use a potato masher to smash the beans to your desired consistency. Adjust seasoning with additional salt and pepper if needed. Set aside.
⏱️ 2 min - 5
Prepare the guacamole: Halve the avocados, scoop out the flesh into a bowl. Add the diced red onion, chopped cilantro, and diced roma tomato. Season with salt and black pepper. Mash everything together to your desired consistency. Set aside.
⏱️ 7 min - 6
Prepare the salsa roja: Grill the tomatillos until they are charred and softened. Rehydrate the dried chiles by simmering them in a small pot of water for 10-15 minutes until soft. Drain the chiles. Blend the grilled tomatillos, rehydrated chiles, 1/4 cup diced red onion, 2 garlic cloves, lime juice, and 2 tablespoons cilantro until smooth. Season with salt to taste. Set aside.
⏱️ 15 min - 7
Preheat your grill or a large skillet over medium-high heat. Once hot, remove the marinated steak from the bowl and place it on the grill or skillet. Cook for 3-4 minutes per side, or until both sides have a nice sear and the center reaches your desired doneness (medium-rare is recommended for this cut).
⏱️ 8 min - 8
Remove the cooked steak from the heat and transfer it to a cutting board. Allow it to rest for 10 minutes before slicing. This helps the juices redistribute, ensuring a tender steak.
⏱️ 10 min - 9
While the steak is resting, place the corn tortillas onto the hot grill or skillet. Ensure they are dry, as you want them to toast and become slightly crispy. Cook until one side is hard and lightly browned.
⏱️ 4 min - 10
Flip the toasted tortillas. Immediately top each tortilla with a generous amount of shredded spicy Mexican blend cheese (or Monterey Jack). Allow the cheese to melt completely, creating a cheesy, crispy base for your vampiros.
⏱️ 3 min - 11
Slice the rested steak into small, bite-sized cubes.
⏱️ 3 min - 12
To assemble your vampiros, spread a layer of refried beans onto each cheesy tortilla. Top with the sliced steak, a dollop of salsa roja, a spoonful of guacamole, and some curtido. Garnish with lime wedges and enjoy immediately.
⏱️ 5 min