Vampire Tacos

Ingredients

• Beef flank

  Steak, separable lean and fat, trimmed to 0" fat, all grades, raw

  454g

• Soy sauce

  Regular sodium, Shoyu

  8 tbsp or 128g

• Garlic

  Raw

  7 cloves, minced or 21g

• Olive oil

  Salad or cooking

  8 tbsp or 108g

• Salt

  Table

  1 tsp or 6g

• Pepper

  Spices, black

  1g

• Cumin

  Spices, cumin seed

  1 tsp, whole or 2g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Tortillas

  Ready-to-bake or -fry, flour

  6 tortilla, medium or 276g

• Cheddar cheese

  3 cup, shredded or 339g

• Light mayonnaise

  Salad dressing, light

  2 cup or 480g

• Jalapeno peppers

  Raw

  3 pepper or 42g

• Lime juice

  Raw

  2 tbsp or 30g

Directions

1. Combine steak, 4 cloves garlic, soy sauce, olive oil, 1 tsp salt, pepper, cumin and oregano in a large plastic storage bag or bowl.  Toss to coat.  Marinade at least 1 hour or up to 24.

2. Remove meat from marinade, discard.

3. 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. 

4. To prepare the sauce, combine mayo, chipotles, lime juice and salt.  Stir to combine.  

5. Heat a sauté pan to medium heat.  

6. 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.  

7. To assemble the tacos, top the corn tortillas with a spoonful of guacamole.  

8. Add few slices of steak, then top with pico de gallo, cotija cheese and some of the sauce. Garnish with cilantro if desired.