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Nutrition Facts
Serving Size 265 g
(Approx. 4 Servings)
Amount Per Serving
Calories 740 Calories From Fat 420
% Daily Value*
Total Fat 46 g 71%
Saturated Fat 17 g 85%
Trans Fat 1.0 g
Cholesterol 150 mg 50%
Sodium 90 mg 41%
Total Carbohydrate 29 g 10%
Dietary Fiber 3 g 12%
Sugars 2 g
Protein 47 g
Vitamin A 2% • Iron 20%
Vitamin C 6% • Calcium 45%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
 
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
 
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Vampiro Tacos

Prep Time
45 minutes
Cook Time
12 minutes
Total Time
57 minutes
Serves
4  People

Ingredients

Recipe makes 4 Servings

6 medium cloves fresh garlic, finely minced (about 1 tablespoon)
1/2 small white onion, sliced very thinly (about 1/2 cup)
1 Tsp lime zest
1/2 Tsp ground cumin
1 Tsp Mexican oregano
1/4 cup(s) canola oil
1/4 cup(s) low salt soy sauce
1 Tbsp balsamic vinegar
1 1/4 Lb inside skirt steak
8 H-E-B Street Taco Corn Tortillas
2 cup(s) H-E-B Thick Shredded Cheese, Mexican style or your choice
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Instructions

1
Add garlic, onion, lime zest, cumin, oregano, olive oil, soy sauce, and balsamic vinegar to a resealable plastic bag.
2
Add skirt steak, seal and marinate for 30 to 60 minutes at room temperature.
3
Heat grill to medium-high. Grill meat on both sides to a nice sear with an internal temperature of 130°F. Set aside and rest for 5 to 10 minutes while preparing tortillas and toppings.
4
Preheat oven to 180°F. Place a large skillet over medium-high heat. Spray 2 tortillas lightly with oil and toast each side until golden brown and starting to get crispy.
5
With tortillas still in pan, add a layer of shredded cheese on top of each and allow to begin to melt. Using a spatula, stack one tortilla on top of the other, remove from hot pan and place in warm oven. Repeat until all tortillas have been used.
6
Slice cooked skirt steak very thinly across the grain then divide evenly between tortilla stacks.
7
If desired, add optional toppings such as guacamole, pico do gallo and Mexican crema. Serve immediately.
8
Chef's Note: Vampiro tacos should be soft enough to bend like a taco and crisp enough to crunch a little in a beautiful, sloppy mess when you bite into them.
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