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Vampire Tacos - a guest recipe from Jason Wyrick
I first saw these tacos at a taco truck parked in a dirt lot in Tucson,
and instantly had to find out what they were. It turned out that this
particular taco truck didn’t have anything vegan, but I got to watch
them make their tacos vampiros and see how the corn tortilla edges
folded up on the grill. This is supposedly the origin of the name,
because the edges look like bat wings. It’s sort of a cross between a
tostada and a taco. Traditionally, they are made with carne asada
(thin-sliced beef), but I make mine with charred beans.
Makes 8 Tacos
Heat Level: 5
The Filling (choose either the beans or seitan strips)
2 cups cooked, rinsed pinto beans or 2 cups seitan strips
1 tablespoon olive oil
1/2 teaspoon salt
1 1/2 cups your favorite white melting vegan cheese
2 serrano chiles, sliced very thin
8 (5 to 6-inch) corn tortillas
Minced white onion
Your favorite tomato salsa
Guacamole or chopped avocado
Light your grill. Toss the beans or seitan strips with the oil and salt
and transfer to a well-oiled grill pan. Place the grill pan on the
grill and slowly stir while they grill until blackened. This should
only take a few minutes. Remove from the grill and set aside.
Place the tortillas on the grill. When the edges start to curl from the
heat, sprinkle the cheese on the tortillas, leaving a rim around the
edge. When the tortillas are hard and crunchy, remove them from the
grill. Top the tortillas with the beans or seitan strips, followed by
the onion, cilantro, salsa, and guacamole.
Make In The Oven:
Dress your beans or seitan the same way, but place them in a baking
dish and leave them uncovered. Roast them at 400°F for 15 minutes,
opening the oven to stir them every 5 minutes. While they are baking,
place your tortillas in the oven on the lower rack. When they begin to
curl, slide the lower rack out, dress them with the cheese, and return
them to the oven. Once the cheese melts, remove them from the oven and
set them aside. Dress them just as you would above.
From Vegan Tacos by Jason Wyrick. ©2014 Jason Wyrick. Used by permission from Vegan Heritage Press.
2013, 2014, Vegan Street