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Mexican Beef Vampiros | Crispy Street Food Hit
(0)
25 min
Quick
Gurkerl Küche
Knusprig geröstete Tortillas, geschmolzener Käse, würzig gebratenes Rindfleisch und frische Pico de Gallo: Mexikanische Vampiros sind der ultimative Streetfood-Klassiker aus Sinaloa – knusprig aus dem Backrohr und voller Geschmack!
Preparation method
Preparation & marinating
For the marinade, mix 1 tbsp olive oil with finely chopped garlic, 1/2 tsp cumin, a little salt and pepper, and the juice of half a lime. Pat the beef fillet dry, cut into thin strips, mix with the marinade, and let sit for 10 minutes.
For the fresh pico de gallo, deseed the tomatoes and dice finely. Finely chop the red onion and jalapeño. Roughly chop the coriander. Mix everything in a bowl with the juice of half a lime and a little salt.
Rinse and drain the black beans and warm briefly in a small pot with 1/2 tsp cumin. Lightly mash with a fork. Halve the avocado, remove the stone, and cut into thin slices.
Chef's tip
Keep a close eye on the tortillas in the oven: they should turn golden brown and wavy like bat wings, but not burn.
For an extra smoky touch, the beef can also be seasoned with a pinch of smoked paprika.
35 min
Quick
