Vampiros Tacos Recipe: How to Make Vampire Tacos

Vampiros tacos, also known as vampiros or “tacos vampiros” in Spanish, are cheesy, crispy antojitos that combine elements of tostadas and quesadillas. In Mexico, the vast family of foods known as antojitos (“little cravings”) refers to street snacks or appetizers. Antojitos are usually small, savory bites intended as precursors to the main event or a late-night bite after a few drinks. Tacos vampiros are a street food and taqueria favorite, typically served either open-faced (like a tostada) or folded, like a taco or quesadilla.

There are several filling options for these tacos: al pastor, barbacoa, carne asada, carnitas, chorizo, chicken, vegetables, beans, or even vegan protein crumbles. The non-negotiables are two corn tortillas and a heaping amount of cheese, which get super crispy when cooked on a comal or griddle. The Vampiro drink—an intoxicating mix of tequila, citrus juice, grenadine, tomato juice, and hot sauce—is a perfect accompaniment.

The ideal cheese for a vampire taco is melty, stretchy, and oozy. For the optimal “cheese pull,” try Monterey Jack, mozzarella, Chihuahua, or Oaxaca cheese. Here’s what else to know about making these street tacos at home:

1. 1. Use high-quality tortillas. The best tacos feature fresh tortillas made with masa. If you have time, make your own with this corn tortilla recipe. If not, purchase tortillas from the grocery store or your local taqueria.
2. 2. Be generous with the cheese. A good vampiros taco features cheese within the filling and between the two tortillas. Use melting cheese, like queso Oaxaca, for this purpose, but feel free to add even more, like queso fresco or cotija cheese, as a topping. Learn about Mexican cheese.
3. 3. Incorporate fruit. Acidic fruit additions, like orange juice, lime juice, or pomegranate arils, add a bright flavor to contrast the richness of the meat and cheese. You can incorporate fruit into a marinade for your filling, add it later as a garnish, or enjoy it in the form of a fruity salsa.
4. 4. Manage the heat. If you’re a heat-seeker, throw in some sliced jalapeños or serrano peppers. If not, feel free to omit the spice.
5. 5. Experiment with toppings. Take your tacos to the next level with a squeeze of fresh lime juice and a sprinkle of flaky sea salt. Or, serve them with a toppings bar of guacamole, raw white onion or pickled red onion, sour cream, Chef Gabriela Cámara’s tomatillo salsa verde cruda, pico de gallo, and chopped fresh cilantro.