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Vampiro tacos, also known as volcanes or tacos vampiros, are made with crispy corn tortillas layered with melted cheese and toppings like carne asada, salsa verde, and guacamole. They’re like a cross between a street taco, tostada, and quesadilla!
A Note from Isabel
I’ve been making versions of vampiro tacos (aka volcanes) for years without knowing they had a name. The base is made from a corn tortilla that’s crisped up in a dry skillet or comal so that it’s almost as crunchy as a tostada, then topped with shredded cheese and cooked until it’s melted. I just thought I was doing my own thing. It wasn’t until I started digging into tacos vampiros that I realized this is a whole category of street food that’s been beloved in Mexico for a long time.
Now that I know what to call them, I can’t stop making them. This version has everything: seasoned carne asada that’s sautéed until it gets a good caramelized crust, homemade salsa verde, and fresh guacamole. Once you try the cheese-crisped tortilla, you’ll wonder why you ever ate tacos any other way.
What Are Vampiro Tacos?
A vampiro taco is what happens when a taco, a tostada, and a quesadilla all end up in the same place. The base is a corn tortilla that gets crisped on a comal or skillet until it’s fully crunchy, with a layer of melted cheese fused right onto it. From there it gets loaded up with any toppings you want. This version has carne asada, guacamole, salsa verde, onion, and cilantro.
They originated in the state of Sinaloa and are a staple at taquerias throughout Mexico. Depending on where you are in Mexico, you might also hear them called volcanes or lorenzas. They’re the same thing, just have a different name.
As for why they’re called “vampiros,” nobody seems to know for sure. The most common theory is that the corn tortilla curls up on the edges when it crisps, resembling a bat wing. Others say a vampiro drains your hunger the way a vampire drains blood. Either way, the name stuck.
Ingredients You’ll Need
| Ingredient | Notes |
|---|---|
| Salsa verde | Made from broiled tomatillos, jalapeños, and garlic. The char adds a smoky depth you don’t often get from store-bought, but if you want to save some time, your favorite jarred salsa verde works. |
| Guacamole | Creamy, fresh, and made from scratch with avocado, jalapeño, onion, cilantro, and lime. |
| Carne asada | Sirloin cut into chunks gets great caramelized edges when sautéed hot. I season it with soy sauce, salt, pepper, garlic powder, onion powder, smoked paprika, cumin, and chili powder. |
| Corn tortillas | I recommended using sturdy, high-quality corn tortillas so they crisp up nicely and don’t peel or fall apart. You could even make your own using my corn tortilla recipe, then crisp them up on a comal or dry skillet. |
| Shredded cheese | For a creamy and velvety flavor, use a Mexican melting cheese like Oaxaca or Chihuahua cheese. You can also use Monterey Jack or your favorite Mexican blend. |
| Toppings | Chopped cilantro and onions for the finishing touch, just like the best street tacos. |
How to Make Vampiro Tacos
Cook the carne asada. Toss the chopped sirloin with olive oil, soy sauce, and seasonings until well coated. Sauté in a large skillet over medium-high heat, stirring occasionally, until the juices evaporate and the steak starts to caramelize, about 8-10 minutes. Transfer to a bowl and set aside.
Crisp the tortillas. In the same skillet over medium heat, toast 2-3 corn tortillas at a time, flipping every couple of minutes, until they’re crispy and lightly golden on both sides, about 10 minutes total. Cooking them in the same pan as the carne asada adds extra flavor.
Melt the cheese. Sprinkle about ¼ cup of shredded Oaxaca or Monterey Jack cheese onto each tortilla and let it melt for about a minute until gooey and slightly golden at the edges.
Assemble and serve. Top each tortilla with carne asada, a generous spoonful of salsa verde, a dollop of guacamole, and a handful of diced onion and cilantro. Serve immediately.
Recipe Tips
- Toast the tortillas in the same pan. After cooking the carne asada, use the same skillet for the tortillas. The leftover fat and browned bits add a ton of flavor as they crisp up.
- Go low and slow on the tortillas. The trick to a good vampiro is patience. Medium heat and enough time to get the tortilla fully crunchy all the way through, not just on the surface. Rushing it on high heat will burn the outside before the inside crisps up.
- Make a cheesy crust. For an extra crispy, lacey cheese crust, you can add the shredded cheese to the skillet first and place the tortilla on top. Once the cheese sets and starts to brown, flip it so the cheese side faces up. This is how a lot of taquerias do it.
- Make them on the grill. Grill the carne asada as usual, then crisp the tortillas directly on the grates or a flat top, flipping every few minutes. Add the cheese and let it melt before loading them up.
Frequently Asked Questions
- What is a vampiro taco? A vampiro is a crispy corn tortilla with melted cheese on top, loaded with carne asada and toppings like salsa verde, guacamole, onion, and cilantro. Think of it as a cross between a taco, a tostada, and a quesadilla.
- What’s the difference between a vampiro and a tostada? Tostadas are made with pre-fried or pre-baked crispy tortillas. Vampiros are crisped fresh on a comal or skillet and always have a layer of melted cheese. That’s what sets them apart.
- What’s the best cheese for vampiro tacos? Oaxaca is the most traditional choice and melts beautifully. Monterey Jack or Chihuahua cheese work great too. Just make sure to shred it fresh. Pre-shredded cheese doesn’t always melt as well.
- Can I use a different protein? Definitely. Carne asada is my go-to, but vampiros work great with chicken tinga, barbacoa, carnitas, ground beef, chorizo, refried beans, or nopales.
Serving Suggestions
Vampiro tacos are filling enough to stand on their own, but they pair really well with esquites, Mexican rice, or refried beans. They also make a great appetizer or snack if you’re feeding a crowd.
Storing and Reheating
Store the components separately for the best results. The crisped tortillas don’t keep well, so skip storing those. Just toast fresh ones when you’re ready to eat.
- Carne asada: Store in an airtight container in the fridge for up to 4 days.
- Salsa verde: Store in an airtight container in the fridge for up to 1 week.
- Guacamole: Spritz it with a little lime juice, press plastic wrap directly against the surface, and refrigerate for up to 3 days.
More Tacos to Try
Carne Asada Vampiro Tacos
Ingredients
For the salsa verde
- 1 pound tomatillos, husked and rinsed (about 10 med-large tomatillos)
- 3 jalapeño peppers, stemmed and seeded
- ½ medium white onion
- 2 cloves garlic
- ½ cup cilantro, stems and leaves
- 1 tablespoon lime juice (about ½ lime)
- 1 teaspoon kosher salt, plus more as needed
For the guacamole
- 2 large ripe avocados
- 1 Roma tomato, diced (optional)
- 1 jalapeño pepper, stemmed and diced
- ¼ cup chopped cilantro
- ¼ small white onion, finely diced
- 1 tablespoon lime juice, plus more to taste (about ½ lime)
- ½ teaspoon kosher salt, plus more to taste
For the steak
- 1 ½ – 2 pounds sirloin steak, cut into small chunks
- 1 tablespoon olive oil
- 1 tablespoon soy sauce
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
For the tacos
- 8 corn tortillas
- 2 cups shredded Oaxaca or Monterey Jack cheese
- Chopped cilantro, for topping
- Diced white onion, for topping
Instructions
- Make the salsa verde. Add the tomatillos, jalapeños, and garlic to a large baking sheet. Roast directly under the broiler for 10 minutes, flipping halfway through, until the tomatillos and peppers are charred. Add the roasted vegetables along with onion, cilantro, lime juice, and salt to a large blender and blend until smooth. Set aside.
- Make the guacamole. Cut the avocados in half and remove the pit with a sharp knife. Scoop out the fruit using a spoon and transfer it into a medium mixing bowl. Mash the avocados until it reaches your desired consistency. Stir in the chopped cilantro, tomato, onion, lime juice, jalapeño, and salt. Taste and adjust the seasoning as needed, then set aside.
- Make the carne asada. In a medium bowl, combine chopped sirloin steak with olive oil, soy sauce, and seasonings until well coated.
- Sauté steak in a large skillet over medium-high heat until all the juices have evaporated and the steak begins to caramelize, about 8-0 minutes. Transfer to a separate bowl and set aside.
- Assemble and serve the vampiro tacos. In the same skillet used for the carne asada, heat 2-3 corn tortillas at a time over medium heat, flipping every 1-2 minutes for 10 minutes until the tortillas are crispy and browned, almost like a tostada. Sprinkle ¼ cup of shredded cheese on each tortilla and allow it to melt for about a minute.
- Add carne asada, salsa verde, guacamole, cilantro, and onion on top of the crispy cheese tortilla and serve immediately.
Notes
- Crisping the tortillas. Toasting the tortillas in the same skillet as the carne asada adds extra flavor, but you can also use a separate skillet, a comal, an open flame on a gas stove, or a grill. The trick is to slowly crisp the tortilla until it’s extra crunchy.
- Other filling ideas. Tacos vampiros usually feature a hearty topping like carne asada, but you can use whatever you prefer or have on hand, like chicken, chorizo, beans, or nopales.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
