Every time Mr. T goes to California, he comes home begging me to recreate “vampire tacos”.
Apparently he thinks I’m some culinary genius or something.
You know who are culinary geniuses? Those dang kids on Masterchef Jr.
I’ve been binge watching the latest season and my jaw drops at least 10 times an episode.
These kids are seriously only eight years old, and they could kick my trash up and down the kitchen.
They are so cool under pressure, too. I would just be a giant puddle on the floor and Gordon Ramsay would be hitting me with wooden spoons.
Let’s talk tacos, friends. One of my favorite things to talk about.
The thing that makes these vampire tacos is the cheese crusted shell.
And trust me. You want a cheese crusted shell. It takes tacos to a new level of awesome.
Inside of this taco I have this pork, and this pico de gallo with a little of this cilantro lime dressing drizzled on top.
And of course, LOTS of cilantro and cotija cheese. I don’t know why I just recently started using that stuff. It’s so salty and flavorful and SO DANG GOOD. Do yourself a favor and go pick up some. A little goes a long way and you will not be sorry.
This is my new favorite taco and I think you’ll like it just as much.
Of course, you’re probably not so obsessed with food that you cook it, take pictures of it, and then write about it. But whatev. You’ll still like it. Promise.
Vampire Tacos
2016-02-01 08:53:48
Totally a fan of these cheesy delicious tacos! The corn tortillas are crusted with sharp cheddar cheese that sends the flavors of these tacos through the roof!
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Ingredients
1 batch Pork Carnitas
8 corn tortillas
Sharp cheddar cheese, shredded
1 batch Pico de Gallo
1 batch Cilantro Lime Dressing
Cotija Cheese
Cilantro
Instructions
Prepare the pork carnitas, pico de gallo and cilantro lime dressing as directed.
When ready to assemble tacos, preheat oven to 400° F. Lay corn tortillas flat on baking sheets spreading them out so at least 2 inches is between them. You will have to use multiple baking sheets. Once laid out, sprinkle shredded cheddar cheese on top and surrounding the tortillas. Bake in a preheated oven for 7-8 minutes or until cheese starts to brown.
If you have taco racks, now would be the time to pull those out and form your warm tacos. If not, let them rest for several minutes until cool enough to handle, and then assemble tacos.
Inside of your cheese crusted tortilla layer pork, pico de gallo, additional cilantro, Cotija cheese and cilantro lime dressing. Enjoy immediately!
My Mom Taught Me To Play With my food http://playzwithfood.com/
Oh! And on a more personal note, we have an awesome announcement ’round these parts…
Baby Thurston #2 coming July 2016! We cannot wait to be totally sleep deprived, completely unkempt and absolutely captivated by our newest addition.
Remember that time I was nowhere to be found for almost 2 months?
Yeah, I was battling some pretty intense “morning sickness”. Even looking at pictures of food made me violently ill, so blogging about food was a little bit out of the question.
I’m happy to report I’m feeling much better (for the most part) and would like to formally apologize for my absence and lack of communication.
I know you guys totally understand that life happens… but thanks for hanging in there with me, anyway.
Now it’s time to get cookin’!