Combine marinade ingredients in a ziplock bag and add your meat of choice to sit in the fridge overnight. If you are choosing to use both chicken and beef, add to two separate ziplock bags and marinate overnight.
In a small saucepan on medium heat, add olive oil, bell peppers and shallots. Sauté until just about translucent, then add yellow corn. Once you have added the yellow corn, adjust the heat to medium-high and stir until corn has a beautiful brown color on some of the kernels. Reduce heat to its lowest temperature and allow to rest.
Combine all ingredients for Pico de Gallo in a bowl and mix well. Place in fridge and allow to chill.
Once meat has marinated in the fridge, in a nonstick or cast iron skillet on medium eat, add 1 tablespoon of vegetable oil. Once the vegetable oil has become hot, cover the bottom of the skillet entirely by swirling the oil around the skillet.
Add the steak to the skillet and cook on both sides for two to three minutes at a time. Remove from heat and allow to rest for 3-5 minutes.
If you are cooking chicken, add the chicken to the skillet and cook you see the beautiful golden brown color similar to fajita style grilled foods.
To make Vampire tacos: In a nonstick skillet, coat the skillet with a nonstick spray or very small amount of butter. Add one tortilla, coat with a layer of cheese and then cover with another tortilla.
Cook tortilla until golden brown on one side, then flip and repeat the process on the other side. Repeat the process for as many tacos as you'd wish to eat.
Assemble all taco ingredients: Meat, corn and salsa and enjoy!