Tacos de Alambre - Mexico

Tacos de alambre are a beloved Mexican dish that features a delightful combination of grilled steak, crispy bacon, vibrant bell peppers, aromatic onions, and melted cheese, all nestled within warm tortillas. The tender, juicy beef and the salty, smoky bacon create a mouthwatering contrast, while the crunchy vegetables add a refreshing balance to the dish. Typically served with a variety of toppings, such as zesty salsa, creamy guacamole, and tangy lime wedges, these tacos offer a truly satisfying and flavorful dining experience that has cemented their status as a beloved staple in the rich tapestry of Mexican culinary traditions.

Servings: 4

Author: Chef Connie

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Tacos De Alambre - Mexico

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

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Ingredients

For the Alambre:

• 1 lb (450 g) beef sirloin or ribeye, thinly sliced into strips
• 1/2 lb (225 g) bacon, chopped
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 white onion, diced
• 1 cup Oaxaca or mozzarella cheese, shredded
• 2 cloves garlic, minced
• 1 tbsp vegetable oil
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp chili powder (optional)
• Salt and pepper to taste

For Serving:

• Corn tortillas (8-10)
• Lime wedges
• Fresh cilantro, chopped
• Salsa of your choice
• Avocado slices (optional)

Instructions

1. Slice the beef into thin strips, about 1/4-inch thick.
2. Dice the bell peppers and onion.
3. Chop the bacon into small pieces.
4. Heat a large skillet over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes.
5. Remove the bacon from the skillet and set it aside on a paper towel-lined plate to drain excess fat.
6. Keep some of the bacon grease in the skillet for added flavor.
7. In the same skillet, add a tablespoon of vegetable oil if needed.
8. Add the diced onions and cook until they become translucent, about 3 minutes.
9. Add the minced garlic, red and green bell peppers, and sauté until the vegetables are tender, about 5 minutes.
10. Push the cooked vegetables to one side of the skillet and add the beef strips to the other side.
11. Season the beef with cumin, smoked paprika, chili powder (if using), salt, and pepper.
12. Cook the beef until browned and cooked through, about 5-7 minutes.
13. Mix the cooked beef with the sautéed vegetables in the skillet.
14. Add the crispy bacon back to the skillet.
15. Sprinkle the shredded cheese over the top and reduce the heat to low. Cover the skillet and let the cheese melt, about 3 minutes.
16. Heat the corn tortillas on a griddle or directly over the flame until warm and pliable.
17. Spoon the beef and vegetable mixture onto the warmed tortillas.
18. Top with fresh cilantro, a squeeze of lime juice, and any additional toppings like salsa or avocado slices.
19. Serve immediately with extra lime wedges on the side.

Nutrition Facts

Calories

594.97

Fat

41.93 g

Sat. Fat

13.93 g

Carbs

14.81 g

Fiber

4.98 g

Net carbs

9.81 g

Sugar

4.13 g

Protein

39.99 g

Sodium

733.25 mg

Cholesterol

121.91 mg

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