Alambre Tacos (tacos de alambre) are tacos made with Carne Asada. The beef is pan-fried with bacon, onions, and bell peppers… So in a way, they are similar to steak fajitas, but easier to eat in my opinion.
Tacos de Alambre: beef, bacon, cheese and…peppers!
The best part is that you can adapt the recipe to your personal choice of meat; some people use chicken or even shrimp to make these tacos, and the results are still absolutely delicious.
The name “tacos de alambre” is given because the ingredients are almost the same as the ones we use to cook our Beef kabobs (Alambres), just that instead of making them using the skewers, we cook them on a skillet. These tacos are popular in Mexico City and central states of the country.
To prepare them today (and just for the fun of testing), I decided to make these tacos on my new LE CREUSET sizzle platter over our charcoal grill. Oh, boy! They were cooked in a matter of a few minutes! However, you can cook these tacos on your stove as well.
How to make Tacos de Alambre
DIRECTIONS:
Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside. (Please check the ingredients list below)
Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
Add the steak to the skillet with the bacon and cook, about 6 minutes. Now, stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet from heat and place a lid. Warm the tortillas and serve in tacos.
▢ 1-¼cupwhite onionchopped (about ½ medium-size onion)
▢ 1-¼cupred and green pepperschopped. *
▢ 6oz.Oaxaca or Muenster cheese.**
▢ 12medium size corn tortillas or 8 medium-size flour
▢ tortillas
▢ use a spicy salsa of your choice, like green avocado tomatillo salsa or red taqueria salsa.
Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside.
Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
Add the steak to the skillet with the bacon and cook, about 6 minutes. Now, stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet from heat and place a lid. Warm the tortillas and serve in tacos.
* They are usually made with green bell pepper only.
**If you have a hard time finding Oaxaca or Muenster cheese, use any other type of melting cheese. Muenster is my first choice of cheese to substitute the Oaxaca cheese when I can’t find it, but you can use Mozzarella or Monterrey Jack.
Hi, Im Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.Read more…
What ingredients go in this dish?
Grilled or pan-seared rib eye steak cutlets are preferable to use in this version of an alambre. You can also use beef tenderloin, though it’s a bit pricier. A small amount of Mexican chorizo lends depth and flavor without overpowering the other ingredients.
For vegetables, I used diced chile poblano and onion, and finally, to hold everything together, shredded Chihuahua cheese. You can use another type of chile or different veggies if you prefer.
The easiest way to put this dish together quickly is to dice the vegetables while cooking the steak and chorizo. Arrange the ingredients using the French “mise en place” method (as shown below) to add ingredients one at a time, in the right order as you cook. You can even dice the chile and onion the day before and keep refrigerated until ready to use!
After cooking the chorizo, remove it from the pan. Set aside and cook the chile and onion in the chorizo grease to give it a little extra flavor.
When it comes to assembling your alambre as tacos, you can use either corn or flour tortillas, whichever you prefer.
I love to serve this steak and chorizo alambre with agua fresca de mandarina, jamaica, or agua de piña (pineapple agua fresca).
FAQ
What is alambre food in English?
Alambre: A popular dish of grilled beef, bacon, peppers, onion, cheeses, salsa, and avocado. Literally meaning “wire” in Spanish, all the meat and vegetables in alambre were traditionally skewered then roasted.
What are tacos alambre made of?
The name “tacos de alambre” is given because the ingredients are almost the same as the ones we use to cook our Beef kabobs (Alambres), just that instead of making them using the skewers, we cook them on a skillet. These tacos are popular in Mexico City and central states of the country.
Is alambre like to fajitas?
alambre, a Mexican dish of chopped meats and vegetables, served with corn or flour tortillas. The most common meats used are beef, chicken, and pork, including bacon. Some regional variations, however, feature goat or chorizo. Other ingredients typically include onions, peppers, tomato, and cheese.
