Description
Tacos de Alambre are flavorful and satisfying tacos loaded with thinly sliced steak, crispy bacon, spicy chorizo, sautéed bell peppers and onions, all topped with melty cheese. Cooked in one skillet, this recipe brings rich Mexican flavors to your table quickly and easily, perfect for a delicious taco night.
Ingredients
Units
Scale
Meat and Seasoning
- 1 pound beef steak (ribeye, sirloin, or flank steak), shaved or thinly sliced
- 2 teaspoons kosher salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
Additional Meats
- 8 ounces thick-cut bacon, diced
- 8 ounces Mexican chorizo
Vegetables and Cheese
- 1 bell pepper, diced (red, yellow, or orange)
- 1/2 white onion, diced
- 1 1/2 cups shredded Monterey Jack, mozzarella, or Oaxaca cheese
Optional Garnishes
- lime juice
- chopped cilantro
- diced avocados
Instructions
- Season the Steak: Add the shaved beef steak to a medium bowl. Sprinkle kosher salt, garlic powder, onion powder, smoked paprika, ground cumin, and freshly ground black pepper over the meat. Toss thoroughly to coat evenly and set aside while you prepare other ingredients.
- Cook the Bacon: Heat a large nonstick or cast-iron skillet over medium heat. Add the diced bacon and cook, stirring occasionally, until the fat is rendered and the bacon becomes crispy, about 5 to 10 minutes. Use a slotted spoon to transfer the bacon to a plate lined with paper towels; keep the bacon fat in the skillet.
- Cook the Chorizo: In the same skillet with the rendered bacon fat, add the Mexican chorizo. Cook for 5 minutes, breaking the meat into small pieces with a spatula as it cooks, until browned and cooked through.
- Sauté Vegetables: Add the diced bell pepper and white onion to the skillet with the chorizo. Cook for about 5 minutes, stirring occasionally, until the vegetables start to soften but still retain a bit of texture.
- Cook the Steak: Add the seasoned steak to the skillet with the chorizo and vegetables. Cook for about 5 minutes, stirring occasionally, until the steak reaches your preferred doneness.
- Combine and Melt Cheese: Remove the skillet from heat. Stir in the crispy bacon pieces, then sprinkle the shredded cheese evenly over the mixture. Cover the skillet with a lid or foil and let sit for 5 minutes to allow the cheese to fully melt.
- Serve and Garnish: Serve the Tacos de Alambre hot directly from the skillet. Garnish with lime juice, chopped cilantro, and diced avocados if desired. Serve with warm tortillas to assemble tacos.
Notes
- Do not discard the bacon fat after cooking; it adds crucial flavor to the entire dish. If there is too much, spoon off the excess but keep enough to cook the other ingredients.
- Use quality steak cuts like ribeye, sirloin, flank, or skirt steak that stay tender and juicy even when sliced thin and cooked quickly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat or microwave for 1–2 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 550 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 38 g
- Saturated Fat: 15 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 120 mg
