Description
Tacos de Alambre are a flavorful Mexican dish loaded with tender steak, crispy bacon, spicy chorizo, sautéed peppers, onions, and melty cheese all cooked together in one skillet. This recipe is perfect for a delicious and satisfying taco night that’s easy to prepare and packed with bold flavors.
Ingredients
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
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
- ¼ teaspoon freshly ground black pepper
Other Protein
- 8 ounces thick-cut bacon, diced
- 8 ounces Mexican chorizo
Vegetables and Cheese
- 1 bell pepper, diced (red, yellow, or orange)
- ½ white onion, diced
- 1 ½ cups shredded Monterey Jack, mozzarella, or Oaxaca cheese
Optional Garnishes
- lime juice
- chopped cilantro
- diced avocados
Instructions
- Season the Steak: Add the shaved or thinly sliced beef steak to a medium bowl and season with kosher salt, garlic powder, onion powder, smoked paprika, ground cumin, and freshly ground black pepper. Toss until the steak is evenly coated with all the spices and set aside.
- Cook the Bacon: Heat a large nonstick or cast-iron skillet over medium heat. Add the diced thick-cut bacon and cook it until the fat renders out and the bacon becomes crispy, about 5 to 10 minutes. Transfer the cooked bacon to a plate lined with paper towels to drain and set aside.
- Cook the Chorizo: In the same skillet with the rendered bacon fat, add the Mexican chorizo. Cook it for about 5 minutes, breaking the meat into small pieces as it cooks so it browns evenly.
- Sauté Vegetables: Add the diced bell pepper and white onion to the skillet with the chorizo. Cook for 5 minutes until the vegetables start to soften but still have a bit of crunch.
- 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 desired doneness. Once cooked, remove the skillet from heat.
- Add Bacon and Cheese: Stir the crispy bacon back into the skillet mixture. Then, top the skillet contents with the shredded cheese. Cover the skillet and let it sit for 5 minutes to allow the cheese to melt completely.
- Serve and Garnish: Serve the tacos de alambre mixture directly from the skillet, accompanied by tortillas if desired. Garnish with fresh lime juice, chopped cilantro, and diced avocados for extra flavor and freshness.
Notes
- Don’t discard the bacon fat; cooking everything in the same pan with the rendered fat infuses the dish with signature smoky flavor. Spoon off some fat if there’s excess but keep the flavor intact.
- Use high-quality steak cuts such as ribeye, sirloin, flank, or skirt steak that stay tender and juicy when cooked quickly in thin slices.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, warm gently in a skillet over medium heat or microwave for 1 to 2 minutes until heated through.
- Feel free to swap cheeses based on availability or preference—Monterey Jack, mozzarella, or Oaxaca cheese all work well.
- Serve with warm corn or flour tortillas to complete the taco experience.
