This quick recipe for Tacos de Alambre can be prepared over the stove or on your grill using a heavy skillet. Top Sirloin mixed with bacon, onion, green and red bell peppers, all topped with melted cheese make such a perfect combination that there is no way you’re not going to like these tacos.
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.
Provecho!
Mely,
More recipes:
Chorizo Potato Crispy Tacos
Chipotle Adobo Tacos with Oxtail
Receta en Español Aquí.
📖 Recipe
Tacos de Alambre
Ingredients
- 1 pound Top Sirloin steak cut into ½ inch cubes
- Salt and pepper
- ½ Lime
- 6 oz. of bacon cut into ½-in pieces (6 slices)
- 1-¼ cup white onion chopped (about ½ medium-size onion)
- 1-¼ cup red and green peppers chopped. *
- 6 oz. Oaxaca or Muenster cheese.**
- 12 medium size corn tortillas or 8 medium-size flour
- tortillas
To serve
- use a spicy salsa of your choice, like green avocado tomatillo salsa or red taqueria salsa.
Instructions
- 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.
Notes
- * 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.
Kim Gaudreau
We loved these tacos! I was honestly surprised at how tender the steak was. Next time I'll use poblano peppers instead of bell peppers to give a little zing.
kurt youngmann
This dish has become a great favorite with my family and friends and I serve it often! I have made a slight change in the prep (but NOT in the ingredients).
Mely suggests adding the onions and bell peppers after cooking the meat but we all prefer the onions slightly browned. So, I cook the bacon, add the onions and, when they look about right, I go on to the next step - adding the meat. When the meat is ready, I add the peppers; this keeps them from getting overcooked and soggy.
One other thing: using a non-stick pan makes cleanup a lot easier. The melted cheese has a tendency to adhere to regular cookware.
Mely Martínez
Hello Kurt,
Nice to hear about you and the great tips. I also like the onion a little browned.
Tifferella
I made this recipe today and it was a hit!
mmartinez
Hello Tifferella,
Thank you for trying the recipe.
Linda Noronha
I have tried many of your recipes and everyone has been a winner. This looks like another winner I am going to try it with shrimp
Prieta
Oh, I hope I'm not too late...
I would use it to make flat bread and pizza.
Saludos!
mandy k
We make deer, duck or goose tacos using a very similar recipe. Now I want to try your recipe with steak! That's some of the things I would like to cook with this. It would also be great for morning scrambles.
Darcie
I would make the recipe you are featuring - Tacos de Alambre! They looks yummy.
Ginger Garcia
I would cook Sauteed Beef Medallions with pearl onions and chilies in a red wine sauce...mmmm
Ginger Garcia
I would cook Sauteed Beef Medallions with pearl onions and chilies in a red wine sauce...mmmm Cherry color would be the perfect match to my collection
Ashley Yamashita
The first thing that came to mind was homemade tortillas!
FireRunner2379
My kids would get a kick out of me serving a smoking platter of steak fajitas!
jlammers002 at woh dot rr dot com