• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • Recipe Index
  • About
  • Cookbook
  • Español
×

You are here: Home » Recipes » Beef

Tacos de Alambre

Published: May 8, 2016 · Updated: Mar 25, 2019 by Mely Martínez

JUMP TO RECIPE

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!

Tacos de alambre recipe | Mexican Recipes

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.

Tacos de alambre recipe | Really 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

JUMP TO FULL INSTRUCTIONS

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)
Tacos de alambre recipe | Step by step instructions
  • 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.
Tacos de alambre recipe | Authentic Mexican Recipes
  • 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

Mely Martínez
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.
4.84 from 18 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Main Course, Tacos
Cuisine Mexican
Servings 4
Calories 675 kcal

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.

Nutrition

Serving: 3tacosCalories: 675kcalCarbohydrates: 44gProtein: 45gFat: 35gSaturated Fat: 16gCholesterol: 110mgSodium: 763mgPotassium: 788mgFiber: 6gSugar: 4gVitamin A: 190IUVitamin C: 43.6mgCalcium: 130mgIron: 3.3mg
Tried this recipe?Let us know how it was!

More Beef

  • Meat & rice vegetable soup
    Vegetable Beef Soup With Rice (Carne Picada Con Arroz)
  • beef tomato stew recipe
    Beef in Tomato Sauce with Swiss Chard
  • ancho pepper shredded beef for tacos
    Ancho Pepper Shredded Beef for Tacos
  • liver and onions recipe
    Liver and Onions

Reader Interactions

Comments

    Leave a Reply & Rating Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

  1. Kim Gaudreau

    November 21, 2022 at 2:16 pm

    4 stars
    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.

    Reply
  2. kurt youngmann

    October 08, 2022 at 5:30 pm

    5 stars
    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.

    Reply
    • Mely Martínez

      October 08, 2022 at 8:11 pm

      Hello Kurt,
      Nice to hear about you and the great tips. I also like the onion a little browned.

      Reply
  3. Tifferella

    March 19, 2019 at 3:07 pm

    5 stars
    I made this recipe today and it was a hit!

    Reply
    • mmartinez

      March 19, 2019 at 3:19 pm

      Hello Tifferella,
      Thank you for trying the recipe.

      Reply
  4. Linda Noronha

    March 11, 2018 at 2:52 pm

    5 stars
    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

    Reply
  5. Prieta

    May 11, 2016 at 8:01 pm

    Oh, I hope I'm not too late...
    I would use it to make flat bread and pizza.
    Saludos!

    Reply
  6. mandy k

    May 11, 2016 at 5:59 pm

    5 stars
    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.

    Reply
  7. Darcie

    May 11, 2016 at 4:02 pm

    I would make the recipe you are featuring - Tacos de Alambre! They looks yummy.

    Reply
  8. Ginger Garcia

    May 11, 2016 at 1:37 pm

    5 stars
    I would cook Sauteed Beef Medallions with pearl onions and chilies in a red wine sauce...mmmm

    Reply
  9. Ginger Garcia

    May 11, 2016 at 1:37 pm

    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

    Reply
  10. Ashley Yamashita

    May 11, 2016 at 5:54 am

    The first thing that came to mind was homemade tortillas!

    Reply
  11. FireRunner2379

    May 10, 2016 at 7:57 pm

    My kids would get a kick out of me serving a smoking platter of steak fajitas!
    jlammers002 at woh dot rr dot com

    Reply
« Older Comments

Primary Sidebar

About me

Hi, I'm 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...

Order your copy now!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Soup Recipes

  • Pasta soup with spinach
    Mexican Pasta Soup with Spinach
  • Bread Soup Recipe
    Bread Soup from Chiapas
  • squash vines & shoots soup
    Squash Vine and Shoots Soup
  • Potato soup recipe
    Mexican Potato Soup

Recipes for tamales

  • Vegan Tamales
  • Beef Tamales recipe
    Homemade Beef Tamales Recipe
  • Chocolate Tamal recipe - 1
    Chocolate Tamales
  • Savory Sweet Corn Tamales -1
    Sweet Corn Tamales With Pork

As featured in:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2023 · MEXICO IN MY KITCHEN