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.
Mad Matter
I think everything under the sun!!!
Mad Matter
Let's see, what CAN'T I make on this beautiful sizzler by Le Creuset!!! Love it!
Christina
I would make a dessert, like an apple tarte tatin or platanos machos foster...
Juanita Aguilera
Oh it looks so awesome! I would love to make fajitas on it but also try new recipes as well. The cherry color looks gorgeous!
Anonymous
Kristin G
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I would love to make some chicken on this. I would also try cooking veggies on it.
loves2spin
Oh! I forgot to mention what I would make. It would be a stir-fry with fresh mushrooms that I find outside out home. I like to serve this with Jasmine rice and shoyu.
robin warnberg
Mocojete! My favorite restaurant serves been, Chicken, and shrimp with peppers and onions and zucchini, covered in cheese......almost sinfully good!
Long Family Cookbook
I'm with everyone who said fajitas!!! Especially shrimp which are my faves!!!!
Donna M. May
Love this pan! I want one so bad! I would seer skirt steaks on it for tacos. Yummy!
Daniela Cho
I would make e choriqueso with home made flout tortillas
Derek H
Sizzling Fajitas seems like the obvious choice, but I'd love to cook other stuff on it often.
Taylor Parker
These pictures make that dish look incredible! I've never been much of a chef, but these pictures make me wish that I was! I think I'm going to pick up some sirloin and bacon like you suggest next time I go to the store, and see if I can make a dish like this. Thanks so much for sharing! I'm so excited to give this dish a try.
Me MyLastName
As a comal!
Ventura girl
I would love to sizzle sauté. chicken, pasilla chiles and white onions. Than when they are done take them off and refry some homemade pinto beans. Happy Mother's Day memory of my mom cooking!
Unknown
Some shrimp w warm tortillas. A big juicy steak too w some sautéed mushrooms and onions over it.