This post may contain affiliate links. Please read our disclosure policy.
Tacos de Alambre are a one-pan Mexican dish loaded with bacon, chorizo, tender steak, bell peppers, and gooey melted cheese all piled into warm tortillas. Serve these family-style for a fun and irresistible dinner!
A Note from Isabel
I’m a big fan of one-pan meals. Anything that lets me throw a bunch of flavorful ingredients into one skillet and call it dinner is an instant win. And these tacos de alambre check every box.
They’ve got the perfect mix of textures and flavors: the smokiness of crispy bacon, the richness of chorizo, juicy bits of thinly shaved steak, and sweetness from bell peppers and onions. All tied together with a good helping of melted cheese, of course. It’s the kind of meal that feels indulgent but comes together with almost no fuss.
When I make these, I serve them family-style, right out of the skillet with a stack of warm tortillas in the center of the table so everyone can make their own tacos. It’s simple, fun, and seriously satisfying.
What Are Tacos de Alambre?
Tacos de alambre are a delicious Mexican dish made with thinly shaved steak, chorizo, bacon, bell peppers, onions, and melted cheese, all mixed together, kind of like a stir-fry. The name “alambre” actually means “wire” in Spanish, and some say it refers to how ingredients were originally cooked skewered over a fire (like kebabs), but nowadays it’s done on a grill, skillet, or flat top.
Once everything is cooked and cheesy, it’s scooped into warm tortillas (corn or flour) to make tacos. Sometimes people add extras like mushrooms, jalapeños, or even swap the beef for chicken or al pastor pork.
Ingredients You’ll Need
Here’s a quick overview of what makes these tacos so good. See the recipe card below for full details.
- Shaved steak: Use ribeye, sirloin, flank, or skirt steak. Something that has meaty flavor but is tender and a little marbled. You can sometimes find it shaved at the meat counter, or you can slice it as thin as possible at home.
- Bacon and chorizo: Adds a salty, smoky, spiced richness to the tacos. I like using thick-cut bacon for its flavor and texture, but feel free to use your favorite variety. You can also use pork, beef, or homemade Mexican chorizo based on your preference.
- Bell pepper and onion: These balance the saltiness with a bit of sweetness. Red, orange, or yellow bell peppers work best.
- Seasonings: A simple mix of salt, garlic powder, onion powder, smoked paprika, black pepper, and cumin.
- Shredded cheese: The best part of tacos de alambre is the blanket of melted cheese on top. Monterey Jack, mozzarella, or Oaxaca cheese are perfect.
- Corn tortillas: Warmed and ready for scooping.
- Optional toppings: For some brightness and color, garnish with lime juice, cilantro, and avocados.
How to Make Tacos de Alambre
Season the steak. Toss it with salt, garlic powder, onion powder, smoked paprika, and cumin.
Cook the bacon. Heat a large skillet or cast-iron pan over medium heat and cook the bacon until crispy. Transfer it to a plate lined with paper towels.
Cook everything else. In the same pan with the bacon fat, add the chorizo and cook for about 5 minutes, breaking it apart with a spoon. Add the bell peppers and onion and cook for a few more minutes until softened, then add the seasoned steak and cook for 5 more minutes until the steak is just cooked.
Melt the cheese and serve. Stir the bacon back in, sprinkle cheese over the top, and cover for 5 minutes until the cheese is melted and bubbly. Bring the skillet to the table and let everyone scoop the filling into warm tortillas. Garnish with lime juice, cilantro, and avocado slices if you like.
Recipe Tips
- Don’t toss the bacon fat! That’s where all the flavor is. If it’s too much, you can spoon off a little, but don’t skip cooking everything in the same pan. That’s what gives tacos de alambre their signature taste.
- Use quality steak. Since it cooks quickly, choose a cut that stays tender and juicy.
- Slice thin. Thin slices cook evenly and soak up all that flavor.
- Make it your own. Try adding mushrooms, jalapeños, or poblano peppers for a fun twist.
- Use a flat top. If you have a flat top grill or stove appliance, feel free to use that with the same cooking instructions.
- Swap the meat. Use thinly sliced chicken thighs, pork, or even shrimp for a lighter take.
Frequently Asked Questions
The name “alambre” means “wire” in Spanish, referring to the original way the dish was cooked, skewered over a flame. Over time, they evolved a one-pan or flat-top version.
Serve them family-style, straight out of the pan, with warm corn tortillas or flour tortillas on the side so everyone can make their own tacos.
Serving Suggestions
Tacos de alambre are best served family-style. Just place the skillet in the center of the table with a stack of warm tortillas.
Add a few sides like arroz verde, guacamole, pico de gallo, or refried beans, and you’ve got the perfect meal for sharing.
More Taco Recipes to Try
Did you make this recipe? Be sure to leave a rating and a comment below! I love hearing about your experience, and it also helps others.
Tacos de Alambre
Ingredients
- 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
- 8 ounces thick-cut bacon, diced
- 8 ounces Mexican chorizo
- 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
- Add the steak to a medium bowl and season with the salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. Toss until evenly coated and set aside.
- Heat a large nonstick or cast-iron skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is crispy, about 5-10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.
- In the same skillet with the rendered fat, add the chorizo and cook for 5 minutes, breaking up the meat into small pieces as it cooks.
- Add the bell pepper and onions and cook for 5 minutes until they begin to soften.
- Add the seasoned steak to the pan and cook for 5 minutes, stirring occasionally, until it reaches the desired doneness. Remove the pan from the heat.
- Stir in the crispy bacon and top with shredded cheese. Cover for 5 minutes to allow the cheese to melt.
- Serve the tacos directly from the pan and garnish with lime juice, cilantro, and avocado slices, if desired.
Notes
- Don’t toss the bacon fat! That’s where all the flavor is. If it’s too much, you can spoon off a little, but don’t skip cooking everything in the same pan. That’s what gives tacos de alambre their signature taste.
- Use quality steak. I recommend using a high-quality cut of steak that remains tender yet juicy, as it is sliced thin and cooked quickly. Ribeye, sirloin, flank, or even skirt steak are great options.
- Storing and reheating. Store leftovers in an airtight container in the fridge for up to 5 days. To reheat, warm them in a skillet over medium heat until hot, or pop them in the microwave for 1–2 minutes.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography by Ashley McLaughlin.
