Tacos de Alambre
Tacos de Alambre are loaded with steak, bacon, chorizo, peppers, and melty cheese, all cooked in one skillet. Perfect for taco night!
Servings: 4 servings
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
Serving: 1serving | Calories: 709kcal | Carbohydrates: 8g | Protein: 50g | Fat: 52g | Saturated Fat: 21g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 174mg | Sodium: 2269mg | Potassium: 637mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1666IU | Vitamin C: 39mg | Calcium: 250mg | Iron: 3mg