Description
Tacos de Alambre are a flavorful Mexican dish featuring tender steak, crispy bacon, spicy chorizo, sautéed peppers and onions, all topped with melty cheese. This skillet-cooked recipe is perfect for a delicious taco night meal with bold, savory flavors.
Ingredients
Units
Scale
Meat and Seasonings
- 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
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/4 teaspoon freshly ground black pepper
Other Ingredients
- 8 ounces thick-cut bacon, diced
- 8 ounces Mexican chorizo
- 1 bell pepper, diced (red, yellow, or orange)
- 1/2 white onion, diced
- 1 1/2 cups shredded Monterey Jack, mozzarella, or Oaxaca cheese
- Optional garnishes: lime juice, chopped cilantro, diced avocados
Instructions
- Season the Steak: Add the steak to a medium bowl and season with the kosher salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. Toss until the steak is evenly coated with the spices. Set aside.
- Cook the Bacon: Heat a large nonstick or cast-iron skillet over medium heat. Add the diced bacon and cook until the fat renders and the bacon becomes crispy, about 5 to 10 minutes. Once done, transfer the bacon to a plate lined with paper towels to drain excess fat and set aside.
- Cook the Chorizo: In the same skillet with the bacon fat, add the Mexican chorizo. Cook it for about 5 minutes, breaking up the meat into small pieces as it cooks to ensure even browning.
- Sauté Peppers and Onions: Add the diced bell pepper and white onion to the skillet. Cook for 5 minutes, stirring occasionally, until the vegetables soften and start to caramelize slightly.
- Cook the Steak: Add the seasoned steak to the pan with the chorizo and vegetables. Cook for 5 minutes, stirring occasionally, until the steak reaches your desired level of doneness. Remove the skillet from the heat once done.
- Add Bacon and Cheese: Stir the crispy bacon back into the skillet. Sprinkle the shredded cheese evenly over the top. Cover the pan and let it sit for 5 minutes to allow the cheese to melt completely.
- Serve: Serve the Tacos de Alambre directly from the skillet. Garnish with lime juice, chopped cilantro, and diced avocados if desired for extra freshness and flavor.
Notes
- Don’t discard the bacon fat after cooking; it adds deep flavor to the chorizo, peppers, onions, and steak. Spoon off excess fat only if there’s too much.
- Choose a high-quality steak such as ribeye, sirloin, flank, or skirt steak for the best tender and juicy results since it cooks quickly when thinly sliced.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat gently in a skillet over medium heat or microwave for 1 to 2 minutes before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 45 g
- Saturated Fat: 18 g
- Unsaturated Fat: 22 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 42 g
- Cholesterol: 150 mg
