What will you need?

• sirloin steak, cut into ½ inch chunks
• salt
• garlic powder
• onion powder
• smoked paprika
• garlic cloves
• bacon, diced
• pork chorizo
• green bell pepper, roughly chopped
• red bell pepper, roughly chopped
• white onion, roughly chopped
• Oaxaca cheese, shredded
• Lime, for serving
• corn or flour tortillas, warmed for serving
• Salsa verde, for serving

Start by adding the beef to a bowl and seasoning with salt, garlic powder, onion powder, and smoked paprika. Set aside

Add the bacon to a cold large skillet and bring the heat to medium. Starting the pan cold will allow the bacon fat to slowly render and cook more evenly. Once the bacon is cooked and crispy, remove it into a bowl leaving the rendered fat in the pan.

Bring the heat in the skillet to high. Once the grease starts to smoke, add in the seasoned beef. Cook until the beef is done and starts to caramelize in the skillet. About 5 minutes. Once cooked, remove it into a bowl leaving about 2 tbsp of the rendered fat in the skillet. If there is no more fat left in the skillet, add some neutral oil.

Reduce the heat in the skillet to medium and add the bell peppers and onion. Sauté until they start to soften and get some color. About 5 minutes. Add the garlic and cook for 1 minute. Remove to a bowl.

Add the chorizo to the skillet and cook until done. About 5 minutes. Then add back in the beef, bacon, and bell peppers, and mix. Cut the heat and mix in the cheese until melted.

Serve the mixture straight from the skillet with warm tortillas. Simply place the tortilla over the mixture and grab with your hands. Garnish with lime, cilantro, and salsa.

Tacos de Alambre

5 from 4 votes

Recipe by Zachary Rodriguez Course: MainCuisine: MexicanDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• 1 1/2 lb 1 1/2 sirloin steak, cut into ½ inch chunks

• 1 tsp 1 salt

• 2 tsp 2 garlic powder

• 2 tsp 2 onion powder

• 2 tsp 2 smoked paprika

• 2 2 garlic cloves, minced

• 1/2 lb 1/2 bacon, diced

• 1/2 lb 1/2 pork chorizo

• 1 1 green bell pepper

• 1 1 red bell pepper

• 1 1 white onion, roughly chopped

• 1 cup 1 Oaxaca cheese, shredded

• lime, for serving

• 8-10 8-10 corn tortillas, warmed for serving

• salsa, for serving

Directions

• Start by adding the beef to a bowl and seasoning with salt, garlic powder, onion powder, and smoked paprika. Set aside
• Add the bacon to a cold large skillet and bring the heat to medium. Starting the pan cold will allow the bacon fat to slowly render and cook more evenly. Once the bacon is cooked and crispy, remove it into a bowl leaving the rendered fat in the pan.
• Bring the heat in the skillet to high. Once the grease starts to smoke, add in the seasoned beef. Cook until the beef is done and starts to caramelize in the skillet. About 5 minutes. Once cooked, remove it into a bowl leaving about 2 tbsp of the rendered fat in the skillet. If there is no more fat left in the skillet, add some neutral oil.
• Reduce the heat in the skillet to medium and add the bell peppers and onion. Sauté until they start to soften and get some color. About 5 minutes. Add the garlic and cook for 1 minute. Remove to a bowl.
• Add the chorizo to the skillet and cook until done. About 5 minutes. Then add back in the beef, bacon, and bell peppers, and mix. Cut the heat and mix in the cheese until melted.
• Serve the mixture straight from the skillet with warm tortillas. Simply place the tortilla over the mixture and grab with your hands. Garnish with lime, cilantro, and salsa.