Description
Tacos de Alambre are a flavorful Mexican dish loaded with tender steak, crispy bacon, spicy chorizo, sautéed peppers and onions, all topped with melting Monterey Jack cheese. Cooked entirely in one skillet, this easy recipe is perfect for a delicious taco night with friends or family.
Ingredients
Units
Scale
Meat and Seasoning
- 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 Proteins
- 8 ounces thick-cut bacon, diced
- 8 ounces Mexican chorizo
Vegetables and Cheese
- 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 kosher salt, garlic powder, onion powder, smoked paprika, ground cumin, and black pepper. Toss thoroughly until all the pieces are evenly coated. Set aside to let the flavors meld.
- 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 bacon becomes crispy, approximately 5 to 10 minutes. Remove the bacon with a slotted spoon and transfer to a paper towel-lined plate to drain excess fat. Keep the rendered bacon fat in the pan for cooking the other ingredients.
- Cook the Chorizo: In the same skillet with the bacon fat, add the Mexican chorizo. Break it up into small pieces with a spatula and cook for 5 minutes until browned and cooked through.
- Sauté Vegetables: Add the diced bell pepper and white onion to the skillet. Cook for about 5 minutes, stirring occasionally, until they begin to soften but still retain a bit of crunch.
- Cook the Steak: Add the seasoned steak to the skillet with the chorizo and vegetables. Cook for about 5 minutes, stirring occasionally, until the steak reaches your preferred doneness. Remove the pan from heat once cooked.
- Add Bacon and Melt Cheese: Stir the crispy bacon back into the pan. Sprinkle the shredded cheese evenly over the mixture. Cover the skillet and let it sit for 5 minutes off heat to allow the cheese to melt thoroughly.
- Serve: Serve the tacos de alambre directly from the skillet. Garnish with fresh lime juice, chopped cilantro, and diced avocados if desired for extra freshness and flavor.
Notes
- Don’t discard the bacon fat—it carries the signature flavor for the dish. If there’s too much fat, carefully spoon off a bit but keep the rest for cooking.
- Use high-quality steak cuts such as ribeye, sirloin, flank, or skirt steak to ensure tenderness and juiciness.
- Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in a skillet over medium heat or microwave for 1 to 2 minutes until heated through.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 38 g
- Saturated Fat: 14 g
- Unsaturated Fat: 20 g
- Trans Fat: 1 g
- Carbohydrates: 7 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 110 mg
