Tacos de Alambre
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Ingredients
Cooking Process
Recipe Note
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Steps
Take a medium bowl and add the steak to it. Then, season the steak with salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. Toss the steak in the seasonings until it's evenly coated. Once coated, set the seasoned steak aside.
Place a large non - stick or cast - iron skillet on the stove and heat it over medium heat. Add the bacon to the hot skillet. Cook the bacon until the fat renders and the bacon turns crispy, which should take about 5 - 10 minutes. Once the bacon is crispy, transfer it to a plate lined with paper towels and set it aside.
Without cleaning the skillet, use the rendered fat left in it. Add the chorizo to the skillet. Cook the chorizo for 5 minutes, and as it cooks, break it up into small pieces using a spatula or fork.
Add the bell pepper and onions to the skillet with the cooked chorizo. Cook them for 5 minutes until they start to soften and become more tender.
Add the seasoned steak to the pan with the vegetables. Cook the steak for 5 minutes, stirring it occasionally with a spatula. Cook the steak until it reaches your desired level of doneness. Once done, remove the pan from the heat.
Stir the crispy bacon into the steak and vegetable mixture in the pan. Then, sprinkle shredded cheese on top of the mixture. Cover the pan for 5 minutes to let the cheese melt over the hot ingredients.
You can serve the tacos directly from the pan. If you'd like, garnish the tacos with lime juice, cilantro, and avocado slices.
Nutrition
Per serving (2 servings)
355
Calories
25g
Protein
4g
Carbs
26g
Fat
1135mg
Sodium
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FAQ
Recipe Questions
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FAQ
Recipe Questions
How many servings does this Tacos de Alambre recipe make?
This recipe makes 4 servings. It's a great quantity for a taco night gathering.
What kind of steak can I use for Tacos de Alambre?
You can use ribeye, sirloin, or flank steak. They should be shaved or thinly sliced.
How long does it take to cook the bacon in this recipe?
It takes about 5 - 10 minutes to cook the bacon until it turns crispy and the fat renders.
Are there any allergens in Tacos de Alambre?
Yes, this recipe contains dairy and wheat/gluten allergens.
What are the optional garnishes for Tacos de Alambre?
You can garnish with lime juice, chopped cilantro, and diced avocados.
Is this Tacos de Alambre recipe difficult to make?
No, the recipe has an easy difficulty level, making it suitable for home cooks.
Substitutions
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Substitutions
beef steak
pork tenderloin, chicken breast
Pork tenderloin has a milder flavor than beef and cooks faster, so reduce the cooking time. Chicken breast is leaner and also has a shorter cook time; be careful not to overcook it to avoid dryness.
kosher salt
sea salt
Sea salt has a similar flavor to kosher salt, but its grain size can vary. You may need to adjust the quantity slightly to achieve the same level of saltiness.
bacon
pancetta, turkey bacon
Pancetta has a similar rich flavor to bacon but is less smoky. Turkey bacon is a leaner alternative, but it has a different texture and flavor profile.
Mexican chorizo
Italian sausage
Italian sausage has a different spice blend compared to Mexican chorizo. It lacks the distinct Mexican flavors but can still add a savory element to the dish.
bell pepper
jalapeno pepper, Anaheim pepper
Jalapeno peppers are spicier than bell peppers, so adjust the quantity according to your spice tolerance. Anaheim peppers are milder and have a slightly sweet flavor.
white onion
yellow onion
Yellow onions are a common substitute for white onions. They have a similar flavor but are slightly sweeter and more pungent.
shredded Monterey Jack, mozzarella, or Oaxaca cheese
Colby Jack cheese
Colby Jack cheese has a similar melting quality and mild flavor to the original cheeses, making it a suitable substitute.
lime juice
lemon juice
Lemon juice has a slightly different flavor profile than lime juice, being less tart and more acidic. It can still provide a citrusy note as a garnish.
Storage & Reheating
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Storage & Reheating
Refrigerator
Store Tacos de Alambre in an airtight container in the refrigerator for up to 3 - 4 days.
Freezer
For longer storage, freeze the tacos in a freezer - safe container for up to 3 months.
Storage Tips
- • Let the tacos cool completely before storing to prevent condensation inside the container.
- • If freezing, label the container with the date to keep track of its storage time.
Reheating Tips
- • Reheat in a skillet over medium - low heat, stirring occasionally to avoid drying out and ensure even heating.
- • If using a microwave, cover the tacos with a damp paper towel to help retain moisture and heat in short intervals, stirring between each interval.
Safety Notes
- • Always reheat the tacos until they reach an internal temperature that ensures safety. Use a food thermometer if possible.
- • Do not refreeze previously frozen and thawed tacos.
Troubleshooting
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Troubleshooting
Steak is tough and chewy
Likely cause: The steak was not sliced thinly enough or was overcooked
Next time, ensure the steak is shaved or sliced thinly. If the steak is already in the pan and overcooking is imminent, reduce the heat and cook for a shorter time. You can also cut the steak into smaller pieces to make it more tender.
Bacon is not crispy
Likely cause: The bacon was cooked for too short a time or the heat was too low
Return the bacon to the hot skillet and cook it for a few more minutes until it becomes crispy. Make sure the heat is set to medium so the fat renders properly.
Chorizo is still pink and undercooked
Likely cause: The chorizo was not cooked for the full 5 minutes or the heat was too low
Continue cooking the chorizo in the skillet over medium heat, breaking it up further as it cooks. Keep cooking for the remaining time needed until it is fully cooked.
Bell peppers and onions are still crunchy
Likely cause: They were not cooked long enough
Cover the skillet and cook the bell peppers and onions for a few more minutes until they start to soften. You can also increase the heat slightly if they are taking too long to cook.
Cheese does not melt properly
Likely cause: The heat was turned off too soon or the cheese was not shredded thinly enough
Turn the heat back on to low and cover the pan again. Let the cheese melt for a few more minutes. If the cheese is still not melting, you can stir it gently to help it melt faster.
The mixture tastes bland
Likely cause: The steak was not seasoned enough or the seasonings were not evenly distributed
Add a little more salt, garlic powder, onion powder, smoked paprika, cumin, or black pepper to the mixture and stir well. Taste and adjust the seasonings as needed.
The ingredients in the skillet are burning
Likely cause: The heat was set too high
Immediately reduce the heat to low. If the ingredients have already started to burn, remove the burnt parts and continue cooking the remaining mixture at a lower temperature.