Tacos de Alambre
Jump to RecipeTacos de alambre feature a savory blend of seasoned meat and sautéed vegetables, all topped with melted cheese and wrapped in a warm corn tortilla. Each bite is elevated with the addition of fresh salsa.
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As the ingredients cook together, the flavors build beautifully, and the melted cheese provides that irresistible, iconic cheese pull when you assemble your taco.
What are Tacos de Alambre?
Tacos de alambre draw inspiration from the flavors of kabobs. Specifically, the word “alambre,” which translates to “wire” in English, nods to the traditional cooking method of skewering kabobs.
As a result, these tacos deliver a perfect balance of bold flavors, rich textures, and irresistible goodness.
The best part is that you can truly make it your own! For instance, you can swap out ingredients, choose a different cut of beef, or switch up the protein in the chorizo. Additionally, feel free to experiment with various veggies to add vibrant color, flavor, and texture.
Steak Doneness
In this tacos de alambre recipe, you will fully cook the steak, but be careful not to overdo it and risk drying it out. Instead, aim to slightly undercook the steak initially. This way, when you expose it to more heat later on, it will finish cooking perfectly without losing its juiciness.
If you want to achieve a specific level of doneness for your steak, start by cooking it whole. Once it’s cooked to your liking, let it rest for 5 minutes.
After resting, you can simply dice the steak into bite-sized pieces, and combine it with the rest of the cooked meat.
Ingredients
Steak, Pork Chorizo, Bacon: This meaty combination adds not only protein but also a hearty component, creating a burst of layered flavors in every bite.
This seasoning blend is the same one I use for my carne asada recipe, just without the oregano. When I opt for a dry rub approach, it perfectly seasons the meat, enhancing the overall taste of the dish.
The veggies are cooked al dente to preserve their crunch, adding a delightful variation of texture.
I like to choose bell peppers that bring sweet and grassy tones, enhancing the dish’s overall flavor profile.
It’s all about getting creative to achieve well-balanced flavors that truly stand out!
Oaxaca cheese is similar to mozzarella in melting properties but offers a mild, tangy flavor made from cow’s milk.
Originating from Oaxaca, where it’s known as “quesillo,” this cherished heirloom cheese brings a creamy texture and rich tradition to this dish.
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How To Make Tacos De Alambre
Prepare the Meats
Pat the steak dry with paper towels to remove excess moisture. Dice the steak into medium bite-sized pieces.
Transfer the diced steak into a large bowl. Add paprika, ancho chile, ground onion, ground garlic, ground cumin, salt, and pepper. Mix well to ensure the steak is evenly coated with the seasonings.
Remove the chorizo from its casing and break it up into small pieces. Slice the bacon into medium strips. Aim to keep all cuts as uniform in size as possible to ensure even cooking.
Cooking the Meat
Set a large pan over medium-high heat and add the sliced bacon. Cook until browned and crispy, then remove it from the pan and place it on paper towels to drain excess fat.
Carefully remove excess fat from the pan, leaving just enough to help brown the steak.
Add the diced steak to the pan in a single layer to prevent overcrowding. Once browned, stir and allow it to brown a bit more as it cooks.
Then, remove it from the pan. * For guidance on cooking steak to a specific temperature, please refer to the article above.
Reduce the heat to medium. If needed, add a bit more fat to the pan. Cook the peppers and onion until they are slightly soft but not mushy.
One minute before they’re done, stir in the garlic. Once cooked, remove the veggies as well.
Next, fully cook the chorizo. Once it’s cooked, add the steak, bacon, and veggies. Toss everything together to combine, then sprinkle with lime juice and adjust the salt if needed. Stir again to incorporate all the flavors.
Turn off the heat. Sprinkle the Oaxaca cheese over the surface, then cover the pan and let the cheese melt completely, about 5-10 minutes.
Heat the corn tortillas and serve as tacos, topped with salsa.
Recipe Video Tutorial
Below is my easy to follow video tutorial on how to make these Tacos de Alambre.
It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.
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Storage
Since these tacos de alambre contain cheese, it’s best to enjoy them the same day for optimal flavor and texture. However, if you have leftovers, store them in an airtight container in the refrigerator for up to 2-3 days.
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Tacos de Alambre
5
servings15
minutes25
minutes40
minutesTacos de alambre feature a savory blend of seasoned meat and sautéed vegetables, all topped with melted cheese and wrapped in a warm corn tortilla.
Ingredients
- Meats
1.5 lb boneless top sirloin steak
8 oz pork chorizo
8 oz bacon
- Seasoning for Steak
1 tsp smoked paprika
1 tsp ground ancho chile
1 tsp ground onion
1 tsp ground garlic
1/2 tsp ground cumin
To liking salt
To liking ground black pepper
- Veggies
1/2 ea white onion, medium diced
2 ea bell peppers, medium diced
1 ea poblano pepper, medium diced
2 ea garlic cloves, minced
- Other Ingredients
12 oz queso oaxaca, grated
1 TBSP lime juice
Directions
- Prepare the Meats
- Pat the steak dry with paper towels to remove excess moisture. Dice the steak into medium bite-sized pieces.
- Transfer the diced steak into a large bowl. Add paprika, ancho chile, ground onion, ground garlic, ground cumin, salt, and pepper. Mix well to ensure the steak is evenly coated with the seasonings.
- Remove the chorizo from its casing and break it up into small pieces. Slice the bacon into medium strips. Aim to keep all cuts as uniform in size as possible to ensure even cooking.
- Cooking the Meat
- Set a large pan over medium-high heat and add the sliced bacon. Cook until browned and crispy, then remove it from the pan and place it on paper towels to drain excess fat.
- Carefully remove excess fat from the pan, leaving just enough to help brown the steak. Add the diced steak to the pan in a single layer to prevent overcrowding.
- Once browned, stir and allow it to brown a bit more as it cooks. Then, remove it from the pan. * For guidance on cooking steak to a specific temperature, please refer to the article above.
- Reduce the heat to medium. If needed, add a bit more fat to the pan. Cook the peppers and onion until they are slightly soft but not mushy. One minute before they’re done, stir in the garlic. Once cooked, remove the veggies as well.
- Next, fully cook the chorizo. Once it’s cooked, add the steak, bacon, and veggies. Toss everything together to combine, then sprinkle with lime juice and adjust the salt if needed. Stir again to incorporate all the flavors.
- Turn off the heat. Sprinkle the Oaxaca cheese over the surface, then cover the pan and let the cheese melt completely, about 5-10 minutes.
- Heat the corn tortillas and serve as tacos, topped with salsa.
