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.

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.