Alambre

Alambre (Mexican Griddled Meat, Bacon and Cheese Tacos)

Alambre is a hearty Mexican griddle dish of chopped meat, bacon, peppers and onion finished under a blanket of melted Oaxaca cheese, scooped into warm corn tortillas at the table. This version uses beef steak as the traditional choice, though chicken or pork work equally well.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •500 g (1 lb 2 oz) beef steak (arrachera/skirt or sirloin), trimmed and cut into 1.5 cm cubes; chicken thigh or pork loin can substitute
• •150 g (5 oz) bacon, thick-cut, diced into 1 cm pieces
• •2 whole bell peppers, any colour, seeded and cut into 1.5 cm squares
• •1 whole white onion, cut into 1.5 cm squares
• •3 cloves garlic, finely minced
• •200 g (7 oz) Oaxaca cheese, shredded; mozzarella is the closest substitute
• •12 whole corn tortillas, small, for serving
• •1 tbsp vegetable oil, neutral oil
• •1 tsp salt, or to taste
• •0.5 tsp (½ tsp) black pepper, freshly ground
• •1 tsp dried oregano, Mexican oregano if available
• •1 whole lime, cut into wedges, for serving
• •120 ml (4 fl oz) salsa roja or salsa verde, store-bought or homemade, for serving

Steps

1. 1 Season the cubed beef with salt, black pepper and oregano. Let it sit at room temperature for 15 minutes while you prep the vegetables.
2. 2 Heat the oil in a large comal, cast-iron skillet or heavy frying pan over medium-high heat until it shimmers.
3. 3 Add the diced bacon and cook, stirring occasionally, for 4–5 minutes until the fat renders and the edges are lightly crisp.
4. 4 Add the beef cubes in a single layer. Cook without moving for 2 minutes to brown, then stir and cook for a further 3–4 minutes until the beef is browned on all sides and reaches an internal temperature of at least 63 °C (145 °F) for medium, or 71 °C (160 °F) if you prefer it well done.
5. 5 Push the meat and bacon to one side of the pan. Add the bell pepper and onion to the empty side and cook for 3–4 minutes, stirring, until the vegetables are softened but still have a slight bite.
6. 6 Add the garlic and stir everything together for 30 seconds until fragrant.
7. 7 Spread the mixture evenly across the pan. Scatter the shredded Oaxaca cheese over the top, cover the pan with a lid or foil, and let it melt for 1–2 minutes until the cheese is fully melted and bubbling.
8. 8 Meanwhile, warm the corn tortillas in a dry pan or directly over a low flame for about 30 seconds per side, keeping them wrapped in a clean cloth.
9. 9 Scoop the alambre straight from the pan onto plates or into a warm serving dish. Serve immediately with the warm tortillas, lime wedges and salsa, letting everyone build their own tacos.