TACOS ALAMBRE
6
servings25
minutesOriginating from Mexico City, this dish features grilled meat—often beef—sautéed with bell peppers, onions, and melted cheese, typically Oaxaca. The mixture is then scooped into warm tortillas, creating a rich, savory experience that’s both satisfying and endlessly customizable. Our Taco Tuesday Blend delivers the flaovr in this deliciously cheesy, meaty and veggie-packed taco adventure. Delicious served with our Quick Cilantro Sauce and Quick Pickled Red Onions.
Ingredients
4 sliced bacon
1 lb sirloin flap, steak – also called bavette
Juice of 1 lime
1 bell pepper, sliced
1 yellow onion, sliced
1 jalapeno, sliced
6 oz Oaxaca cheese, shredded
Tortillas, for serving
Quick Cilantro Sauce, for serving
Quick Pickled Red Onions, for serving
Instructions
- Cut the steak in half lengthwise. Then cut each half into very small strips against the grain. Place in a bowl and season with the Taco Tuesday Blend, salt and squeeze in the lime juice. Let sit at room temp while you cook the bacon.
- In a cast iron skillet over medium heat, cook the bacon until brown and crispy. Move the bacon to a plate and pour off the excess fat, but do not wipe out the skillet. Increase the heat to medium-high and allow the pan to heat up until whisps of smoke start to come from the pan. Add the steak to the pan and cook undisturberd for about 2-3 minutes, allowing for a golden brown crust to develop.
- Add in the onion, bell pepper and jalapeno. Cook for another 3 minutes or until the onions and peppers begin to soften. Add the bacon back into the pan. Stir and heat through.
- Turn off the heat and add the cheese to the top of the mixture. Turn on the broiler. Run the skillet under the broiler to melt the cheese – watch carefully and don’t allow to get too brown.
