Tacos de Alambre

Beef, Mexican, Pork

Prep Time: 10 minutes Cook Time: 20 minutes Servings: Servings: 4 Source: mexicoinmykitchen.com

Ingredients

1 pound Top Sirloin steak cut into ½ inch cubes or strips
½ Lime
Salt and pepper
½ tbsp cumin
½ tbsp chili powder
½ tbsp onion powder
½ tbsp smoked paprika
6 oz. of bacon, cut into ½-in pieces
1-¼ cup white onion chopped (about ½ medium-size onion)
1 cup red and green peppers chopped.
6 oz. ham, diced or cubed
6 oz. Oaxaca, chihuahua, or Muenster cheese.**
12 medium size corn tortillas or 8 medium-size flour
tortillas
OR serve over yellow or Spanish Rice

Directions

Place the chopped meat into a bowl. Squeeze the lime juice over the meat and season it with salt and pepper. Set aside.
Place a skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
Add the steak to the skillet with the bacon and cook, about 6 minutes.
Put bacon & steak in a covered dish to keep it warm.
Stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
Drain any excess liquid from the pan, then return the bacon & steak to the pan.
Cover the mixture with ham & cheese.  Cook on the stove, or place the pan in a 275° oven, until the cheese melts.
Remove the skillet from heat and place a lid on it to keep warm. Warm the tortillas and serve in tacos.
To serve:
use a spicy salsa of your choice, like green avocado tomatillo salsa or red taqueria salsa.

Notes

* They are usually made with green bell pepper only.

**If you have a hard time finding Oaxaca or Muenster cheese, use any other type of melting cheese. Muenster is my first choice of cheese to substitute the Oaxaca cheese when I can’t find it, but you can use Mozzarella or Monterey Jack.

Nutrition