This is an easy, quick recipe for a one pan batch of Tacos de Alambre. I topped the tacos with Salsa de Aguacate and they were delicious! mexicanplease.com
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4.72 from 7 votes

Tacos de Alambre

This is an easy, quick recipe for a one pan batch of Tacos de Alambre.  I topped the tacos with Salsa de Aguacate and they were delicious!
Prep Time10 mins
Cook Time20 mins
Course: Main Course
Cuisine: Mexican
Servings: 4
Calories: 599kcal
Author: Mexican Please

Ingredients

  • 1 lb. steak (I used boneless short ribs)
  • 4 slices bacon
  • 1 small onion
  • 3 jalapenos
  • 2 roma tomatoes
  • 1 cup Queso Fresco (or cheese of your choice)
  • freshly chopped cilantro
  • limes
  • 10-12 corn tortillas
  • salt

For the Salsa de Aguacate:

  • 1 avocado
  • 1/4 cup water
  • juice of 1 lime
  • 4-5 sprigs cilantro
  • 1/2 garlic clove
  • 1/4 teaspoon salt

Instructions

  • Start by chopping up 4 slices of bacon into 1/4" sized pieces. Add bacon to a skillet over medium heat, stirring regularly.
  • As the bacon is cooking you can give the beef a thorough salting on both sides. These short ribs were already sliced thin, but I did quickly pound them down to ensure even cooking.
  • Once the bacon is cooked set it aside for later. There should be plenty of bacon drippings left in the pan that we'll use to cook the remaining ingredients. I usually spoon off about half of the bacon drippings into a ramekin and set it aside for the onion and jalapeno.
  • Add the beef to the pan. These short ribs needed just 1-2 minutes per side to reach medium rare (I used a little over medium heat). Once the beef is cooked you can set it aside and cover with foil. Note: I cooked the beef in two batches.
  • Finely chop a single small onion. Rinse, de-stem, and finely chop three jalapenos. Add the remaining bacon drippings to the pan along with the chopped onion and jalapeno. For a milder batch you can use less jalapeno or even a green pepper.
  • Cook the onion and jalapeno for a few minutes over medium heat until softened. Chop up the meat into bite-sized pieces and add it back to the pan along with the bacon pieces. Once everything is up to temp it's ready to serve.
  • Top with your choice of fixings. For this batch I used 2 Roma tomatoes, plenty of Queso Fresco, freshly chopped cilantro, and a big squeeze of lime. Serve immediately next to a stack of corn tortillas.
  • You can optionally serve your Tacos de Alambre with Salsa de Aguacate. To make the Salsa de Aguacate, combine the following ingredients in a blender or food processor: the flesh of a ripe avocado, 1/4 cup water, juice of 1 lime, 4-5 sprigs of cilantro, 1/2 peeled garlic clove, and 1/4 teaspoon salt.  Combine well and taste for seasoning.   If it's not combining readily simply add additional splashes of water.
  • Be sure to warm up the corn tortillas before serving. For big groups you can either put the tortillas in the oven for a few minutes or cover them with a damp paper towel and nuke them for 60 seconds. For smaller groups I like to put them in a dry skillet over medium heat for 1-2 minutes until they are warm and slightly crispy. More info on warming up corn tortillas.

Notes

This recipe fits nicely in a 10" skillet.
There is leeway on the cut of meat, but lately I tend to use skirt steak or boneless short ribs. 
 

Nutrition

Calories: 599kcal | Carbohydrates: 39g | Protein: 38g | Fat: 34g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 107mg | Sodium: 632mg | Potassium: 931mg | Fiber: 9g | Sugar: 4g | Vitamin A: 860IU | Vitamin C: 24mg | Calcium: 253mg | Iron: 3mg