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4.7 from 21 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 Time
10 mins
Cook Time
10 mins
Servings: 4
Calories: 599 kcal
Course: Main Course
Cuisine: Mexican

Ingredients

  • 1 lb. steak (I used boneless short ribs)
  • 4 lices Bacon
  • 1 small onion
  • 3 jalapeños
  • 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 lime
  • 4-5 prigs cilantro
  • 1/2 garlic clove
  • 1/4 teaspoon salt

Instructions

    Cup of Yum
  1. Start by chopping up 4 slices of bacon into 1/4" sized pieces. Add bacon to a skillet over medium heat, stirring regularly.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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. 
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Nutrition Information

Calories 599kcal (30%) Carbohydrates 39g (13%) Protein 38g (76%) Fat 34g (52%) Saturated Fat 11g (55%) Trans Fat 1g Cholesterol 107mg (36%) Sodium 632mg (26%) Potassium 931mg (27%) Fiber 9g (36%) Sugar 4g (8%) Vitamin A 860IU (17%) Vitamin C 24mg (27%) Calcium 253mg (25%) Iron 3mg (17%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 599

% Daily Value*

Calories 599kcal 30%
Carbohydrates 39g 13%
Protein 38g 76%
Fat 34g 52%
Saturated Fat 11g 55%
Trans Fat 1g 50%
Cholesterol 107mg 36%
Sodium 632mg 26%
Potassium 931mg 20%
Fiber 9g 36%
Sugar 4g 8%
Vitamin A 860IU 17%
Vitamin C 24mg 27%
Calcium 253mg 25%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.