Have a craving for some Mexican food? We always do, that’s why these tacos de alambre are a great recipe to make for dinner tonight. These tacos are a delicious Mexican dish that is easy to make and is sure to impress. It is a popular dish in Mexico City and the central states of the country.
These tacos are like eating fajitas, but in taco form. They have pieces of grilled bell peppers and onions just like fajitas do. But, unlike fajitas, these tacos have bacon added in. So, they are like loaded fajitas all packed into a warm tortilla shell.
You may be wondering why we marinate the flank steak or skirt steak before cooking. Yes, it’s an extra step and yes, it takes extra time, but is it worth it? Definitely! This recipe would not be the same without the flavors that seep into the meat during that marinating session.
Since the steak needs to marinade this isn’t exactly one of those quick meals. It needs at least 2 hours of marinating time, but can be made in advance.
Make this a quick recipe by using leftover carne asada from another meal or prepare the marinated meat in advance to save time the day you want to eat it as it takes a while to marinate the steak.
Why are they called Alambre Tacos?
Alambre actually means “wire” in Spanish. What this refers to in this recipe is the steak and vegetables being cooked on skewers or actual wires. These are typically the same ingredients used to make beef kabobs.
We aren’t using skewers here, instead the carne asada is being cooked right on the stove in a cast iron skillet. If you prefer, the steak can also be cooked on a grill. The directions for that are below.
If you are wanting more Mexican food ideas try these boom boom shrimp tacos or this Gordita recipe stuffed with carne asada. And don’t miss out on pollo asado tacos!
How to Eat Alambre Tacos?
This is not the time to be dainty and try to eat these tacos with a fork or something. You just dig right in and pick these bad boys up with your hands. Are they messy, heck yes, but tacos normally are a little messy. Try to squeeze the back of the taco shell to try to keep all of those toppings in.
You definitely want top tacos de alambre with all of your favorite toppings. Here is a list of things taco toppings that you may like, too.
- Sour cream
- Mexican crema
- Pico de gallo
- Pickled red onions
- Avocados
- Cubed tomatoes
- Squeeze of lime juice
- Guacamole sauce
- Hot sauce
- Salsa de aguacate
Can I use a different Cheese?
I use oaxaca cheese, machega cheese, queso chihuahua (menonita), or mozzarella when I make these delicious tacos. Queso para freir, asadero, or queso quesadilla can also be used. If you can’t find any Mexican cheeses in your local grocery store, check out a Latin market. Some suitable alternates would be a Mexican cheese blend, Monterey Jack, provolone, muenster, or mozzarella.
PRO TIP! You want a cheese that has a good cheese melt factor.
Can the Carne Asada be Substituted?
You can use whatever meat you want to use in these tacos. For carne asada the meat that is needed is flank steak or skirt steak. It’s a tougher cut of meat so that is another reason we marinate it. You can use shrimp to make alambre de camaron or chicken to make alambre de pollo.
PRO TIP! For best results, use a heavy skillet like a cast iron pan to sear the meat. The pan needs to be able to withstand high heat so that it does not get ruined.
Can Alambre Tacos be made in Advance?
Parts of the tacos can be made in advance to save time. The carne asada marinade can be made in advance and stored in the fridge for up to 7 days. The carne asada can sit in the marinade for 2 hours up to 24 hours.
Carne Asada Marinade
- Oil: I like to use olive oil or avocado oil, but any vegetable oil will work. You will need a little to cook the steak and some for the marinade.
- Lime: Juice from one large lime.
- Soy Sauce: Add some saltiness and that umami flavor to the meat.
- Cilantro: You will need about 1/2 a head of fresh cilantro.
- Garlic: Fresh minced garlic cloves are used for optimum flavor. You can adjust the amount by adding more or less garlic.
- Cumin: Adds some Mexican flavor.
- Jalapeño: Fresh jalapeños add a bit of spiciness. You can choose to remove the seeds and the ribs (membrane) of the jalapeño for less of a kick.
Alambre Taco Ingredients
- Steak: To make carne asada, use flank steak or skirt steak.
- Salt: I like kosher salt or sea salt.
- Pepper: Freshly ground tastes best.
- Oil: Olive oil, avocado oil, or any vegetable oil. You will need a little to cook the steak.
- Onion: A medium yellow or white onion.
- Bell Peppers: Use your favorite color, I like using a red bell pepper and a green bell pepper.
- Bacon: Get good quality bacon that is uncured. You’ll need 6 slices thick-cut bacon that get cut into small bite-size pieces.
- Cheese: I like to use Oaxaca, quesadilla cheese, chihuahua cheese, or mozzarella cheese.
- Tortillas: Either corn tortillas or flour tortillas are great.
How to Make Alambre Tacos
These are the basic instructions of how to make tacos de alambre. Check out the recipe card at the bottom of this blog post for more detailed instructions.
STEP 1: Trim off any fat off of the steak and season with salt and pepper.
STEP 2: In a gallon size zip lock bag or large bowl, add in olive oil, cilantro, lime juice, soy sauce, garlic, jalapeño, cumin, and garlic. Zip the bag closed and mix around well or whisk ingredients in the bowl. Add in whole steak. Cover bowl or seal zip bag pressing out all of the air. Put in the fridge for 2 hours up to 24 hours. Remove meat from the refrigerator 30 minutes before you are going to cook it.
STEP 3: Put a 12-14 inch cast iron skillet over medium high heat, let heat for 3-5 minutes. Add oil to the pan and when hot, add in steak (cut in half if it’s too big for pan). Sear it for 5-8 minutes per side or until the internal temperature checked with an instant read thermometer registers 125ºF – 130°F for medium rare. The length of cooking time will really depend on the thickness of your steak.
STEP 4: Remove steak and set on cutting board. After the steak rests for 5-10 minutes, slice as thinly as possible against the grain and then into bite-sized pieces.
STEP 5: Place skillet back over medium high heat, add in bacon pieces. Cook bacon about 4 minutes. Remove bacon and put on paper towels to drain. Keep the bacon fat in the pan, but drain some of it out if you want.
STEP 6: Add the onion to the pan, cooking for 5-6 minutes. Push onions to one side of the pan. Add bell peppers to the pan, cook about 2-3 minutes. Add the chopped steak pieces, mixing everything together. Cook for an additional 3-4 minutes.
STEP 7: Sprinkle the cheese over the top, cover with a lid, and remove from heat. Heat up tortillas (I heat them in a stack in the microwave for 30-45 seconds).
STEP 8: Serve in tortillas (may want to double if using corn tortillas) topped with favorite toppings and salsa
How to Grill Tacos de Alambre
If you prefer to grill the carne asada for the tacos, here is how to do it.
For a gas grill: Preheat grill to medium-high heat (between 400 – 425º f). Place the beef onto oiled grill. Cook with the cover down for about 8-12 minutes, flipping the meat every 3-4 minutes until it’s charred on both sides. Check the internal temperature with an instant read thermometer to ensure it registers at least 125 deg F – 130deg F for medium rare.
For a charcoal grill: Bring the grill to medium-high heat. Place the beef onto oiled grill. Cook with the cover off for about 8-12 minutes, flipping the meat every 3-4 minutes until it’s nicely charred on both sides. Check the internal temperature with an instant read thermometer to ensure it registers at least 125 deg F – 130deg F for medium rare.
What to Serve with Tacos de Alambre?
Besides all of the fun toppings that go on top of tacos (that I have included above), there are some great side dishes that go well with this Mexican recipe. Like Spanish rice, all kinds of beans like refried beans, Mexican black beans, or charro beans. Or make veggies like elotes Mexicanos (Mexican street corn), pepper salad, or squash and zucchini.
Recipe Tips & Variations
- Different meat. You can use your personal choice of meat, such as top sirloin, chicken (pollo), or shrimp (camaron).
- Chorizo. It is very popular to add in pork chorizo for additional flavor. Just omit the bacon since you don’t need both.
- Drain grease. If you like you can drain some of the bacon grease out of the iron skillet before cooking the vegetables.
Frequently Asked Questions
Where are tacos de alambre from? This taco dish originates down in Mexico where it is very popular.
What is an alambre in Mexican cooking? In this case, alambre is cut up meat, bell pepper, bacon, and onion smothered in cheese. And it all is served in a delicious taco shell.
How many calories in alambre? It really depends how much meat mixture you put into the taco and shell. Two tacos is roughly 650 calories.
Is alambre like fajitas? Alambre is a lot like fajitas, but they get served up in tortillas shells as tacos instead of just a hot platter. They are also made with bacon and cheese.
Storage Instructions for Leftovers
How to refrigerate alambre tacos? Let the leftover tacos cool and put in an airtight container. The taco filling should last about 4-5 days in the fridge.
How do you reheat tacos de alambre? Reheat the meat filling on the stove or in the microwave until heated through.
Try these other recipes!
- Cheese Enchiladas with Red Sauce
- Instant Pot Black Bean Soup
- Stuffed Poblano Peppers
- Spicy Grilled Shrimp
If you’ve tried this tacos de alambre recipe, don’t forget to give me a star rating and leave me a comment below in the comment section. I love to hear from people who have made my recipes!
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Alambre Tacos
Ingredients
- 1 tablespoon olive oil
- 1 1/2 pounds flank steak, skirt steak, flap steak
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 6 slices bacon, cut into bite sized pieces
- 2 large bell peppers, any colors, chopped
- 1 medium onion, diced
- 12-24 medium tortillas, corn or flour
- 1 cup oaxaca cheese, chihuahua cheese, quesadilla or mozzarella
Carne Asada Marinade
- 1/3 cup olive oil
- 1/2 bunch fresh cilantro, chopped
- 1 large lime, juiced
- 1/4 cup soy sauce
- 1 large jalapeño, seeded and diced
- 1 teaspoon cumin
- 4 large garlic cloves, minced
- optional toppings: cilantro, squeeze of lime, Mexican crema, salsa
Instructions
-
Trim off any fat off of the steak and season with salt and pepper.
-
In a gallon size zip lock bag or large bowl, add in olive oil, cilantro, lime juice, soy sauce, garlic, jalapeño, cumin, and garlic. Zip the bag closed and mix around well or whisk ingredients in the bowl. Add in whole steak. Cover bowl or seal zip bag pressing out all of the air. Put in the fridge for 2 hours up to 24 hours. Remove meat from the refrigerator 30 minutes before you are going to cook it.
-
Put a 12-14 inch cast iron skillet over medium high heat, let heat for 3-5 minutes. Add oil to the pan and when hot, add in steak (cut in half if it's too big for pan). Sear it for 5-8 minutes per side or until the internal temperature checked with an instant read thermometer registers 125ºF – 130°F for medium rare. The length of cooking time will really depend on the thickness of your steak.
-
Remove steak and set on cutting board. After the steak rests for 5-10 minutes, slice as thinly as possible against the grain and then into bite-sized pieces.
-
Keeping skillet over medium high heat, add in bacon pieces. Cook bacon about 4 minutes. Remove bacon and put on paper towels to drain. Keep the bacon fat in the pan, but drain some of it out if you want.
-
Add the onion to the pan, cooking for 5-6 minutes. Push onions to one side of the pan. Add bell peppers to the pan, cook about 2-3 minutes. Add the chopped steak pieces, mixing everything together. Cook for an additional 3-4 minutes.
-
Sprinkle the cheese over the top, cover with a lid, and remove from heat. Heat up tortillas (I heat them in a stack of 6 at a time in the microwave for 45 seconds).
-
Serve in tortillas (may want to double if using corn tortillas) topped with favorite toppings and salsa.
Recipe Notes
- Different meat. You can use your personal choice of meat, such as top sirloin, chicken (pollo), or shrimp (camaron).
- Chorizo. It is very popular to add in pork chorizo for additional flavor. Just omit the bacon since you don’t need both.
- Drain grease. If you like you can drain some of the bacon grease out of the iron skillet before cooking the vegetables.
* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.
Nutrition Information
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