Alambre Tacos
These classic Alambre Tacos are made with carne asada that has been marinated in loads of fresh Mexican flavors like lime juice, cilantro and cumin! Cook it up with some bacon (YUM!), colorful bell peppers and fresh onions. Serve up tacos de alambre with all your favorite toppings for an easy family meal.
Servings: 6
Calories: 648kcal
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.
Video
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.
Nutrition
Calories: 648kcal | Carbohydrates: 37g | Protein: 38g | Fat: 38g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 19g | Trans Fat: 0.03g | Cholesterol: 97mg | Sodium: 1503mg | Potassium: 725mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1968IU | Vitamin C: 83mg | Calcium: 226mg | Iron: 5mg