Tacos de alambre

Ingredientes

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

Preparación

1. 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. 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. 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. 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. 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. 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. 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. 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. 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.