Tacos de Alambre de Carne con Chorizo y Queso

Ingredients

• 680 g (1 1/2 lb)beef top sirloin, sliced into 1.3 cm steaks and cut into 2.5 cm pieces
• 30 ml (about 2 tbsp)lime juice
• 15 ml (1 tbsp)soy sauce
• 15 ml (1 tbsp)Worcestershire sauce
• 5 ml (1 tsp)kosher salt
• 5 ml (1 tsp)coarsely ground black pepper
• 227 g (8 oz)thick bacon, cut into bite-sized pieces
• 227 g (8 oz)Mexican-style chorizo, casings removed and chopped
• 1white onion, halved and thinly sliced (about 475 ml)
• 1red pepper, stalk and seeds removed, cut into matchsticks
• 1poblano chilli, stalk and seeds removed, cut into matchsticks
• 340 g (12 oz)Oaxaca cheese, pulled apart or cut into small pieces
• to tastecorn tortillas
• to tasteSalsa Tatemada de Guacamole con Chile de Árbol

Instructions

1. 1

   Marinate the beef

   In a large bowl, stir together the lime juice, soy sauce, Worcestershire sauce, salt and pepper. Add the beef and turn to coat well. Leave to marinate for at least 15 minutes.

2. 2

   Cook the bacon

   Meanwhile, cook the bacon in a large cast-iron pan or casserole over medium-high heat, stirring occasionally, until it begins to brown and crisp, about 4 to 5 minutes. Add the chorizo and brown it in the rendered bacon fat until crisped and browned too. Use a slotted spoon or spider to transfer both to a bowl, leaving the fat in the pan. Add the onion, red pepper and poblano, and cook until softened, about 3 to 4 minutes. Transfer them to the same bowl.

3. 3

   Brown the beef

   Turn the heat up to high. Cook the beef in batches, without overcrowding the pan and leaving the marinade behind. Stir and turn the pieces as they brown, cooking each batch for about 4 minutes, then transfer it to a bowl. Once all the beef is cooked, lower the heat and return the beef, vegetables, chorizo and bacon to the pan. Scatter the cheese over the mixture and cover for a few minutes, just until it melts. Turn off the heat.

4. 4

   Heat the tortillas

   Warm the corn tortillas on a preheated comal or frying pan over medium heat until heated through and lightly browned on both sides.

5. 5

   Assemble the tacos

   Fill the tortillas with as much alambre de carne con queso as you like, then finish with the charred chile de árbol guacamole salsa.

What are alambre tacos?

Alambre is a Mexican-style combination of meat, vegetables and melted cheese, served here as a taco filling. The name is associated with skewered ingredients, while this version brings them together in a pan instead.

This recipe layers beef with bacon and chorizo, then adds onion, peppers and Oaxaca cheese. Browning the ingredients in stages builds flavour while keeping the vegetables and meat from overcrowding the pan.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 39g protein, 20g carbs, 41g fat.

The beef, bacon, chorizo and Oaxaca cheese provide most of the protein and fat, while the tortillas supply much of the carbohydrates. Peppers and onion add vegetables; serve with extra salsa or a simple green salad to balance the rich filling.

The marinade and beef

Quick marinade: Lime juice, soy sauce and Worcestershire sauce season the beef before it hits the pan. The recipe calls for at least 15 minutes, so start this first and prepare the other ingredients while it rests.

Small pieces: Cutting the sirloin into roughly 2.5 cm pieces helps it brown quickly. Keep the batches small and leave excess marinade behind so the meat sears rather than steams.

Building flavour in the pan

Rendered fat: Cooking the bacon first leaves fat in the pan for browning the chorizo. A slotted spoon makes it easier to lift out the meat while keeping that flavourful fat behind.

Softened vegetables: The onion and peppers cook in the same pan after the bacon and chorizo. Take them out once softened so they can be returned later without spending too long over high heat.

Melting the Oaxaca cheese

Even coverage: Pull the Oaxaca cheese apart or cut it into small pieces, then scatter it over the returned ingredients. Smaller pieces are easier to distribute across the pan.

Gentle finish: Lower the heat before returning the cooked ingredients and adding the cheese. Cover the pan for a few minutes, just until the cheese melts, then turn off the heat.

Warming and serving

Tortillas: Heat them on a preheated comal or frying pan over medium heat until warm through and lightly browned on both sides. Work in batches if needed, keeping the remaining tortillas ready to heat.

Salsa: Spoon the filling into the warm tortillas and add the charred chile de árbol guacamole salsa to taste. The bright, tangy salsa complements the rich, smoky filling.

Timing and preparation

Prep ahead: Slice the vegetables, cut the beef and portion the other ingredients before cooking. The recipe gives a 20-minute total time, but the beef also needs at least 15 minutes to marinate, so allow for that resting time.

Cook in stages: The bacon, chorizo, vegetables and beef are browned separately before being brought together. This keeps the pan manageable and makes the final cheese-melting step brief.

Recipe notes & tips

• Cut the beef into evenly sized pieces so they brown at a similar rate.
• Let excess marinade drip off the beef before adding it to the hot pan.
• Cook the beef in batches to avoid crowding and steaming.
• Use a slotted spoon to lift out the bacon, chorizo and vegetables while leaving the pan fat behind.
• Keep the heat low when you return the ingredients to the pan and melt the cheese.
• Warm tortillas just before serving so they are pliable and lightly browned.

Variations

• Milder salsa: Serve a milder salsa instead if you prefer less heat.
• Extra vegetables: Add more of the onion, red pepper or poblano for a vegetable-forward filling.
• Different cheese: Use another melting cheese if Oaxaca is unavailable.
• Less rich: Reduce the bacon or cheese while keeping the beef, chorizo and vegetables.
• Tortilla choice: Serve the filling in flour tortillas if you do not have corn tortillas.

Common mistakes to avoid

• Crowded pan: The beef can steam instead of browning; cook it in batches.
• Excess marinade: Too much liquid in the pan can hinder browning; leave the marinade behind as directed.
• Overcooked vegetables: They can lose their texture; remove them as soon as they soften.
• High heat at the finish: The cheese may catch before melting evenly; lower the heat and cover the pan.
• Cold tortillas: They are less pliable; warm them through on a preheated comal or frying pan.
• Skipping the marinating time: The recipe calls for at least 15 minutes; begin with the beef so it can rest while you prepare the other ingredients.

How to store

Refrigerate leftover filling in a covered container for up to 3 days. Reheat it gently in a pan until hot throughout, and warm fresh tortillas separately; store salsa separately and follow its own storage guidance.

Frequently asked questions