Tacos de Alambre

Ingredients

• 454 g (1 lb)steak, such as boneless short ribs
• 4 slicesbacon
• 1 smallonion
• 3jalapeños
• 2Roma tomatoes
• 150 g (1 cup)Queso Fresco, or cheese of your choice
• to tastefreshly chopped coriander
• to tastelimes
• 10–12corn tortillas
• to tastesalt
• 1ripe avocado
• 60 ml (¼ cup)water, plus extra as needed
• juice of 1lime
• 4–5 sprigscoriander
• ½ clovegarlic, peeled
• ¼ teaspoonsalt

Instructions

1. 1

   Cook the bacon

   Chop the bacon into pieces about 6 mm across. Cook in a frying pan over medium heat, stirring regularly.

2. 2

   Season the steak

   While the bacon cooks, season both sides of the beef generously with salt. If the steak is not already thinly sliced, pound it briefly so it cooks evenly.

3. 3

   Reserve the drippings

   When the bacon is cooked, lift it out and set it aside. Leave the drippings in the pan, spooning about half into a small bowl to use for cooking the onion and jalapeños.

4. 4

   Cook the steak

   Add the beef to the pan and cook over medium-high heat. Thinly sliced short ribs may need just 1–2 minutes on each side for medium-rare; cook in two batches if needed. Set the cooked beef aside and cover it with foil.

5. 5

   Chop the vegetables

   Finely chop the onion. Rinse, remove the stems from and finely chop the jalapeños. Add the reserved bacon drippings to the pan with the onion and jalapeños.

6. 6

   Finish the filling

   Cook the vegetables over medium heat for a few minutes, until softened. Cut the beef into bite-sized pieces and return it to the pan with the bacon. Heat everything through.

7. 7

   Add the toppings

   Top the filling with the chopped Roma tomatoes, Queso Fresco, freshly chopped coriander and a generous squeeze of lime. Serve straight away with the corn tortillas.

8. 8

   Blend the salsa

   For the optional Salsa de Aguacate, blend the avocado flesh with 60 ml water, the juice of 1 lime, 4–5 coriander sprigs, the peeled garlic and ¼ teaspoon salt. Blend until smooth, taste and adjust the seasoning; add a splash more water if needed to help it blend.

9. 9

   Warm the tortillas

   Warm the corn tortillas before serving. For a large group, heat them in the oven for a few minutes or cover them with a damp paper towel and microwave for 60 seconds. For a smaller group, heat them in a dry frying pan over medium heat for 1–2 minutes, until warm and slightly crisp.

What are tacos de alambre?

Alambre is a Mexican preparation of cooked meat and accompaniments, commonly served in tortillas. This version combines steak and bacon with onion and jalapeños, then adds fresh toppings at the table.

The pan-cooked filling makes the dish quick to put together, while Queso Fresco, tomato, coriander and lime bring contrasting freshness and richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 599 calories, 38g protein, 39g carbs, 34g fat.

The tortillas and vegetables provide most of the carbohydrates, while steak supplies much of the protein. Bacon, cheese, steak and avocado contribute most of the fat; serve with extra salad or vegetables alongside if you want to balance the plate.

Choosing the steak

Thinly sliced short ribs cook quickly and suit this method well. If the pieces are uneven, a light pounding helps them cook more consistently.

Cook the beef in batches if the pan is crowded. That gives it room to brown rather than releasing moisture and steaming.

Make the most of the bacon drippings

Bacon: cooking it first leaves savoury drippings in the pan to flavour the steak and vegetables. Set the cooked pieces aside so they can be stirred back in at the end.

Onion and jalapeños: reserve some drippings for these vegetables, then cook them until softened. Use fewer jalapeños for a milder filling.

Watch the cooking time

The method gives thin short ribs just 1–2 minutes per side for medium-rare, but the exact time depends on thickness and pan heat. Look for browning on the outside and avoid leaving thin pieces in the pan too long.

Once the chopped beef and bacon have been returned to the pan, heat them through and serve promptly.

Build fresh toppings

Add the tomato, cheese, coriander and lime just before serving. Their cool, fresh flavours balance the hot, savoury filling.

The avocado salsa is optional: blend it until smooth, adding water a splash at a time if the mixture is too thick to move freely.

Warm the tortillas

Warm tortillas just before serving so they are pliable and ready to fill. A dry frying pan is convenient for a small batch; the oven or microwave can help when serving a group.

Keep warmed tortillas covered while you finish the filling to help them stay warm.

What to serve alongside

Serve the filling with the corn tortillas and let everyone add their own toppings. Extra lime wedges and the avocado salsa make easy additions at the table.

For a more substantial meal, add a simple salad or a side of beans.

Recipe notes & tips

• Pat the steak dry before cooking if you want it to brown well.
• Keep the cooked bacon aside until the end so it retains some texture.
• Cook the steak in batches rather than crowding the pan.
• Taste the avocado salsa before serving and add water gradually to reach the consistency you like.
• Warm the tortillas shortly before serving and keep them covered.
• Serve the lime wedges separately so everyone can adjust the acidity to taste.

Variations

• Milder filling: use fewer jalapeños or replace them with chopped green pepper.
• Different cheese: use another crumbly cheese in place of Queso Fresco.
• Salsa heat: blend a little chopped jalapeño into the avocado salsa for more heat.
• Extra freshness: add a handful of chopped coriander to the filling just before serving.
• Serve as a bowl: spoon the filling over rice and offer tortillas on the side.

Common mistakes to avoid

• Crowding the pan: the steak may steam rather than brown; cook it in two batches.
• Overcooking thin steak: it can turn dry quickly; check it after 1–2 minutes per side.
• Adding the bacon too early: it can lose its texture; stir it back in once the vegetables are soft.
• Leaving the jalapeño seeds in by accident: remove them if you want a milder result.
• Adding too much water to the salsa at once: blend in small splashes until it is pourable.
• Serving cold tortillas: warm them just before assembling so they are pliable.

How to store

Refrigerate leftover filling in a covered container for up to 3 days, storing the tortillas, toppings and salsa separately. Reheat the filling in a frying pan until piping hot, and warm fresh tortillas separately.

Frequently asked questions