Alambre is made of the best parts of taco night combined with the sizzling spice of fajitas.
I got a free trip to Mexico City when I accompanied my best friend to her appointment to become a surrogate mother. While she went to doctor’s appointments and signed legal documents, I ate my way around the city, gobbling down tortas and drinking margaritas as often as I could. My favorite find was the alambre, a delicious hybrid of a fajita and a taco. We almost missed Frida Kahlo’s house because I was ordering carne asada alambre on the corner, and we were out super late after watching lucha libre (wrestling) because I just had to try the chorizo alambre. The point being, everyone should take a food trip to Mexico.
The word alambre means “wire” in Spanish, referring to the old practice of cooking the ingredients on a skewer. Nowadays, its preparation comes in many forms, but the Mexican dish is still as tasty as ever. Though the origins are a bit murky, what we do know is that alambre is very much loved throughout the country, especially in Mexico City and Oaxaca.
This alambre recipe has seasoned steak, crispy bacon, and melted cheese, and they will rock your taste buds even harder if you can find some homemade tortillas. Garlic, chili powder, salt, and pepper provide a flavorful dry rub for the tender beef, while the charred onions and peppers add an irresistible smokiness, and the subtlety of melted Oaxaca cheese will merge the whole food dream together. This is one of those recipes you should not pass up.
The wonders of Oaxaca cheese
Oaxaca cheese is a white cheese, similar in taste to Monterey Jack but with the texture of mozzarella. Originating from the southern Mexican state of Oaxaca, nearly 30 thousand tons of this cheese were produced there in 2020. Oaxaca cheese melts much like mozzarella, bringing your gooey quesadilla dreams to life.
It’s delicious, but it may not be available in every last corner of the US. If you can’t find a salty hunk of Oaxaca cheese, feel free to substitute mozzarella, Monterey Jack, or Muenster cheese in its place.
How do I store leftovers?
You’ll want to cook the filling shortly before serving, as this is a meal best served fresh. The sizzling meat, melting cheese, and warm tortilla—the effect just won’t be the same if reheated after a stint in the fridge. But you can store leftover meat, peppers, and onions together in an airtight container in the fridge for up to 4 days. Store the cheese in its own airtight container and use it within 4 days.
Serving Suggestions
Homemade chips are always the best, so give these Fried Tortilla Chips a go. And it isn’t a party without the Best Guacamole Recipe Ever (Really!). Awesome sides include this Refried Beans Recipe and this Mexican Rice Recipe. A crisp Cabbage Salad would bring a healthy option to the table. And for dessert, go for flan or tres leches cake. Fiesta!
Ingredients
- 1 pound lean steak cut into cubes
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 large green bell pepper
- 1 large onion
- 6 slices bacon chopped
- 1 cup shredded Oaxaca cheese
- 8 flour tortillas
Instructions
- In a bowl, mix steak cubes with chili powder, garlic powder, salt, and black pepper. Allow the meat to absorb the seasonings for at least 30 minutes.
- Dice the green bell pepper and onion. Set aside.
- In a large skillet, cook bacon until crisp. Remove bacon and set aside, leaving the fat in the skillet.
- Add the seasoned steak to the skillet and cook until browned. Add the diced bell pepper and onion, cooking until tender. Return the bacon to the skillet and mix well.
- Sprinkle Oaxaca cheese over the cooked ingredients in the skillet. Cover and let cheese melt. Serve the alambre mixture on warm flour tortillas.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment