Steak Alambre tacos are the best tacos most people have never heard of. They are extremely rich and filling and have a texture and flavor like no other. They’re also pretty easy to assemble. It’s a wonder you don’t see them on restaurant menus more often.
What are Steak Alambre Tacos?
Steak Alambre Tacos origin has often been debated but many agree that they come from Mexico City. They can be found in other parts of central Mexico and coastal areas as well. More often than not they are made with beef (usually skirt steak or a similar cut). However in some cases they have other meats such as chicken or even ham. Some casual Taquerias actually have Alambre categories on the menu with many varieties. The common denominator is that they have chopped peppers and onions. They often have cheese as well which leads to the name alambre meaning wire in Spanish. This is likely due to the fact that eating them creates a cheese pull with stringy cheese. It is also because the meats can often be grilled on kebabs. The other defining factor is that the usually contain bacon as a second meat. The result is a gooey messy rich taco that makes a filling meal.
What are some accompaniments for Steak Alambre Tacos?
The sky is the limit here, but here are a few time tested things that go great with these tacos:
- Avocado salsa. This is typically made with raw avocado and tomatillos pureed together. For an easy version you can buy salsa verde and mash or blend with avocado, or use our recipe and chop some avocado into it.
- Cilantro and lime. Pretty much a staple on any taco, but they do very well here as red meats take on cilantro and lime even better than most tacos. The lime is very important much like the green salsas for the acidity since these tacos are so rich and need it to cut the fat and texture.
- Cucumbers and radishes are often given out as snacks in taquerias in Mexico to munch on while the food is being made. In this case they work well as a refreshing balance to these heavy hitters.
- Smokey red salsas also do well with Steak Alambre Tacos. They are usually made with chipotle or morita chiles. Oddly enough you can mix the red smokey salsa with some salsa verde to get the acidity needed for these tacos. You can find a link here for our recipe of chipotle salsa.
What are some other proteins to use for Tacos Alambre?
Steak Alambre Tacos are king for a reason, but you can try a few other things. If you keep the peppers and onions, and cheese and bacon and follow a similar cooking method as below, you will likely end up with something great.
- Braised meats such as beef tongue can work great diced then pan fried with the bacon
- Chicken thighs work great, especially if grilled then chopped and sauteed with the bacon and peppers and onions
- Pork shoulder such as Al Pastor style works well and is seen often in Mexico
- Try vegetables or tofu for a healthier option. Mushrooms work well in place of steak.
Steak Alambre Tacos
Equipment
Ingredients
- 8 ounces Skirt Steak optional, or flank steak, ribey, strip or other tender cuts work great
- 2 ounces Bacob diced into small cubes
- 16 each Tortillas preferably corn
- 4 ounces Poblano peppers Diced into cubes about half inch
- 2 ounces White onion or yellow onion, diced into cubes about half an inch
- 4 ounces Jack cheese shredded, or mozzarella, oaxaca, or chihuaha cheese
- 1 tbsp Canola oil
- .5 tsp Sea salt
- .5 tsp Black pepper
- 2 each Limes for garnish, optional
- .25 ounces Cilantro Chopped, for garnish
Instructions
- Prep the ingredients for the tacos. Dice the steak into small cubes, about a quarter of an inch. If making salsa, or guacamole, have it made. Dice the bacon into small pieces.
- Dice the peppers and onions into cubes, about half an inch.
- In a cast iron pan, heat the tortillas on high heat for several seconds on each side. Reserve warm by hold int a plastic bag or a dish towel to allow them to steam and soften.
- Saute the bacon in a saute pan slowly until crispy. Drain on a paper towel and reserve.
- Drain the fat from the pan and return to the stove top. Heat on high and add the steak to sear it. Do not stir for a few minutes to give it a good sear. Season with salt and pepper, flip and allow to cook. Add the peppers and onions.
- When the meat has cooked and the peppers and onions have lost some of their bite, turn off the heat, then add the cheese, and bacon on top. Allow the cheese to melt for a few minutes, then scoop with a spoon into the tortillas. Garnish with cilantro, lime, and salsa to taste. Buen Provecho!
