I’m new to the existence of Alambre, and I’m adding it to my short list of things to fuss out my absent Mexican father about if I ever meet him. Like bro, I could have been enjoying this my entire life?! I saw it on the menu of a local Mexican restaurant, and decided to try recreating it. It’s amazing!!
I decided to call it Mexican Alambre so that there would be no question of the origin to anyone who comes across this and had never heard of it before. Traditionally, I think it’s called just Alambre, or Tacos de Alambre. The first time I made this dish, I used flour tortillas to make soft tacos. The second time I made it, I also made refried beans and Spicy Yellow Rice. Either way, make sure you’ve got some Pico de Gallo and Salsa Verde to top it with – it really takes the flavor over the top.
Mexican Alambre Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Mexican Alambre recipe:
- Steak, bacon: The restaurant description said ribeye, but I used sirloin. I’m not a ribeye fan. Use whatever cut of steak you want: it’ll be cooked quickly and won’t really get the chance to become tough. I think thinly sliced top round would work great, I’ll try that next time. I also used beef bacon, because I don’t personally eat pork and I wanted to eat this!
- Green bell peppers, white onion: I guess you can use another color if you want, but I think green works best! And I prefer red bell peppers above all, so trust that I recommend it for a reason. A yellow onion will do in place of a white onion, if needed.
- Oaxaca cheese: I call it Mexican mozzarella. That’s what it tastes like! It melts beautifully, making it my preference, but any melty cheese will do for Mexican Alambre I’m pretty sure.
- New Mexico chili powder, kosher salt, garlic powder, onion powder, tomato bouillon, hot chile powder: Our seasonings! You can just a touch of tomato paste instead of bouillon, and you can omit the hot chile powder if you’re sensitive to spice.
- Worcestershire sauce, liquid smoke: I’d love to cook this Mexican Alambre on a grill or in a smoker one day! Until then, we use these to create the effect.
How to Make Mexican Alambre
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Mexican Alambre recipe:
- Marinate the Meat. In a large bowl or Ziploc bag add the steak, chili powder, garlic powder, Worcestershire sauce, liquid smoke, onion powder, tomato bouillon, hot chile powder, and liquid smoke. Stir or shake to ensure all the meat is thoroughly seasoned. Transfer to the refrigerator to marinate for at least an hour, up to overnight.
- Prepare for Mexican Alambre! Place a large skillet over medium-high heat. Add the bacon, spreading it out into an even layer. Fry the bacon until crispy, about 7–10 minutes, stirring frequently. Transfer the bacon to a paper towel lined plate, making sure to let the excess grease drip back into the frying pan first. Add the onion and bell pepper to the pan. Stir to coat in the bacon grease, and cook for 2–3 minutes, just until the onion begins to soften and become translucent. Remove the onions and peppers from the pan, letting the excess oil drip off first. Increase the heat to high. Add the steak, spreading it out into an even layer. Allow it to cook undisturbed for 3 minutes. Reduce the heat to medium-high again, and use a spatula to flip the pieces over and toss them. Continue cooking, stirring frequently, until no pink remains.
- Build the Mexican Alambre. Reduce the heat to medium-low and add the cooked bacon and peppers and onions back to the pan. Stir together. Once everything is well combined, turn off the heat and spread into an even layer. Sprinkle cheese liberally over the top of the alambre. Cover with a lid and let stand until the cheese is melted, about 2 minutes. Dassit!