← Nouns Cooking · Mexican

Ingredients

• 500 g sirloin or rump steak, cut into thin strips
• 150 g Bacon, chopped
• 1 Onion, sliced
• 1 green pepper, sliced
• 1 red pepper, sliced
• 1 Poblano chillies, cut into strips (optional)
• 150 g Oaxaca cheese, grated or pulled into strings
• Salt
• Black pepper
• 12 warm corn tortillas
• 2 Lime, cut into wedges

Method

1. Cook the bacon in a large heavy frying pan over medium heat for 5 min, until the fat runs and it starts to crisp.
2. Add the onion, peppers and poblano and cook over medium-high heat for 4–5 min, until softened and browned at the edges. Push to one side.
3. Add the steak, season with salt and pepper and cook for 2–3 min, stirring, until browned but still juicy. Toss everything together.
4. Turn the heat down, scatter the cheese over the top, cover and leave for 1–2 min, until melted.
5. Scoop the alambre straight into warm tortillas and serve with lime and salsa.

Tips

• Some taquerías add diced ham or chorizo; others swap the steak for chicken.
• A cast-iron pan gives the best char; cook in two batches if your pan is small so the meat sears instead of steaming.

Sources

Written in our own words after cross-checking these recipes:

Mexican Please 196 flavors Isabel Eats