Alambres Recipe
Make Alambres Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Meat & Marinade
Vegetables
Finishing & Serving
Method
Meat & Marinade
- 1
Prepare and marinate the steak
Place the thinly sliced steak in a medium bowl. Add olive oil, soy sauce, lime juice, minced garlic, ground cumin, oregano, chili powder (or smoked paprika), 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Toss to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours to develop flavor.
- 2
Cook the bacon
In a large heavy skillet or cast-iron pan over medium heat, add the bacon pieces and cook, stirring occasionally, until browned and crisp and fat has rendered, about 6–8 minutes. Use a slotted spoon to remove bacon to a plate lined with paper towel, leaving the rendered fat in the pan. Reduce heat to medium-high.
- 3
Sear the steak
Increase heat to medium-high. Add 1 tablespoon neutral cooking oil to the bacon fat if needed to prevent sticking. Add the marinated steak in a single layer (work in batches if necessary) and sear without moving for about 1 minute to get color, then stir and continue cooking until just cooked through, about 2–3 minutes total for thin slices. Season lightly with remaining 1/2 teaspoon salt and 1/2 teaspoon black pepper. Remove steak to the plate with bacon, leaving juices in the pan.
Vegetables
- 4
Sauté the vegetables
Using the same skillet over medium-high heat, add 1 tablespoon cooking oil if pan is dry. Add sliced onions and bell peppers and a pinch (about 1/4 teaspoon) of salt. Sauté, stirring occasionally, until vegetables begin to soften and develop light char, about 5–6 minutes. Add mushrooms and jalapeño (if using) and cook another 3–4 minutes until mushrooms release moisture and everything is tender-crisp.
- 5
Finishing & Serving
- 6
Add cheese and melt
Reduce heat to low. Sprinkle shredded cheese evenly over the meat and vegetable mixture. Cover the skillet with a lid (or use foil) and let sit until cheese is melted, about 2–3 minutes. Alternatively, transfer mixture to a broiler-safe dish, top with cheese and broil 1–2 minutes until melted and bubbly—watch closely to prevent burning.
- 7
Plate and garnish
Spoon the cheesy alambre onto a serving plate or keep in skillet. Sprinkle chopped cilantro over the top and serve with warmed tortillas and lime wedges for squeezing at the table. Provide extra salsa or hot sauce if desired.
- 8
Portioning
Serve about 2–3 warmed tortillas per person and let diners assemble tacos. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated gently on the stovetop or in a microwave until warm.