Alambre Recipe

Marinate and prep steak

In a medium bowl combine 2 tablespoons vegetable oil, 1 tablespoon lime juice, minced garlic, cumin, smoked paprika, 1 teaspoon kosher salt, 1 teaspoon black pepper and red pepper flakes (if using). Add the cubed steak and toss to coat. Let marinate 15–30 minutes at room temperature or up to 2 hours covered in the refrigerator.

Cook bacon

Heat a large heavy skillet or cast-iron pan over medium heat. Add the bacon pieces and cook, stirring occasionally, until crisp and browned, about 6–8 minutes. Use a slotted spoon to transfer bacon to a paper towel-lined plate, leaving rendered bacon fat in the pan (reserve bacon). Reduce heat to medium-high.

Sear steak

Increase heat to medium-high if not already. Add the marinated steak (shake off excess marinade) to the hot pan with bacon fat in a single layer. Sear without crowding for 2–3 minutes per side until browned and cooked to desired doneness (about 4–6 minutes total for medium-rare to medium, depending on cube size). Work in batches if necessary. Transfer cooked steak to a bowl and tent with foil.

Warm ham

In the same pan, add the cubed ham and warm for 2–3 minutes until lightly browned, stirring to pick up fond from the pan. Remove and combine with the cooked bacon and steak in the bowl.

Using the same skillet (add a tablespoon oil if the pan is dry), add the sliced onion and green pepper. Sauté over medium-high heat for 5–7 minutes until softened and edges caramelize, stirring occasionally. Season with a pinch of salt and pepper.

Add the drained black beans to the pan with the onions and peppers and gently stir to heat through, about 2–3 minutes. If beans seem dry, add 1–2 tablespoons water and scrape up any browned bits from the bottom of the pan. Adjust seasoning with a small pinch of salt.

Return the cooked steak, bacon and ham to the pan with the vegetables and beans. Toss everything together and cook 1–2 minutes more so flavors meld. Taste and adjust salt and pepper. Remove from heat.

While the final mixing step finishes, warm the flour tortillas: heat a separate skillet or griddle over medium-high, brush with a little butter or oil, and warm each tortilla 20–30 seconds per side until pliable and lightly browned. Keep wrapped in a clean kitchen towel to stay warm.

Crumble the queso fresco evenly over the alambre mixture in the pan and gently fold so some cheese melts slightly from residual heat. If you prefer the cheese more melted, cover the pan for 30–60 seconds off heat to allow gentle melting.

Spoon generous portions of the alambre mixture onto warmed tortillas. Garnish with chopped cilantro and serve with lime wedges on the side for squeezing over.

Serve immediately while hot. Provide extra crumbled queso fresco, salsa, or hot sauce at the table as desired. Leftovers keep 2–3 days refrigerated in an airtight container; reheat gently in a skillet.