Alambre Tacos Recipe

Combine marinade

In a medium bowl, whisk together soy sauce, lime juice, apple cider vinegar, ground cumin, dried oregano, smoked paprika, crushed red pepper flakes, kosher salt, and black pepper until combined.

Place the cubed steak in a shallow dish or zip-top bag. Pour half of the marinade over the beef, reserving the other half for basting. Toss to coat, press out excess air (if using bag), and refrigerate for at least 30 minutes and up to 2 hours. If time is limited, marinate 15 minutes at room temperature.

Cook bacon

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

If the pan is very greasy, spoon off all but 1 tablespoon of bacon fat. Add the lard or vegetable oil and increase heat to high.

Sear steak

Working in a single layer (cook in batches if necessary to avoid steaming), add the marinated beef to the hot pan in a single layer. Sear undisturbed for 1–2 minutes so edges brown, then stir and continue cooking until beef is just cooked through and browned, about 3–4 minutes total per batch. As pieces brown, return cooked batches to the plate with bacon.

Cook vegetables

Reduce heat to medium-high, add the bell peppers and onion to the pan. Cook, stirring occasionally, until vegetables are softened and have some charred edges, about 6–8 minutes. Add the minced garlic in the last 1 minute and cook until fragrant.

Return the seared beef and bacon to the pan with the vegetables. Pour the reserved marinade over the mixture and toss to combine. Cook 1–2 minutes more, letting the flavors meld and any surface liquid reduce slightly. Taste and adjust seasoning with additional salt, pepper or a squeeze of lime if desired.

Warm corn tortillas in a dry skillet over medium heat, directly over a gas flame, or wrapped in a damp kitchen towel in the microwave until pliable.

Divide the alambre filling among the warmed tortillas (about 2–3 tablespoons filling per taco). Top each taco with a sprinkle of crumbled queso fresco or grated cheese, chopped cilantro, and pickled or fresh jalapeño if using.

Serve immediately with lime wedges and salsa on the side. Encourage diners to squeeze lime over tacos and add salsa to taste.