Alambre Tacos Recipe

Slice and season proteins

Slice the steak thinly across the grain into 1/4-inch strips. Cut the bacon into 1/2-inch pieces. Chop the ham into roughly 1/2-inch pieces. Place the steak in a bowl and toss with 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp cumin, and 1/2 tbsp oil. Reserve the bacon and ham separately.

Prepare vegetables

Core and seed the bell peppers and cut into 1/2-inch strips. Peel the onion and cut into 1/2-inch slices or strips. Mince the garlic. Warm the flour tortillas wrapped in foil or in a covered container so they are pliable when tacos are assembled.

Crisp the bacon

Heat a large heavy skillet or cast-iron pan over medium-high heat. Add the bacon pieces and cook 5-7 minutes, stirring occasionally, until crispy and fat is rendered. Use a slotted spoon to transfer bacon to a plate lined with paper towels, leaving the bacon fat in the pan (about 1-2 tbsp).

Brown the ham

Add the chopped ham to the hot bacon fat and cook 2-3 minutes until caramelized at the edges. Remove with the bacon to the plate and leave remaining fat in pan.

Cook the steak

Increase heat to high. Add the marinated steak strips in a single layer (work in batches if necessary) and sear 1-2 minutes per side until browned but still juicy (medium-rare to medium). Transfer cooked steak to the plate with bacon and ham. If pan gets too dry, add a teaspoon of oil between batches.

Sauté peppers and onions

Reduce heat to medium-high and add the sliced peppers and onions to the same skillet. Add the minced garlic and a pinch of remaining salt and pepper. Sauté 4-6 minutes, stirring occasionally, until vegetables are softened and slightly charred.

Combine everything

Return the cooked steak, bacon, and ham to the pan with the vegetables. Add the remaining 1/2 tsp salt, 1/2 tsp black pepper, 1/2 tsp smoked paprika, and squeeze the juice of half the lime over everything. Toss and cook 1-2 minutes to meld flavors and warm through. Taste and adjust seasoning.

Fill tortillas

Heat a clean skillet or griddle over medium heat. Place a warm flour tortilla on the griddle for a few seconds to heat. Spoon about 1/3 cup of the alambre mixture (steak, bacon, ham, peppers, onions) onto each tortilla. Distribute evenly to make 6 tacos (approximately 3 tacos per serving if serving 2).

Top with cheese and melt

Sprinkle about 2-3 tablespoons (roughly 1/4 cup) of shredded cheese over each filled taco. Cover the skillet with a lid or a large inverted metal bowl and cook 1-2 minutes just until the cheese melts. Alternatively, place assembled tacos briefly under a broiler for 30-60 seconds to melt cheese—watch carefully to avoid burning.

Transfer tacos to a plate. Garnish with chopped cilantro, diced onion, and a squeeze of the remaining lime wedges. Serve immediately with salsa or hot sauce on the side. Enjoy three tacos per serving.