Mexican Beef Alambre

Name: Mexican Beef Alambre
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Mexico
Ingredients: 600 g of beef strips; 150 g of bacon in small pieces; 1 medium white onion in feathers; 1 green bell pepper in strips; 1 red bell pepper in strips; 200 g of sliced mushrooms; 2 cloves of garlic finely chopped; 2 tablespoons of vegetable oil; 1 teaspoon of salt; 1/2 teaspoon of black pepper; 1 teaspoon of ground cumin; Juice of 1 lime or green lemon; 200 g of Oaxaca cheese shredded, or quesillo, asadero cheese or mozzarella; 12 corn or flour tortillas

Golden beef, crispy bacon, bell peppers, onion, mushrooms, and melted cheese come together in one skillet to prepare this Mexican beef alambre. Serve it in hot tortillas and enjoy abundant, juicy, and full-of-homemade-flavor tacos.

Preparation15 min

Cooking25 min

Total40 min

Servings4

DifficultyEasy

Beef alambre is a classic of Mexican taquerias and home cooking. Its combination of seasoned meat, sautéed vegetables, and melted Oaxaca cheese makes it a perfect dish to share.

Ingredients

Have everything ready before you begin.

✓600 g of beef strips
✓150 g of bacon in small pieces
✓1 medium white onion in feathers
✓1 green bell pepper in strips
✓1 red bell pepper in strips
✓200 g of sliced mushrooms
✓2 cloves of garlic finely chopped
✓2 tablespoons of vegetable oil
✓1 teaspoon of salt
✓1/2 teaspoon of black pepper
✓1 teaspoon of ground cumin
✓Juice of 1 lime or green lemon
✓200 g of Oaxaca cheese shredded, or quesillo, asadero cheese or mozzarella
✓12 corn or flour tortillas

Step-by-step method

01
Place the beef strips in a container and mix them with salt, pepper, cumin, chopped garlic, and lime or lemon juice. Let them rest for 10 to 15 minutes. For more tender meat, cut it against the fiber.
Place the beef strips in a container and mix them with salt, pepper, cumin, chopped garlic, and lime or lemon juice. Let them rest for 10 to 15 minutes. For more tender meat, cut it against the fiber.
02
Heat a large skillet, griddle, or deep comal over medium-high heat
Heat a large skillet, griddle, or deep comal over medium-high heat. Add the bacon without oil and cook for 4 or 5 minutes, stirring occasionally, until it is golden and slightly crispy. If it releases too much fat, remove some and keep about one tablespoon in the skillet.
03
Add the onion and red and green bell peppers
Add the onion and red and green bell peppers. Sauté them for 3 or 4 minutes, until they start to soften but still retain some firmness and color.
04
Add the mushrooms and cook for 3 more minutes, until the moisture they release evaporates and they start to brown.
Add the mushrooms and cook for 3 more minutes, until the moisture they release evaporates and they start to brown.
05
Move the bacon and vegetables to the edges of the skillet
Move the bacon and vegetables to the edges of the skillet. If the surface is dry, add the 2 tablespoons of vegetable oil. Place the beef strips in the center, in a single layer. If the skillet is small, cook them in two batches.
06
Let the meat sit for 1 minute to brown and then stir
Let the meat sit for 1 minute to brown and then stir. Cook the strips for about 4 or 5 minutes, until they are no longer raw but still retain their juiciness.
07
Mix the meat with the bacon, onion, bell peppers, and mushrooms. Taste and adjust the salt if necessary.
Mix the meat with the bacon, onion, bell peppers, and mushrooms. Taste and adjust the salt if necessary.
08
Reduce the heat to medium-low and distribute the preparation in a uniform layer. Sprinkle the shredded Oaxaca cheese on top.
Reduce the heat to medium-low and distribute the preparation in a uniform layer. Sprinkle the shredded Oaxaca cheese on top.
09
Cover the skillet for 2 or 3 minutes, just until the cheese melts. Avoid prolonging the cooking time so the meat doesn't lose tenderness or the mushrooms release excess liquid.
Cover the skillet for 2 or 3 minutes, just until the cheese melts. Avoid prolonging the cooking time so the meat doesn't lose tenderness or the mushrooms release excess liquid.
10
Turn off the heat and let the alambre rest for 1 minute with the lid on.
Turn off the heat and let the alambre rest for 1 minute with the lid on.
11
Heat the tortillas on a comal, turning them one or two times, until they are flexible and lightly toasted. If you're serving them for several people, keep them wrapped in a clean cloth.
Heat the tortillas on a comal, turning them one or two times, until they are flexible and lightly toasted. If you're serving them for several people, keep them wrapped in a clean cloth.
12
Serve the alambre directly in the skillet or transfer it to a hot dish. Form the tacos with the tortillas, a generous portion of meat, vegetables, bacon, and melted cheese.
Serve the alambre directly in the skillet or transfer it to a hot dish. Form the tacos with the tortillas, a generous portion of meat, vegetables, bacon, and melted cheese.

Cooking tip

Cut the meat against the fiber to make it more tender.
Cook the beef strips in a single layer to favor browning.
If your skillet is small, prepare the meat in batches to avoid cooking it in its own juices.
Don't prolong the cooking time after adding the cheese.
Corn tortillas provide a more traditional flavor; flour tortillas are also a popular and soft option.
You can accompany the tacos with Mexican sauces, although the alambre is already seasoned and flavorful on its own.

Ingredients

Step-by-step method

Place the beef strips in a container and mix them with salt, pepper, cumin, chopped garlic, and lime or lemon juice. Let them rest for 10 to 15 minutes. For more tender meat, cut it against the fiber.

Heat a large skillet, griddle, or deep comal over medium-high heat

Add the onion and red and green bell peppers

Add the mushrooms and cook for 3 more minutes, until the moisture they release evaporates and they start to brown.

Move the bacon and vegetables to the edges of the skillet

Let the meat sit for 1 minute to brown and then stir

Mix the meat with the bacon, onion, bell peppers, and mushrooms. Taste and adjust the salt if necessary.

Reduce the heat to medium-low and distribute the preparation in a uniform layer. Sprinkle the shredded Oaxaca cheese on top.

Cover the skillet for 2 or 3 minutes, just until the cheese melts. Avoid prolonging the cooking time so the meat doesn't lose tenderness or the mushrooms release excess liquid.

Turn off the heat and let the alambre rest for 1 minute with the lid on.

Heat the tortillas on a comal, turning them one or two times, until they are flexible and lightly toasted. If you're serving them for several people, keep them wrapped in a clean cloth.

Serve the alambre directly in the skillet or transfer it to a hot dish. Form the tacos with the tortillas, a generous portion of meat, vegetables, bacon, and melted cheese.