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Per serving
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- 1
Season the steak
Slice the steak as thin as you possibly can (or grab it pre-shaved at the meat counter). Toss it in a bowl with the salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper until every piece is coated. Set it aside.
- 2
Crisp the bacon
Dice the bacon and drop it into a large cast-iron or nonstick skillet over medium heat. Cook until the fat renders out and the bacon goes crispy, about 5-10 minutes. Scoop it onto a paper-towel-lined plate and leave every drop of that fat in the pan.
- 3
Build the filling
Into that gorgeous bacon fat, add the chorizo and cook about 5 minutes, breaking it up as you go. Dice the bell pepper and onion, toss them in, and cook 5 more minutes until they soften. Add the seasoned steak and cook another 5 minutes, stirring, until it's just done.
- 4
Blanket it in cheese
Pull the pan off the heat. Stir the crispy bacon back in, then pile the shredded cheese all over the top. Cover for 5 minutes and let it melt into gooey, bubbly glory.
- 5
Taco time
Warm your corn tortillas, bring the whole skillet to the table, and let everybody scoop their own. Hit them with a squeeze of lime, some chopped cilantro, and a few avocado slices.
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Tacos de Alambre
Created by: TacoEveryDay
Ingredients
- 1 lb ribeye steak
- 2 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp smoked paprika
- 1/4 tsp ground cumin
- 1/4 tsp black pepper
- 8 oz thick-cut bacon
- 8 oz Mexican chorizo
- 1 bell pepper
- 1/2 white onion
- 1 1/2 cup Monterey Jack cheese
- 12 corn tortillas
- 1 lime
- cilantro
- 1 avocado
Instructions
- Season the steakSlice the steak as thin as you possibly can (or grab it pre-shaved at the meat counter). Toss it in a bowl with the salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper until every piece is coated. Set it aside.
- Crisp the baconDice the bacon and drop it into a large cast-iron or nonstick skillet over medium heat. Cook until the fat renders out and the bacon goes crispy, about 5-10 minutes. Scoop it onto a paper-towel-lined plate and leave every drop of that fat in the pan.
- Build the fillingInto that gorgeous bacon fat, add the chorizo and cook about 5 minutes, breaking it up as you go. Dice the bell pepper and onion, toss them in, and cook 5 more minutes until they soften. Add the seasoned steak and cook another 5 minutes, stirring, until it's just done.
- Blanket it in cheesePull the pan off the heat. Stir the crispy bacon back in, then pile the shredded cheese all over the top. Cover for 5 minutes and let it melt into gooey, bubbly glory.
- Taco timeWarm your corn tortillas, bring the whole skillet to the table, and let everybody scoop their own. Hit them with a squeeze of lime, some chopped cilantro, and a few avocado slices.