Indulge in the mouthwatering delight of Steak and Bacon Tacos, also known as Tacos de Alambre, where sizzling flavors meet savory goodness.
Picture tender, juicy steak and crispy, flavorful bacon expertly grilled to perfection, then combined with spices, sautéed peppers and onions, all hugged by pepper Jack cheese and a warm soft corn tortilla.
The tantalizing aroma will captivate your senses, leading to a symphony of flavors with each satisfying bite.
The delightful combination of smoky bacon, hearty steak, and colorful vegetables creates a fiesta in your mouth, making Steak and Bacon Tacos a must-try for any taco enthusiast.
Get ready to experience a burst of deliciousness that will leave you craving more.
Read More Here About The Roots Of Mexican Cuisine
Steak And Bacon Tacos – Tacos De Alambre
1 pound flank steak, cut into thirds with the grain, then sliced ¼ inch thick against the grain
1 1/2 teaspoons ground cumin, divided
1 1/2 teaspoons chili powder, divided
Kosher salt and ground black pepper
6 ounces bacon, chopped
1 medium white onion, halved and thinly sliced
4 large jalapeño chilies, stemmed, halved, seeded and thinly sliced
5 medium garlic cloves, thinly sliced
1 pint cherry or grape tomatoes, halved
4 ounces sliced Pepper Jack cheese
8 corn tortillas, warmed
In a medium bowl, season the steak with ½ teaspoon of cumin, ½ teaspoon of chili powder, 1 teaspoon salt and ½ teaspoon pepper, tossing to coat. Set aside.
In a 12-inch nonstick skillet over medium, cook the bacon, stirring occasionally, until browned and crisp, 8 to 10 minutes.
Using a slotted spoon, transfer to a small bowl. Pour off and discard all but 2 tablespoons of the bacon fat.
Return the skillet to medium-high and heat the fat until shimmering. Add half the steak in an even layer and cook without disturbing until well browned, 1½ to 2 minutes. Stir and continue to cook until no longer pink, another 30 seconds.
Using tongs, transfer the steak to a clean medium bowl. Using the fat remaining in the pan, repeat with the remaining beef. Wipe out the skillet.
Return the skillet to medium-high, add the onion and cook without stirring until beginning to brown, about 2 minutes.
Stir in the chilies, garlic, the remaining 1 teaspoon cumin, the remaining 1 teaspoon chili powder, 1 teaspoon salt and ½ teaspoon pepper, then cook until fragrant, about 30 seconds.
Reduce to medium-low and stir in the tomatoes and ¼ cup water.
Continue to cook, stirring occasionally and crushing the tomatoes, until the tomatoes are fully softened, about 7 minutes. Stir in the beef and accumulated juices.
Taste and season with salt and pepper. Layer the cheese on top, then sprinkle with the bacon.
Cover, reduce to low and cook until the cheese is melted, 2 to 3 minutes. Remove skillet from heat. Using kitchen tongs, stir in melted cheese and bacon. Serve with warm corn tortillas.
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The ingredients in this are exactly what I love except the steak. I never make a dish like this because I love very rare steak and my husband doesn’t. Even when we have chicken, he likes the white meat and I like dark meat but chicken I can cook both at the same time when I leave them in whole pieces. I bet this recipe would be excellent with chicken too.
Yes, thigh meat would be a good choice.
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Thanks for reposting our recipes