Tacos de Alambre

Ingredients

• 1 pound beef steak (ribeye, sirloin, or flank steak), (shaved or thinly sliced)
• 2 teaspoons kosher salt
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• ¼ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 8 ounces thick-cut bacon, (diced)
• 8 ounces Mexican chorizo
• 1 bell pepper, (diced (red, yellow, or orange))
• ½ white onion, (diced)
• 1 ½ cups shredded Monterey Jack, mozzarella, or Oaxaca cheese
• Optional garnishes: lime juice, chopped cilantro, diced avocados

Steps

1. 1

   Add the steak to a medium bowl and season with the salt, garlic powder, onion powder, smoked paprika, cumin, and black pepper. Toss until evenly coated and set aside.

2. 2

   Heat a large nonstick or cast-iron skillet over medium heat. Add the bacon and cook until the fat renders and the bacon is crispy, about 5-10 minutes. Transfer the bacon to a plate lined with paper towels and set aside.

3. 3

   In the same skillet with the rendered fat, add the chorizo and cook for 5 minutes, breaking up the meat into small pieces as it cooks.

4. 4

   Add the bell pepper and onions and cook for 5 minutes until they begin to soften.

5. 5

   Add the seasoned steak to the pan and cook for 5 minutes, stirring occasionally, until it reaches the desired doneness. Remove the pan from the heat.

6. 6

   Stir in the crispy bacon and top with shredded cheese. Cover for 5 minutes to allow the cheese to melt.

7. 7

   Serve the tacos directly from the pan and garnish with lime juice, cilantro, and avocado slices, if desired.