Search thousands of recipes reviewed by home cooks like you.

Tacos de Alambre

Tacos de Alambre

  • Prep

    15 m
  • Cook

    1 h 5 m
  • Ready In

    1 h 20 m
Miss Lady

Miss Lady

This mild, authentic recipe for beef taco topping is an adaptation of a favorite recipe from a local restaurant in Las Cruces, New Mexico. The steak you use may vary according to what's available and cost-effective at your local grocery. We divide this dish into several meals by refrigerating the beef and vegetable mixture and cooking the bacon fresh each time.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 664 kcal
  • 33%
  • Fat:
  • 37.8 g
  • 58%
  • Carbs:
  • 51.5g
  • 17%
  • Protein:
  • 31.1 g
  • 62%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 628 mg
  • 25%

Based on a 2,000 calorie diet

Directions

  1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.
  2. Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes. Drain off any excess liquid.
  3. Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.
  4. Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot. Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

SB
40

SB

2/10/2011

This recipe is really good with a few changes, so heres some tips to help improve this: First dont use ground beef, use steak or chicken. If you can find cecina, its great for alambres, but if not a fajita steak or skirt steak will work well. Slice meat into thin strips. Fry bacon, set a side and discard grease. Season chicken or steak (if cecina, no need to season) with salt, pepper, cumin and 2 minced garlic cloves. In a seperate pan, use about 1 tablespoon oil and fry chicken or steak until cooked through. Drain any liquid that has accumlated. Add peppers, tomatoes (I use 1-2 roma tomatoes) (1 green or red bell pepper and 2 jalapenos) and onion to meat mixuture, cook until veggies are tender; should only take 3-4 minutes. Remove from heat and top with shredded oaxaca cheese and cover until melted. Cook tortillas until warm, set on plate in a circle and place a teaspoon of mexican creama on each one, top with cojita cheese. Place meat mixture onto each tortilla and top with bacon crumbles. Serve hot sauce and guacamole sauce on side. These are wonderful! One of our favorite family dished to make at home.

Elaine E
13

Elaine E

11/29/2010

I think I need Miss Lady to show me how to fry these. The filling fell out when you try to turn them over. The taste wasn't bad.

Similar recipes

ADVERTISEMENT