A sizzling platter of grilled meat, bacon or chorizo, cheese, peppers, onions, served with tortillas & sides.

2-4 servings

Time: 25 mins

By Keith McBrayer

The recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.

Keith McBrayer

Keith McBrayer



  • Alambre base

    • steak
      , thinly sliced
      1 part
    • bacon
      , roughly chopped
      1 part
    • green bell peppers
      , sliced
      1 part
    • onions
      , sliced
      1 part
    • cheese
      , grated
      1 part
    • salt
      to taste
    • black pepper
      to taste
    • chicken bouillon powder
      to taste
  • For serving

    • tortillas
    • salsa
    • rice & beans


Step 1: Render the bacon fat

In a large cast iron pan, add the roughly chopped bacon (and/or chorizo/ham, if using) and bring to medium heat. Allow the fat to fully render and continue cooking and stirring until the pieces are and beginning to crisp up. Remove the bacon pieces and set aside, but leave all the rendered fat in the pan.

Step 2: Sauté the peppers & onions

Add the sliced peppers & onions to the pan. Lightly season with a sprinkle of salt. Increase the heat to high and the vegetables in the hot bacon fat until softened and in spots.

Remove the peppers and onions from the pan (set them aside with the reserved bacon). Leave any residual fat in the pan.

Step 3: Sear the meat

Make sure the meat is thinly sliced (the pieces should be a similar size to the peppers/onions). Bring the pan back to high heat, and add the meat in an even layer. Season with a sprinkle of salt, pepper, and bouillon powder.

Allow the meat to on one side, undisturbed, until it develops deep on one side. When the meat is mostly cooked through, add the reserved bacon and vegetables back into the pan. Shake and toss everything together.

  • If the meat is sticking to the pan, or if bits stuck to the pan are threatening to burn, with a splash of water, which should release everything.

Taste the mixture for seasoning. If needed, add a bit more salt, pepper, or bouillon powder.

Step 4: Melt the cheese & serve

Add a few handfuls of grated cheese over the top of the meat mixture in an even layer. Cover the pan until the cheese just begins to melt, then cut off the heat.

Transfer the alambre to a plate, or just serve it on the table right out of the pan. Enjoy with tortillas (make tacos as you go) and salsa or fresh toppings of choice.



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