Mexican Alambre (One-Pan Beef & Bacon Skillet)

Ingredients

• 4 slices Beef Bacon (cut into 1‑inch pieces)
• 1 pound Beef Steak (such as sirloin or flank) (cut into 1‑inch cubes)
• 1 medium Onion (peeled and diced)
• 1 large Jalapeño Pepper (seeded and thinly sliced)
• 1 medium Red Bell Pepper (diced)
• 1 medium Tomato (diced (optional, adds moisture))
• 1 teaspoon Paprika (smoked paprika preferred)
• 1 teaspoon Chili Powder
• ½ teaspoon Dried Oregano
• ½ teaspoon Ground Coriander
• ½ teaspoon Ground Cumin
• 1 teaspoon Salt (adjust to taste)
• 1 cup Chihuahua Cheese (or Oaxaca) (shredded)
• 8 small Flour Tortillas (warm before serving)
• ½ cup Green Salsa (store‑bought or homemade)

Instructions

1. Render the Bacon

   Place the bacon pieces in a cold skillet. Turn the heat to medium‑high and let the fat render, stirring occasionally, until the bacon is crisp and most of the fat has melted.

   Time: PT5M

   Temperature: medium‑high

2. Sauté the Vegetables

   Push the cooked bacon to one side of the pan. Add the diced onion, sliced jalapeño, and diced red bell pepper to the rendered fat. Cook, stirring frequently, until the vegetables are softened but not browned, about 5 minutes.

   Time: PT5M

   Temperature: medium

3. Cook the Cubed Steak

   Clear a space in the center of the pan, then add the cubed steak. Sprinkle the paprika, chili powder, oregano, coriander, cumin, and salt directly over the meat. Stir‑fry until the beef is browned on all sides and cooked through, about 7 minutes.

   Time: PT7M

   Temperature: medium‑high

4. Add Tomatoes and Simmer

   Stir in the diced tomato (if using). Cover the skillet with a lid and let the mixture steam for 5 minutes so the flavors meld and the tomato releases moisture.

   Time: PT5M

   Temperature: medium

5. Melt the Cheese

   Sprinkle the shredded Chihuahua cheese evenly over the top. Replace the lid and let the cheese melt, about 2 minutes.

   Time: PT2M

   Temperature: medium

6. Serve

   Scoop the alambre onto warm flour tortillas, drizzle with green salsa, and enjoy immediately.

   Time: PT1M

Nutrition Facts

Calories

520

Protein

30g

Carbohydrates

35g

Fat

25g

Fiber

4g

Ingredient Substitutions

• Instead of Beef Bacon: Pancetta, Turkey bacon
• Instead of Beef Steak (such as sirloin or flank): Chuck steak, Skirt steak
• Instead of Onion: White onion, Shallots
• Instead of Jalapeño Pepper: Serrano pepper, Poblano pepper
• Instead of Red Bell Pepper: Yellow bell pepper, Orange bell pepper
• Instead of Tomato: Canned diced tomatoes, Roma tomato
• Instead of Paprika: Sweet paprika
• Instead of Chili Powder: Cajun seasoning
• Instead of Dried Oregano: Mexican oregano
• Instead of Ground Coriander: Cilantro leaves (fresh)
• Instead of Ground Cumin: Ground coriander
• Instead of Salt: Sea salt
• Instead of Chihuahua Cheese (or Oaxaca): Monterey Jack, Mozzarella
• Instead of Flour Tortillas: Corn tortillas
• Instead of Green Salsa: Pico de gallo, Salsa verde

Equipment Needed

• Large Skillet (cast‑iron or heavy‑bottomed)
• Wooden Spoon or Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Cheese Grater
• Lid that fits skillet
• Serving Plate
• Tongs (optional) (optional)

Critical Steps — Do Not Skip

• Rendering the bacon fat properly ensures the dish isn’t greasy or dry
• Cooking the vegetables until soft prevents crunch in the final dish
• Browning the cubed steak quickly locks in flavor
• Adding cheese at the very end prevents it from becoming rubbery

Chef Tips from the Video

• Use a cast‑iron skillet for the best heat retention and flavor
• For extra heat, leave some jalapeño seeds in the dish
• A squeeze of fresh lime over the finished alambre brightens the flavors

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 3 days.

Freezer: Can be frozen for up to 2 months; reheat gently on the stovetop.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Dice the onion, jalapeño, and bell pepper a day ahead and store in a sealed container in the fridge
• Pre‑shred the cheese and keep refrigerated
• The alambre reheats well in a skillet over medium heat; add a splash of water if it looks dry