Tacos de Alambre de Carne con Chorizo y Queso
Beef, Chorizo and Cheese Alambre Tacos
Recipe Yield
10 tacos
Cooking time
20 minutes
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Ingredients
- 1½ pounds beef top sirloin sliced into ½” steaks, cut into 1” pieces
- Juice of a lime about 2 tablespoons
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon kosher salt
- 1 teaspoon coarsely ground black pepper
- 8 ounces thick bacon cut in bite-sized pieces
- 8 ounces Tropical® Mexican Chorizo casings removed, chopped
- 1 white onion halved and slivered (about 2 cups)
- 1 red bell pepper stemmed, seeded, and cut into matchsticks or julienne
- 1 poblano chile stemmed, seeded, and cut into matchsticks or julienne
- 12 ounces Tropical® Oaxaca cheese pulled apart or cut into small pieces
- Corn tortillas
- Salsa Tatemada de Guacamole con Chile de Árbol
To Prepare
- In a large bowl, mix the lime juice, soy sauce, Worcestershire sauce, salt and pepper. Add the cut beef, mix well to coat, and let it marinate for at least 15 minutes.
- Meanwhile, in a large cast iron pan or casserole, cook the bacon over medium-high heat until it starts to brown and crisp, stirring occasionally, about 4 to 5 minutes. Add the chorizo and brown in the rendered bacon fat, until also browned and crisped. Transfer to a bowl with a slotted spoon or spider, leaving the rendered bacon and chorizo fat behind. Add the onion, bell pepper, and poblano, and cook until they soften, about 3 to 4 minutes. With a slotted spoon or spider, transfer to the same bowl as the bacon and chorizo.
- Raise heat to high and add the meat in batches, making sure to not overcrowd, leaving any marinade behind. Cook for about 4 minutes, stirring and flipping the meat as it browns, then transferring the cooked batch to a bowl. When all the meat has cooked, reduce heat to low and return the meat, vegetables, chorizo and bacon to the pan. Incorporate the cheese all over and cover with a lid for a few minutes, just until the cheese melts. Turn off heat.
- On a preheated comal or skillet over medium heat, heat the corn tortillas until completely heated through and lightly browned on both sides.
- Assemble the tacos with as much Alambre de Carne con Queso as you like, and dress with the Charred Chile de Árbol Guacamole Salsa.
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