Tacos de Alambre de Carne con Chorizo y Queso

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.