Best for: A fast, cheesy griddle dinner for taco lovers.
Alambre de res — beef cooked on a flat-top with bacon, peppers, onion, and a blanket of melted cheese — is a Mexico City taquería staple. Everything cooks together on the griddle and goes straight into warm tortillas.
Griddle: Flat-top griddle or large cast-iron skillet over direct medium-high heat; about 425°F surface. Equipment: Griddle, two spatulas, thermometer.
Ingredients
Total: 35 minutes.
- 1 1/2 lb beef sirloin or flank steak, cut into 1/2-inch strips
- 4 slices bacon, chopped
- 1 large white onion, diced
- 2 poblano peppers, seeded and diced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded Monterey Jack or Oaxaca cheese
- 12 corn or flour tortillas
- 1 cup chopped cilantro
- 2 limes, cut into wedges
Directions
Heat the griddle to about 425°F. Cook the chopped bacon for about 4 minutes, until its fat renders and the edges crisp.
Add the onion and poblanos to the bacon fat and cook for 4–5 minutes, until softened with charred edges.
Push the vegetables to one side. Add the beef in a single layer, season with the salt, pepper, and cumin, and sear undisturbed for 2 minutes; then stir-fry 3–4 minutes, until the strips are cooked through, adding the garlic in the last minute.
Mix everything together on the griddle, sprinkle the cheese over the top, and cover loosely with a dome or foil for 1–2 minutes, until the cheese melts.
Warm the tortillas on the edge of the griddle for about 30 seconds per side.
Spoon the alambre into the warm tortillas, top with cilantro, and serve with lime wedges.
Grilling tip: Cook the beef in one uncrowded layer — crowding the griddle steams the meat instead of searing it.
