Alambre is a Mexican dish made out of chopped grilled beef topped with bacon, roasted peppers, roasted onions, cheese, salsa and jalapenos served with corn or flour tortillas. The name of the dish means “wire” in Spanish and even in Filipino and it is believed that the name refers to the metal wire skewers that was used during the old days when preparing this dish.
Use of metal skewers in grilling a slab of meat came from the Arabs and this is one of the Mexican dishes with a Middle Eastern origin along with Tacos al pastor where meat is cooked in a spit basically a bigger “Alambre” then served on a flat bread, nothing can get more Arabic than that. Now with this Beef Alambre if you notice it is using a cheese similar to Mozzarella, the Queso de Oaxaca, this is also from the Arabian cuisine as stringy cheeses is one of their common ingredients.
I quite like this dish, it’s quite a comfort meal specially when the freshly grilled beef topped with bacon is served with a fresh and warm tortilla alongside some creamy melted cheese, add to that some heat from the jalapenos and some tangy tomatoes this definitely would easily beat any tacos.
- 700 g well marbled steak, cut into small cubes
- 4 slices streaky bacon
- 1 green capsicum / bell pepper, sliced thinly
- 2 teaspoon cumin
- 3 roma tomatoes, chopped
- 4 cloves garlic, minced
- 1 white onion, chopped
- 1 cup queso Oaxaca or mozzarella, shredded
- ⅓ cup cojita cheese or feta
- freshly ground black pepper
- tortillas, to serve
- sour cream, to serve
- chopped cilantro, to garnish
- In a bowl add steak then season it with cumin, freshly ground black pepper and salt. Set this aside.
- In a pan add a bit of oil then cook bacon lightly but not crispy, remove from pan let it cool then chop into smaller pieces.
- Using the same pan, add more oil if needed bring heat to high and once pan is really hot add the steak and quickly cook beef until brown on all sides. This will take not more than 5 minutes. Remove beef from pan then set aside.
- In the same pan add oil then sauté the garlic and onions.
- Add the green bell peppers, tomatoes and some jalapenos (according to the taste you like), cover pan then cook for 5 minutes or until vegetables are tender.
- Add the beef back, mix together with vegetables top with cooked bacon, cojita cheese and queso Oaxaca. Cover for a minute then run the heat off. Let the cheese melt with the residual heat then garnish with cilantro.
- Serve with tortillas, sour cream, tomatoes and sliced jalapenos.