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.
- 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
- 1/3 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.