Authentic Mexican Alambre de Res
Sizzling tender strips of seared sirloin beef tossed with smoky bacon, sautéed poblano and bell peppers, and enveloped in a blanket of molten Oaxaca cheese.
History & Origins
Mexico City’s Taquería Sizzling Skillet Icon
Born in the bustling taquerías of Mexico City, Alambre takes its name from skewers (‘alambre’ meaning wire) where meats were originally skewered and grilled before being transferred to sizzling flat-top planchas with melted quesillo.
Ingredients
Steak, Smoky Bacon & Sautéed Aromatics
- •1.5 lbs Top sirloin steak, cut into bite-sized 1/2-inch strips
- •6 oz Thick-cut smoked bacon, chopped into 1/2-inch lardons
- •1 medium Green bell pepper, seeded and diced
- •1 medium Red bell pepper, seeded and diced
- •1 medium White onion, diced
- •2 cloves Fresh garlic, minced
- •1 tsp Ground cumin and 1/2 tsp Mexican oregano
Finishing, Garnishes & Chef’s Additions
- •8 oz Queso Oaxaca, shredded (or low-moisture whole-milk mozzarella)
- •12 small Warm heirloom corn tortillas, for serving
- •1/4 cup Fresh cilantro, finely chopped
- •1 large Fresh lime, cut into wedges
Step-by-Step Instructions
Preparation & Method
Fry diced bacon in a heavy cast-iron skillet over medium-high heat until golden and crispy. Remove bacon with a slotted spoon. Sear seasoned sirloin strips in rendered pork fat for 3 minutes until deeply browned. Remove steak to plate.
Add diced onions, bell peppers, garlic, cumin, and oregano directly into the skillet drippings. Sauté for 4-5 minutes until onions are translucent and peppers develop blistered charred edges.
Return seared steak and crispy bacon to skillet, tossing with vegetables. Lower heat to medium-low, cover entire top evenly with shredded Oaxaca cheese, cover with lid for 2-3 minutes until cheese is molten and stretchy.
Scatter fresh chopped cilantro over bubbly cheese and take the sizzling skillet directly to the table. Spoon hearty portions into warm corn tortillas and squeeze fresh lime juice over each taco.
Beverage Pairing
Bohemia Vienna Lager / Smoky Mezcal Paloma
A crisp, toasty Vienna lager or an artisanal agave mezcal with fresh grapefruit balances rich charred beef fat and molten salty cheese.
Culinary Science Insight
Pasta Filata Viscosity & Maillard Sear
Oaxaca cheese is a stretched-curd pasta filata cheese whose aligned casein protein matrix melts into uniform elastic strands without breaking into oily pools under gentle skillet heat.