Alambre Recipe Authentic and Flavorful

This authentic alambre recipe features thinly sliced beef and smoky bacon cooked with bell peppers, onions, and cheese. Originally from Mexico City, this skillet dish is perfect for a weeknight dinner or a weekend gathering. It's ready in about 30 minutes and is packed with savory flavor.

Ingredients

• 1 pound flank steak, thinly sliced
• 6 slices bacon, cut into 1-inch pieces
• 1 large onion, sliced
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1/2 cup shredded Oaxaca cheese (or mozzarella)
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and black pepper to taste
• 1 tablespoon olive oil
• Corn or flour tortillas for serving

Directions

1. Heat olive oil in a large cast iron skillet or pan over medium-high heat. Add the sliced bacon and cook for 5-7 minutes, until crispy. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the skillet.
2. Increase the heat to high. Add the thinly sliced flank steak to the skillet. Season with salt, black pepper, chili powder, and cumin. Cook for 3-4 minutes, stirring frequently, until the steak is browned and cooked through. Remove the steak and set it aside with the bacon.
3. Reduce the heat to medium. Add the sliced onion and bell peppers to the skillet. Sauté for 8-10 minutes, or until the vegetables are softened and slightly caramelized.
4. Return the cooked steak and bacon to the skillet with the vegetables. Stir everything together until well combined.
5. Sprinkle the shredded cheese evenly over the mixture. Cover the skillet with a lid or foil and let it cook for 2-3 minutes, or until the cheese is melted and gooey.
6. Garnish with fresh cilantro and serve the alambre hot, with warm tortillas on the side for making tacos.