Alambre is a popular Mexican dish consisting of grilled beef topped with chopped bacon, capsicums (bell peppers), onions, and cheese. It is usually served with freshly made corn or flour tortillas. The most common ingredient is beef, and other kinds of meat such as chicken or pork are also used. Some recipes even substitute chopped ham or chorizo instead of the bacon. Alambres are popular in many parts of Mexico, especially in Mexico City, Oaxaca, and among Mexican-American populations across the United States.
The name Alambre literally means “wire” in Spanish. It is commonly believed that the name refers to the act of skewering the ingredients while cooking although this is not always the case.
- 450 g beef, sliced into small pieces
- 2 red capsicums (bell peppers), diced
- 5 slices bacon, diced
- 2 medium red onions, sliced
- 1 jalapeño chilli, sliced lengthwise
- ½ cup shredded monterey jack cheese
- vegetable oil, for frying
- 8 flour tortillas
- salt and freshly ground black pepper
- lime wedges
- Fry the bacon briefly in a piping hot skillet until the edges are golden brown but bacon is not crispy or completely cooked.
- Remove from skillet and add the onions and red capsicums to the hot oil. Lower the heat and saute until soft.
- Add the beef slices and bacon and turn up the heat, frying until the beef is cooked through.
- Spread the cheese on top.
- Serve with warm flour tortillas and lime wedges.
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