Tacos de Alambre

Ingredients

Lime wedges

for serving

Cilantro

1/4 cup, chopped for garnish

Salsa

1 cup, for topping

Oaxaca cheese

2 cups, shredded

Corn tortillas

8-10, for serving

Salt

to taste

Pepper

to taste

Olive oil

2 tablespoons

Bacon

4 slices, chopped

Onion

1 medium, sliced

Bell peppers

2 (one red, one green), sliced

Beef steak

1 pound, sliced into thin strips

Instructions

1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the chopped bacon and cook until crispy, about 5-7 minutes. Remove from the skillet and set aside, leaving the bacon fat in the skillet.
3. In the same skillet, add the sliced beef steak and cook until browned, approximately 3-4 minutes. Remove from the skillet and set aside.
4. Add the sliced onions and bell peppers to the skillet and sauté until softened, about 4-5 minutes.
5. Return the cooked bacon and beef steak to the skillet with the onions and bell peppers. Season with salt and pepper. Cook for an additional 2-3 minutes to allow the flavors to meld.
6. While the filling is cooking, warm the corn tortillas on a separate skillet or in the oven until pliable.
7. To assemble, place a portion of the meat and vegetable mixture onto each tortilla.
8. Top generously with shredded Oaxaca cheese, add salsa, and garnish with chopped cilantro.
9. Serve the tacos de alambre with lime wedges on the side for a fresh squeeze of citrus.