Meat
Alambre
Skewer-free Mexican-style grill of beef and peppers, bacon and onions, seared on the griddle then topped with melted cheese. The name means "wire", referring to the way the meat is threaded and grilled. A street food favourite in northern Mexico.
Ingredients
Ingredients
Marinade
Spices & seasoning
Optional extras
On the side
Instructions
- Mix the beef strips with the lime juice, salt and pepper, then leave to marinate for 15 minutes.
- Cut the peppers and onion into strips of similar size to the meat.
- Fry the bacon lardons in a hot pan with no added fat, until golden and crispy. Set aside.
- In the same pan with a little oil, sear the beef over high heat for 3 minutes, then add the peppers and onion.
- Return the bacon, season with chilli powder and stir-fry for 3 minutes.
- Spread the mixture on the griddle or in an ovenproof dish, cover with grated cheese and place under the grill until golden.
- Serve with warm tortillas and the jalapeño rings.
Variations and tips
With what you can find here. Oaxaca cheese can be replaced with mozzarella or cheddar, which melt very well.
Chicken version. Replace the beef with chicken breast cut into strips, cooking 2 minutes longer.
More ideas
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Mexico
Original Ecomely recipe.