Tacos de Alambre

I recently tried a new taco recipe I’ve been dying to try…Tacos de Alambre. These tacos were adapted from Mexico in My Kitchen food blog and I appreciated the recipe inspiration and tips. So eazy and delish. In Mexican food, the word ‘Alambre’ translates to a Mexican dish consisting of chopped meats and vegetables, served with corn or flour tortillas.

I love the smokiness and saltiness of the bacon flavor in the beef as it is cooked and how the cheese melted on top of the meats into some ooey gooey cheese pulling goodness. The beef and bacon were perfect proteins on my fresh and warm homemade corn tortillas. I added some guac and squeezed some lime juice and hot sauce on the tacos to brighten it up and cut through some of the richness of the meats.

These Tacos de Alambre were super flavorful and delicious. The girls loved it so much and we will definitely be making these bad boys again!

1.5 pound beef, cut into small bite-size pieces
4 slices thick-cut bacon, finely diced
8 ounces Oaxaca cheese, or your favorite white melting cheese
1/2 lime, juiced
1/4 onion, finely diced
1/2 green bell pepper, finely diced
1/2 red bell pepper, finely diced
2 garlic cloves, finely minced
1/2 teaspoon salt
1/4 teaspoon pepper

corn tortillas, warmed
lime wedges
hot sauce


Marinate Beef – in a medium bowl, add beef. Season the beef with salt and pepper and squeeze in lime juice. Mix well and marinate for at least 30 minutes.

Cook Beef and Bacon – In a large skillet, add chopped bacon. Turn the heat on to medium-high heat. Cook the bacon for five minutes until the bacon fat renders and the bacon begins to crisp. Add beef and garlic and saute for about 3 minutes until beef starts getting some color. Add green bell pepper, red bell pepper, and onions and continue sauteing for about 4-5 minutes until the liquid evaporates and the veggies are tender. Top the meat with shredded Oaxaca cheese, turn off the heat, and we’re ready to serve.

Prepare Taco – Top a warmed corn tortilla with a few ounces of beef and cheese and garnish each taco with your favorite condiments.


  • Add jalapenos for extra kick
  • If you don’t have Oaxaca cheese available, monterey jack or mozzorella works great.
  • Blow torch the cheese to make it toasty.


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