Easy Alambre Tacos With Carne Asada

What are Alambre Tacos?

Alambre Tacos (tacos de alambre) are tacos made with Carne Asada. The beef is pan-fried with bacon, onions, and bell peppers… So in a way, they are similar to steak fajitas, but easier to eat in my opinion. Alambre technically means grilled, but I find it much easier – and just as tasty – to make this recipe in a cast-iron skillet. This is a great recipe for Taco Tuesday or as a quick and delicious 30-minute meal any night of the week!

Ingredients You Need

Cooking oil – or butterSkirt steak – or flat iron or hanger steakSpices – ancho chili powder, salt, and garlic powderThick-cut bacon – roughly choppedBell peppers – any color you likeSweet onion – peeled and choppedJalapeño – seeded and choppedTortillas – corn or flour

Easy Recipe Steps

In a small bowl mix the ancho chili powder, salt, and garlic powder together. Sprinkle over both sides of the steak and rub to coat. Place a large 12 to 14 inch deep cast-iron skillet over medium-high heat. Add oil to the skillet. Cut the steak in half, if needed, so it can fit flat in the skillet. Once the oil is hot, sear the steak for 2 to 3 minutes per side. Then remove it from the skillet and set it on a cutting board. Meanwhile chop the bacon, bell pepper, onion, and jalapeño. Once you remove the steak from the skillet, add in the bacon. Stir and brown the bacon for 3 to 4 minutes. Then add in the jalapeño. Sear another minute. Move the bacon and jalapeño to the side of the skillet and add the onions. Stir and sear for 2 minutes. Then add in the peppers. Stir and sear for another 2 minutes. Once the steak has rested on the cutting board for at least 5 minutes, chop it into small bite-size pieces. Add the steak pieces into the skillet. Mix the steak into the vegetables and fry for another 3 to 4 minutes. When ready to serve, pile the warm steak mixture onto small corn tortillas. Pro Tip: It can be a good idea to warm the corn tortillas (and double them) to hold all the fillings. Cold corn tortillas are stiff and can break.

Our Favorite Taco Toppings

I always top steak fajita tacos with a bright and creamy salsa verde and crumbled Oaxaca cheese. We also have a FABULOUS avocado crema that is perfect to top these little beauties! Cilantro and a fresh lime wedge are also a good idea to have on the side.

Recipe Tips and Variations

Make this a chicken alambre tacos recipe by substituting the skirt steak with sliced chicken breasts or whole boneless chicken thighs.You can omit the bacon, if you prefer. Just add 1 Tablespoon of oil to the skillet to cook the diced peppers and onions.Leave out the jalapeno for a mild steak fajita taco recipe.If using corn tortillas this recipe is naturally gluten-free. Or enjoy with your favorite gluten-free flour tortillas, if you like.Keep this a low-carb meal by serving the carne asada in low carb tortillas or over fresh salad greens.Don’t forget to lightly warm the tortillas before filling. This makes them nice and soft but also strong and flexible.

How do you make alambre carne asada on the grill?

Season the meat and heat the grill to medium-high heat, approximately 450-500°F. Cook the steak for 3-4 minutes per side to get a nice char.

What can you eat with carne asada tacos?

Pair tacos de carne asada with any of your favorite Mexican-inspired sides. We love Frijoles de la Olla or refried beans, and fluffy yellow or Spanish rice. And a side of crispy Patatas Bravas are always a big hit!

How do you store steak fajita leftovers?

This carne asada tacos recipe is terrific to make in a large batch and have leftovers for a few days. The steak, bacon, onion, and peppers will keep well for up to 3-4 days in an airtight container in the refrigerator. Then briefly reheat in a microwave or in a skillet, and assemble the tacos fresh for lunch or a quick dinner.