Can also use chicken or shrimp. Add all 3 to make ‘combo’ Alambre!
Salt & Pepper
Taco/Mexican seasoning
1/2 lime, juiced
6 oz bacon cut into 1/2 inch pieces
1-1/4 cup white onion, chopped (about 1/2 medium sized onion)
1-1/4 cup red and green peppers, chopped
6 oz Oaxaca or Muenster cheese
12 medium sized corn or 8 medium sized flour tortillas
Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt & pepper and Taco/Mexican seasoning. Set aside.
Place cast-iron skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turns a light brown around the edge. At this point, you can remove some of the fat if you want
Add the steak to the skillet with the bacon and cook, about 6 minutes, stirring occasionally.
Stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes, or longer if you like the veggies more tenderly cooked.
Grate the cheese and cover the meat. Wait until it starts melting.
Remove the skillet from the heat and cover with a lid. Warm the tortillas and serve in tacos with additional toppings as desired, such as:
Farrside Foods - Recipes and Concoctions 