Name: Northern Mexican Beef and Pepper Skewers with Bacon and Melted Cheese
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lb skirt or sirloin steak, trimmed and cut into 1-inch strips; 3 tbsp soy sauce; 2 tbsp fresh lime juice (about 1 lime); 3 cloves garlic, minced; 1 tsp ground cumin; 1 tsp freshly ground black pepper; 1 tbsp olive oil; 6 oz thick-cut bacon, cut into 1-inch pieces; 1 large red bell pepper, cut into 1-inch squares; 1 large green bell pepper, cut into 1-inch squares; 1 large white onion, cut into 1-inch squares; 8 oz Oaxaca or Monterey Jack cheese, shredded; 8 metal or soaked wooden skewers; 12 warm corn tortillas; 1 cup salsa verde or pico de gallo; 1 lime, cut into wedges; 1/4 cup chopped fresh cilantro

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Alambres are a beloved street-food classic from northern Mexico, named after the wire skewers that once carried sizzling beef, smoky bacon, and sweet bell peppers over hot coals. This skillet version captures the same charred flavor with melted string cheese draped over the top, then served with warm corn tortillas and salsa.

Prep Time20 mins

Cook Time15 mins

Total Time35 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

540 kcalCalories
32 gFat
13 gSaturated Fat
22 gCarbs
4 gFiber
5 gSugar
38 gProtein
860 mgSodium
680 mgPotassium
220 mgCalcium
4.5 mgIron
78 mgVitamin C
115 mcgVitamin A

Ingredients

For the beef marinade

1.5 lb skirt or sirloin steak, trimmed and cut into 1-inch strips
3 tbsp soy sauce
2 tbsp fresh lime juice (about 1 lime)
3 cloves garlic, minced
1 tsp ground cumin
1 tsp freshly ground black pepper
1 tbsp olive oil

For assembling the skewers

6 oz thick-cut bacon, cut into 1-inch pieces
1 large red bell pepper, cut into 1-inch squares
1 large green bell pepper, cut into 1-inch squares
1 large white onion, cut into 1-inch squares
8 oz Oaxaca or Monterey Jack cheese, shredded
8 metal or soaked wooden skewers

For serving

12 warm corn tortillas
1 cup salsa verde or pico de gallo
1 lime, cut into wedges
1/4 cup chopped fresh cilantro

Directions

In a large bowl, combine soy sauce, lime juice, garlic, cumin, black pepper, and olive oil. Add the beef strips, toss to coat, and marinate for 15-20 minutes at room temperature.
If using wooden skewers, soak them in water for at least 30 minutes. Thread the marinated beef, bacon pieces, bell peppers, and onion onto the skewers, alternating ingredients and dividing evenly.
Heat a large cast-iron skillet or comal over high heat until very hot, about 3-4 minutes. Lightly brush with oil. Place the skewers on the hot surface in a single layer.
Sear the skewers for 2-3 minutes per side, turning to char all sides, until the bacon is crisp and the beef reaches medium doneness (about 3 minutes total for medium).
Reduce heat to medium, push the skewers together, and pile the shredded Oaxaca or Monterey Jack cheese over the top. Cover with a lid or large bowl for 1-2 minutes until the cheese melts and drapes over the meat.
Remove from heat and let rest for 2 minutes. Slide the meat, peppers, and melted cheese off the skewers onto a serving platter or keep them on the skewers for presentation.
Serve immediately with warm corn tortillas, salsa verde or pico de gallo, lime wedges, and fresh cilantro. Guests can build their own tacos with the sizzling filling.

Cook’s Notes

Use a screaming-hot cast-iron skillet or comal to get a proper sear without overcooking the beef.
Soak wooden skewers in water for at least 30 minutes to prevent them from burning on the hot surface.
For an extra layer of northern Mexican flavor, add 4 oz of crumbled Mexican chorizo to the skillet before adding the skewers.
Do not over-marinate the beef in lime juice beyond 30 minutes, or the acid will make the meat mushy.
Serve immediately – alambres are best enjoyed piping hot while the cheese is still gooey and stretchy.

DinnerSavoureux