Tacos de Alambre

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Course Main Course

Servings 4

Equipment

10" or 12" cast iron skillet

Ingredients

olive oil (to grease the pan)
8 oz bacon (diced)
2-3 links chorizo (casings removed)
1 1/2 lbs boneless ribeye (diced into 1" pieces)
2 red bell peppers (diced into 1" pieces)
1/2 white onion (diced into 1" pieces)
1 jalapeño (finely diced) remove the seeds if you want less heat
2 cloves garlic (grated or minced)
2 tsps Anchonero Hot Rub
Oaxaca and/or Monterey Jack Cheese (shredded)
salt & pepper

Instructions

Add diced bacon to a lightly oiled 10-12" cast iron skillet, over medium high heat, either on the grill or on the stove top. Cook bacon until crispy, then remove from the pan and set aside.
Add 2-3 links of chorizo sausage to the same pan, casings removed. Cook through. Remove from pan and set aside.
Add diced bell peppers, onion and jalapeño to the same pan. Cook until just starting to soften. Do not overcook. Remove from the pan and set aside.
Add cubed ribeye to the pan and season with Anchonero Hot Rub. Cook until meat starts to brown and form a bit of a crust on the exterior. *See note.
Add the minced garlic to the pan with the ribeye and stir constantly for about a minute. Then add back the bacon, chorizo and veggies. Stir to combine. Taste and add more Anchonero Hot Rub and a little salt & pepper if necessary.
Then top with as much or as little shredded cheese as desired. Remove the pan from the heat as soon as the cheese has melted.
Serve with fresh tortillas, chips, guacamole and salsa. Don't even bother to dirty up plates. Just scoop it right from the pan and eat it immediately!

Notes

* I'll be honest, I'm completely estimating the amount of Anchonero Hot Rub to add in this step. For this amount of meat, 2 teaspoons of rub is pretty conservative, but it's a pretty good place to start. I recommend seasoning the cubed ribeye in the pan in the same manner you would season a steak. Lightly dust the cubed beef evenly with the seasoning. Then toss the beef in the pan and once it's starting to get a crust on the exterior, take a little taste. Not enough seasoning? Add a little more.

Also, I wouldn't add salt and pepper until the bacon, chorizo and veggies have been added back to the pan. The bacon and chorizo are going to provide a lot of salty, savory flavor. Flavor that carries through to the oils and fats left in the pan. So once everything is combined, give it a thorough toss in those savory drippings, have another taste and go from there.