Alambre – griddled steak with peppers, bacon and melted cheese

Ingredients for 4 portions

• to tasteSalt
• 150 gBacon, chopped
• 600 gMinute steak, cut into small pieces
• to tasteBlack pepper
• 1Yellow onion, in chunks
• 2Bell peppers, one green and one red, in chunks
• 200 gOaxaca cheese, pulled into strands

On the side

• 250 gTomatillo
• 2Serrano chiles
• 1 cloveGarlic
• 3 tbspCoriander, chopped
• 16Corn tortillas
• 2Limes, in wedges

Method

1. Blend the raw tomatillos with the chillies, garlic, coriander, some salt and a splash of water to make a raw green salsa.
2. Chop the bacon, cut the steak into small pieces and the onion and peppers into chunks.
3. Fry the bacon in a large frying pan over a medium heat for about 5 minutes, until golden and the fat has run out.
4. Turn up the heat, add the steak, season with salt and pepper and fry for 5 minutes, stirring, until browned.
5. Add the onion and peppers and cook for 5 minutes more, until softened but still with a little bite.
6. Scatter the cheese over the top, cover, lower the heat and leave for 3 minutes, until melted.
7. Warm the tortillas in a dry frying pan and wrap them in a tea towel.
8. Bring the pan to the table and pile the alambre into the tortillas, with the green salsa and lime.

More recipes

• Picadillo – Mexican minced beef with potatoes and carrots45 min · ≈ $27/port.
• Milanesa de res – breaded beef steaks with salad40 min · ≈ $55/port.
• Bistec a la mexicana – beef with tomato, onion, chilli and potatoes45 min · ≈ $55/port.
• Tacos de bistec – seared steak and onion tacos45 min · ≈ $56/port.