TacosEasyFree

Cheese Alambre Tacos

Name: Cheese Alambre Tacos
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 2 Serrano chillies; 0.5 bunch Coriander; 2 Mixed peppers; 200 g Oaxaca cheese; 400 g Beef steak; 12 Corn tortillas; 3 Limes; 1 Onion; 100 g Bacon

35 min (15 prep + 20 cook) Easy 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Grilled beef, bacon, mixed peppers and melted Oaxaca cheese in corn tortillas.

About this recipe

Grilled beef strips mixed with bacon, mixed peppers, onion and melted Oaxaca cheese, served in corn tortillas. The street-style Mexican alambre.

History & Origin

Alambre is a dish born in Mexico City taquerias that in just a few decades became one of the capital's favourite late-night dishes. Its name comes from the metal skewers (alambres) on which meat and vegetables were originally threaded for charcoal grilling, similar to a kebab, though today it is cooked directly on the griddle. The magic of alambre lies in the mix: grilled meat (usually beef steak, though chicken, pork or mixed are also popular) combined with crispy bacon, colourful peppers for sweetness, caramelised onion, and - the element that elevates everything - a generous amount of Oaxaca cheese that melts over the whole mixture forming golden threads. Alamare is quintessential late-night taqueria food. Mexico City's best alambre taquerias open from 7pm and work until 3 or 4 in the morning, serving the vibrant capital nightlife.

Estimated cost

£8.80

Total cost

£2.20

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

480

Calories

32g

Protein

28g

Carbohydrates

28g

Fat

Fibre

820mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Cut 400g beef steak into 2cm strips. Season with salt, pepper and a little garlic powder. Set aside. Cut 100g bacon into small pieces.
💡 Freeze the meat for 20 minutes before cutting for clean strips.
2
Heat a large griddle or wide pan over high heat. Fry the bacon first until crispy and its fat has rendered. Remove the bacon but leave the fat in the pan.
3
In the same bacon fat, sear the beef strips for 3-4 minutes over high heat without moving much so they brown. Then mix and add 1 sliced onion and 2 mixed peppers in strips. Cook 5 more minutes.
💡 Don't overcrowd the pan; if needed, cook in two batches.
4
Return the bacon to the mixture. Add 1-2 sliced serrano chillies (optional). Distribute 200g shredded Oaxaca cheese over the whole mixture. Cover with a large bowl or lid so the cheese melts, 2-3 minutes.
💡 Oaxaca cheese strings and forms golden crusts on the edges - the best part of the dish.
5
Serve the alambre straight from the griddle with warm corn tortillas, diced onion, coriander, green salsa and limes. Let each person assemble their own taco.