Courses: Tacos

Pulled Beef Tacos

Pulled Beef Tacos

I often find it funny on all of the posts for ‘Taco Tuesday’. Granted I love the name and the idea of it all, especially if you are planning out the weekly meals, but I feel that Monday (Meatless), Wednesday, Thursday, Friday (Fish Fry in […]

Beef Tongue Tacos

Beef Tongue Tacos

I remember years ago when my coworkers and I went to our local taqueria  and one of my colleagues ordered beef tongue tacos. I didn’t flinch at all as I was used to plenty of my friends eating ‘weird’ things in my life. I always had […]

Mexican Alambre

Mexican Alambre

You know when you have that craving for tacos, or better yet fajitas? Yeah, I know, I pretty much have that craving all of the time! This dish, known as alambre, is a popular Mexican dish that should be on everyone’s menu, but is not. This Mexican alambre is a mix of beef, bacon, peppers, and cheese, topped with avocados and limes, only to be folded into nicely grilled flour tortillas. This feeds an army and is packed full of awesome flavors and textures, that I’m positive will have you making this more than once.

Mexican Alambre Recipe
Mexican Alambre Recipe

Alambre, in Spanish, literally translates to ‘wire’ and I suspect that it could be due to the fact that meats and vegetables were skewered and grilled before getting chopped up and folded into tacos. Regardless, I simply throw things on the grill to get a nice char before slicing and serving.

Let’s get started.

Ingredients:

  • 6 slices of bacon,  cut into 1 inch slices
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 whole white onion
  • 4 jalapeno peppers
  • 2 whole roma tomatoes, cored, and thinly sliced
  • 1/2 bunch fresh cilantro, roughly chopped
  • 2 lbs bottom round beef, thinly sliced
  • 2 morita chili pods, stems and seeds removed
  • 2 puya chili pods, stems and seeds removed
  • 4 cloves garlic
  • 2 cups of water
  • flour tortillas, warmed
  • avocados, slided
  • 2 cups of Oaxaca cheese
  • Salt, to taste
  • sour cream, optional
  • sliced limes, optional

Start by marinating your beef. I like to do this overnight, but 4 or more hours should be sufficient.

To a small sauce pan, add the water, the garlic, and the 4 chili pods. Bring to a boil, then reduce the heat and cook for about 20 minutes or until the pods are softened. Let the mixture cool. Take the pods, garlic, and about a cup of the water and blend until you have a fine puree.  Pour this mixture into a sealable bag, throw in a generous pinch or two of salt, and add in the beef, seal, and give the beef a nice massage to ensure the marinade penetrates the beef. Place in the refrigerator until you are ready to grill.

Mexican Alambre
Mexican Alambre

When you are ready to start making this, you have a couple of options. First is to grill the vegetables and beef (which is what I prefer), or you can cook everything in one big wok or skillet. (Hint: chose the grill)

Heat up your grill. I like to use a combination of charcoal and cherry wood as the smokiness really gets into the great flavor of the beef.

While the grill heats up, add the bacon to a large skillet, and cook on low heat, adding about 1/4 cup of water during the cooking process. You don’t want the bacon to be fully crisp as you normally might eat for breakfast, but somewhere between soft and crisp. Continue cooking the bacon on low heat, reserving some of the fat.

Next, add the whole bell peppers, onion, and jalapeno peppers to the grill, cooking over the coals. Your goal here is to get a nice char, while not fully cooking the peppers. Once you get a bit of the char, remove them from the grill, and take them inside to slice. Remove any of the seeds from the jalapenos if you don’t want this to be spicy.

Once you slice the peppers, and onion, add them to the cooked bacon, along with the sliced tomatoes and cilantro. Give this a good stir, and season with a pinch or two of salt.

Return back to the grill, and cook your beef until it is about medium. Don’t overcook your beef!

Take the beef inside, and slice into 1 inch strips, then add the beef to the bacon mixture, giving a good stir.

Top the mixture with the Oaxaca cheese, then cover, and remove from the heat. You want the cheese to melt into the mixture.

Mexican Alambre Recipe
Mexican Alambre Recipe

Now you are ready to serve. Uncover, and place the skillet onto some heat resistant pads on the table. Top with fresh limes and sliced avocados, along with a plate of warmed flour tortillas.

Take your tortilla, take some of the alambre, and fold it into the tortilla. Give a squeeze of fresh lime juice, lay on some avocado, and some sour cream if you prefer, and dig in.

This was a great meal to serve at the table. The kids loved the interactivity (and the rocking flavors), and it was a great conversation piece. My oldest, who typically does not like melted cheese (especially on tacos), nor peppers, was spooning this into about 4 tacos. I think he loved this Mexican alambre, and I’m certain you will to! Enjoy.

Mexican Alambre
Author: 
Recipe type: Tacos
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 6 slices of bacon, cut into 1 inch slices
  • 1 green bell pepper
  • 1 red bell pepper
  • 1 whole white onion
  • 4 jalapeno peppers
  • 2 whole roma tomatoes, cored, and thinly sliced
  • ½ bunch fresh cilantro, roughly chopped
  • 2 lbs bottom round beef, thinly sliced
  • 2 morita chili pods, stems and seeds removed
  • 2 puya chili pods, stems and seeds removed
  • 4 cloves garlic
  • 2 cups of water
  • flour tortillas, warmed
  • avocados, slided
  • 2 cups of Oaxaca cheese
  • Salt, to taste
  • sour cream, optional
  • sliced limes, optional
Instructions
  1. Start by marinating your beef. I like to do this overnight, but 4 or more hours should be sufficient.
  2. To a small sauce pan, add the water, the garlic, and the 4 chili pods. Bring to a boil, then reduce the heat and cook for about 20 minutes or until the pods are softened. Let the mixture cool. Take the pods, garlic, and about a cup of the water and blend until you have a fine puree. Pour this mixture into a sealable bag, throw in a generous pinch or two of salt, and add in the beef, seal, and give the beef a nice massage to ensure the marinade penetrates the beef. Place in the refrigerator until you are ready to grill.
  3. When you are ready to start making this, you have a couple of options. First is to grill the vegetables and beef (which is what I prefer), or you can cook everything in one big wok or skillet. (Hint: chose the grill)
  4. Heat up your grill. I like to use a combination of charcoal and cherry wood as the smokiness really gets into the great flavor of the beef.
  5. While the grill heats up, add the bacon to a large skillet, and cook on low heat, adding about ¼ cup of water during the cooking process. You don’t want the bacon to be fully crisp as you normally might eat for breakfast, but somewhere between soft and crisp. Continue cooking the bacon on low heat, reserving some of the fat.
  6. Next, add the whole bell peppers, onion, and jalapeno peppers to the grill, cooking over the coals. Your goal here is to get a nice char, while not fully cooking the peppers. Once you get a bit of the char, remove them from the grill, and take them inside to slice. Remove any of the seeds from the jalapenos if you don’t want this to be spicy.
  7. Once you slice the peppers, and onion, add them to the cooked bacon, along with the sliced tomatoes and cilantro. Give this a good stir, and season with a pinch or two of salt.
  8. Return back to the grill, and cook your beef until it is about medium. Don’t overcook your beef!
  9. Take the beef inside, and slice into 1 inch strips, then add the beef to the bacon mixture, giving a good stir.
  10. Top the mixture with the Oaxaca cheese, then cover, and remove from the heat. You want the cheese to melt into the mixture.
  11. Now you are ready to serve. Uncover, and place the skillet onto some heat resistant pads on the table. Top with fresh limes and sliced avocados, along with a plate of warmed flour tortillas.
  12. Take your tortilla, take some of the alambre, and fold it into the tortilla. Give a squeeze of fresh lime juice, lay on some avocado, and some sour cream if you prefer, and dig in.

 

Beef Cheek Tacos

Beef Cheek Tacos

I have been thinking about making tongue tacos lately. I know, many might think of this being gross, however if you have never ordered ‘lengua’ from your local tacqueria, well you are missing out. The great thing about using other cuts of beef are that they […]

Spicy Beef and Kimchi Tacos

Spicy Beef and Kimchi Tacos

Recently I made a stop at one of my favorite taquerias in town, El Rey Supermercado, as I normally do, and decided to shop around for a few minutes after I had a delicious taco lunch. Often times when I go there, I load up on […]

Mexican Chalupa

Mexican Chalupa

When someone mentions chalupa, some of you might immediately direct your attention to what Taco Bell defined as their chalupa. I’ll admit, I have never tried a Taco Bell chalupa, for a variety of reasons, but the chalupa has always intrigued me. Sure, at the end of the day the chalupa eats like a taco, and boy is it ever a freaking amazing one at that. So skip the Taco Bell, and make your own. Trust me, my wife and kids devoured these chalupas.

Chalupa Recipe

Your Spanish/Mexican lesson for the day is that chalupa means a small boat, hence the shape of the tortilla.

You can stuff your chalupa anyway you desire, but my family is hooked on my chipotle chicken, seriously addicted, so we went that route, along with an array of items such as homemade black refried beans, pico de gallo, cheese, and shredded lettuce.

Let’s get started.

Ingredients:

  • corn tortillas
  • refried beans
  • cooked chicken
  • shredded cheese
  • Cotija cheese
  • pico de gallo
  • Shredded Lettuce
  • 2 cups of cooking oil

Again, this is the route I went with creating my chalupas. However you like your tacos, go that route. The trick here, is to get a formed tortilla boat. That is what I taught my son, and after a couple of him, he got a bit intimidated as a bit of hot oil jumped up and tagged his arm. Let’s just say I finished the rest of them, no big deal.

Start by having all of your ingredients prepared. Next, heat a small skillet, adding in the oil. Heat the oil to about 350 degrees. You can test the oil a few ways. One by testing a small part of a tortilla, an oil thermometer, or sometimes the smell or look of it.

How to make a chalupa

Now frying these tortillas will go quick, about a minute per tortilla, and my trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides, loosely, to form a wide boat shape. Use the tongs to carefully move the tortilla around in the oil until crisp, again, about one minute. Use the tongs, lifting up the tortilla, and let any excess oil drain, then place onto a paper lined plate until you are ready to serve. Repeat with as many chalupas as you would like.

[videojs mp4=”http://www.simplecomfortfood.com/wp-content/uploads/2014/01/tortillas.mp4″]

To serve, take a chalupa shell, smother with the black refried beans, top with cotija cheese, the chicken, lettuce, pico de gallo, and shredded cheese. Dig in. I’m not listing how much of what to put it because everyone loads their taco differently. You know what you like, so go in that direction.

These were, in my opinion, way better than any hard shell taco you would by from the store. There was a freshness about everything that had us coming back for more. Let’s just say my oldest took down like four of them, they were that good. I hope you enjoy.

Mexican Chalupa
Author: 
Recipe type: Tacos
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 5
 
Ingredients
  • corn tortillas
  • refried beans
  • cooked chicken
  • shredded cheese
  • Cotija cheese
  • pico de gallo
  • Shredded Lettuce
  • 2 cups of cooking oil
Instructions
  1. Again, this is the route I went with creating my chalupas. However you like your tacos, go that route. The trick here, is to get a formed tortilla boat. That is what I taught my son, and after a couple of him, he got a bit intimidated as a bit of hot oil jumped up and tagged his arm. Let’s just say I finished the rest of them, no big deal.
  2. Start by having all of your ingredients prepared. Next, heat a small skillet, adding in the oil. Heat the oil to about 350 degrees. You can test the oil a few ways. One by testing a small part of a tortilla, an oil thermometer, or sometimes the smell or look of it.
  3. Now frying these tortillas will go quick, about a minute per tortilla, and my trick is to take a couple pieces of silverware, or use a piece of silverware along with a pair of tongs, and when you insert the tortilla into the oil, gently bring up both sides, loosely, to form a wide boat shape. Use the tongs to carefully move the tortilla around in the oil until crisp, again, about one minute. Use the tongs, lifting up the tortilla, and let any excess oil drain, then place onto a paper lined plate until you are ready to serve. Repeat with as many chalupas as you would like.
  4. To serve, take a chalupa shell, smother with the black refried beans, top with cotija cheese, the chicken, lettuce, pico de gallo, and shredded cheese. Dig in. I'm not listing how much of what to put it because everyone loads their taco differently. You know what you like, so go in that direction.
  5. These were, in my opinion, way better than any hard shell taco you would by from the store. There was a freshness about everything that had us coming back for more. Let’s just say my oldest took down like four of them, they were that good.