Alfredo Garcia

Tacos De Alambre

 Chop the package of bacon into 1 inch chunks, add to a large skillet on medium heat. Cool until crispy, about 7-10 minutes. Drain onto paper plate, remove most of the bacon fat.

 To the same skillet, add the chorizo and break it up into pieces. Cook for 5-7 minutes. Set aside onto same plate with the bacon.

rib eye steak, thinly sliced (any thin cut of steak cut into chunks will work)

 Get your thinly sliced steak and cut it up into 1 inch pieces. I’m using a thinly sliced rib eye, thin sliced chuck steak, or get steak/beef that is already sold in bite size pieces.

 Add the cut up steak to the same pan on medium high heat, season with carne asada seasoning, garlic powder, black pepper & salt to taste. Cook for 5 minutes.

 Add a chopped onion & three chopped bell peppers, mix and cook for another 5 minutes.

 Return the cooked bacon & chorizo back into the pan, mix to combine. Cook together for another 5 minutes.

 Sprinkle the cheese all over the meat in the skillet, reduce heat to low, cover with a lid & let the cheese melt.

 Once melted, you can make tacos and top them with your favorites salsa/crema/lime/etc.