Tacos De Alambre, Or, Mexican Kabobs

By Melissa Pitts

Weekends are meant for grilling and the debate about this recipe was quite entertaining for me. For those in the northern part of Mexico, alambre would be the equivalent of kabob–cubed pieces of beef or chicken with vegetables and in this case bacon, on a skewer. However, for those in the central or southern part of Mexico, especially Mexico City, tacos de alambre, takes the same ingredients but rather than preparing the ingredients on a skewer over the grill, they are finely chopped and sauteed. In this recipe I use the northern technique because it goes perfectly over the grill. The ingredients are simple and lightly seasoned and you can complete the dish with your favorite salsa or add cheese like Oaxaca. Either way you enjoy tacos de alambre, I hope you enjoy this simple, timeless dish. To really complete your afternoon of grilling, serve with an agua fresca and a side of guacamole.

Yields 4 servings

Cook Time: 10 minutes

Preparation Time: 15 minutes

Ingredients:

• 12 pieces of cubed beef (1 ½ inches), about 1 pound
• 1 red pepper, cut into squares
• 1 onion, cut in quarters and separated into 3 or 4 sections
• 8 slices of thick cut bacon, cut into 1 ½ inch squares
• 1 green pepper, cut into 1 ½ inch squares
• salt and pepper to season
• 8 corn tortillas

Directions:

1. Season the beef generously with salt and pepper
2. Onto the skewers, thread 1 piece of beef; 1 piece of bacon, 1 piece of red pepper, 1 piece of onion, and 1 piece of green pepper, alternating to fill the skewer.
3. Heat a charcoal grill with coals. Spread the coals in 1 tight layer on the grill.
4. First, place the beef skewers on the hot grill and cook for 10 to 15 minutes, turning 2 or 3 times, until the beef is medium rare. Let rest for 10 minutes before removing from skewers. Serve with warm tortillas.

Note: We top ours with fresh homemade tomatillo salsa and guacamole, but of course, top with anything you like. I also recommend serving with a refreshing agua fresca.