Description
How to make a beef and chorizo-based version of the popular Mexican taqueria dish known as an alambre, with chile, onions and cheese.
Ingredients
- 2 ounces Mexican chorizo
- 1/2 a small white onion, diced
- 2 medium poblano chiles, seeded and diced
- 12 ounces thinly sliced rib eye steak, cooked and diced
- 1 1/2 cups shredded Chihuahua cheese
- Corn or flour tortillas for serving
Instructions
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In a skillet over medium heat, cook 2 ounces of Mexican chorizo, stirring frequently to break up the meat as it cooks so it doesn’t burn. Remove cooked chorizo from pan and set aside.
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Dice 1/2 a small white onion and seed and dice 2 medium-sized poblano chiles. Add them to the skillet over medium heat, stirring frequently until they begin to soften, 5-7 minutes.
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In another skillet, cook 12 ounces of thinly sliced rib eye steak, about 3 minutes per side. Remove from skillet and allow to rest on a cutting board for about 5 minutes.
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After the steak has rested, dice and add to the skillet with the onion and poblano chiles. Add the chorizo and stir well to incorporate.
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Add the cheese to the skillet, stirring frequently until melted.
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Remove from heat and serve with warm tortillas.
Notes
Any leftovers can be kept in an airtight container in the refrigerator for up to 5 days and reheated with fresh tortillas.
Keywords: alambre, steak, chorizo