How to make a beef and chorizo-based version of the popular Mexican taqueria dish known as an alambre, with chile, onions and cheese.
- 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
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.
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.
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.
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.
Add the cheese to the skillet, stirring frequently until melted.
Remove from heat and serve with warm tortillas.
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