Tacos de Alambre

Name: Tacos de Alambre
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 32
Cuisine: Mexican
Ingredients: 8 slices bacon; 32 corn tortillas; 1 Tbsp minced garlic; 680 grams ground beef; 0 teaspoons ground black pepper; 4 jalapeno peppers, seeded and chopped; 227 grams package shredded Monterey Jack cheese; 1 Tbsp olive oil; 1 onion, diced; 4 roma (plum) tomatoes, diced; 1 teaspoons salt

You can never have too many Mexican recipes, so give Tacos de Alambre a try. This recipe serves 32. One serving contains 168 calories, 8g of protein, and 10g of fat. A mixture of salt, monterey jack cheese, garlic, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes.

Instructions

Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.

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Bacon

Equipment you will use

Frying Pan

Drain the bacon slices on a paper towel-lined plate, reserving grease in the skillet. Crumble the bacon strips once cool.

Ingredients you will need

Bacon

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Paper Towels

Frying Pan

Meanwhile, heat 1 tablespoon of olive oil in a large skillet over medium heat. Stir in the onion, garlic, and jalapeno peppers; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase the heat to medium-high, and stir in the ground beef; season with salt and pepper. Cook and stir until the ground beef is crumbly and no longer pink, 10 to 12 minutes.

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Jalapeno Pepper

Salt And Pepper

Ground Beef

Olive Oil

Garlic

Onion

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Frying Pan

Drain off any excess liquid.

Scrape the beef mixture into the skillet of bacon grease. Crumble the bacon into the beef, and stir until thoroughly combined. Keep warm over low heat.

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Bacon

Beef

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Frying Pan

Heat 1 tablespoon of olive oil in a clean skillet over medium-high heat until hot.

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Olive Oil

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Frying Pan

Place a tortilla into the pan, and place a generous spoonful of the meat filling onto the lower half of the tortilla. Cook until bubbles begin to form in the tortilla, then fold over the meat. Continue cooking until the taco is crisp and lightly browned on each side, 1 to 2 minutes total. Repeat with the remaining tortillas and meat mixture. Top the tacos with diced tomatoes and shredded Monterey Jack cheese to serve.

Ingredients you will need

Monterey Jack Cheese

Tortilla

Tomato

Meat

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Frying Pan

Equipment

Frying Pan

Paper Towels

Ingredients

Servings:

8slices

bacon 32

corn tortillas 1Tbsp

minced garlic 680grams

ground beef 0teaspoons

ground black pepper 4

jalapeno peppers, seeded and chopped 227grams

package shredded Monterey Jack cheese 1Tbsp

olive oil 1

onion, diced 4

roma (plum) tomatoes, diced 1teaspoons

salt

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Teutonic Gamay Pinot Noir Blend 1787 AD with a 4.6 out of 5 star rating seems like a good match. It costs about 30 dollars per bottle.