Alambre Tacos are an amazing invention. Carne Asada topped with bacon, and grilled onions and peppers.
Then to top it all off I added a little aji sauce that takes an already amazing taco to a whole other level!
You can buy carne asada already marinated from your favorite meat market, or make yours from scratch (See my recipe for carne asada with beer marinade).
You could also pick up a carne asada marinade – either way you go this is a no fail recipe!
Think of alambre tacos as the original LA street meat. It’s everything you love about a street dog, but its in taco form
How could you not love that?!
You can opt against it, but you’ll be missing out on something amazing – but I highly recommend making my green aji sauce.
It’s a riff on my favorite peruvian condiment. It uses an Aji pepper which is hard to find in the states, so I normally substitute with a serrano pepper. But its spicy, and goes on anything.
What I love about alambre tacos, is they’re simple. Even the carne asada could be a simple salt and pepper seasoning if you’re in a bind.
Once everything comes together in taco form all the flavors just melt together like they were meant to be.
And word to the wise. Make enough for leftovers. Because they’ll make an amazing breakfast burrito, omelette or even breakfast skillet with some potatoes!
Grilled Alambre Tacos
Servings: 12 tacos
Alambre tacos are Carne Asada topped with bacon, and grilled onions and peppers, topped with a roasted pepper and green sauce and stuffed into a taco. Do I have your attention yet?
FOR THE TACOS
- 1 ½ lbs pre marinated carne asada meat
- 1 green bell pepper
- 1 red bell pepper
- ½ red onion
- ½ lb bacon
- 2 jalapenos
- 12 corn tortilas
FOR THE GREEN SAUCE
- 3 tbsp mayonnaise
- 2 Serrano peppers
- 1 head iceberg lettuce
- 3 cloves garlic
- 1 tsp cumin
- 1 tsp smoked paprika
- 1/2 tsp salt more or less to taste
- 2 limes juiced
In a blender, add all the green sauce ingredients and blend. You may need to add lettuce in batches depending on your blender size. Pour into a bowl and set in the fridge.
Preheat coals for your grill in a chimney. While the coals are heating up. Cut up peppers and onions into large chunks and begin cooking bacon. Drain bacon from grease and set aside.
Place carne asada directly over coals and vegetables awa from coals. Grill for about 10 minutes until internal temperature is between 150-160F. Finish vegetables off over direct heat. Optionally, char jalapenos over direct heat.
Chop up carne asada, bacon, and vegetables into bite size pieces. Slice jalapenos vertically. Assemble into tacos and top a jalapeno slice and your favorite salsa!
If you are not familiar with carne asada I recommend visiting my link for my carne asada recipe. It is marinated flap meat (or sometimes flank steak depending on your location). It can be marinated overnight in Mexican seasonings. Or to keep it simple season with salt, pepper, and grill up!
Calories: 122kcal | Carbohydrates: 5g | Protein: 3g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 14mg | Sodium: 250mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 702IU | Vitamin C: 29mg | Calcium: 18mg | Iron: 1mg