Steak and Bacon Tacos de Alambre | Rick Bayless Taco Manual

Though I’d eaten the famous alambres throughout the northern reaches of Mexico, it took a while for me to connect the ingredients on those kabobs with what goes into this fairly recent addition to the world of tacos. All I needed to do was think of sliding the meat, bacon, and vegetables off the alambre (skewer), cutting them all into smaller pieces, and then searing them in a pan. At the Mexican grocery store by my house, they sell an alambre mix to cook in a skillet at home—everything going in at once. But I can affirm that cooking the ingredients separately before combining them (and melting in some cheese) turns out a taco filling that soars above any other.

Try the recipe yourself! 👇
https://www.rickbayless.com/recipe/alambre-tacos/

~Order your own Frontera Grill Taco Kit via Goldbelly: https://www.goldbelly.com/frontera-grill?ref=gs
~How to make perfect homemade tortillas: https://youtu.be/SYOnZPWTOuk
~Get the best Masa Harina for Tacos: https://amzn.to/45NsVfq

00:00 Rick's Intro to Tacos de Alambre
01:22 Bacon and Steak Prep
03:55 Searing the Steak
06:42 Slicing the Veggies
08:16 Cooking the Veggies in Pork Fat
09:36 Returning the Steak to the Pan
10:05 Melting the Cheese
11:13 Final Touches

Видео Steak and Bacon Tacos de Alambre | Rick Bayless Taco Manual канала Rick Bayless