Steak and Bacon Tacos (Tacos de Alambre)

MAKES 4 SERVINGS

Tacos de alambre, the skillet version of Mexican beef kebabs (alambres), feature steak, bacon, peppers, onion, tomato, and a blanket of melted cheese. If you like, serve the tacos with additional toppings to add fresh notes to balance the richness. We like sliced avocado, a squeeze of lime juice, shredded cabbage, and fresh cilantro.

Don’t be alarmed by the number of jalapeños in this recipe. With all of the seeds removed, the dish is quite mild. But if you’d like some chili heat, leave the seeds in as many chilies as you like.

1 pound flank steak, cut into thirds with the grain, then thinly sliced against the grain

1½ teaspoons ground cumin, divided

1½ teaspoons chili powder, divided

Kosher salt and ground black pepper

6 ounces bacon, chopped

1 medium white onion, halved and thinly sliced

4 large jalapeño chilies, stemmed, halved, seeded, and thinly sliced

5 medium garlic cloves, thinly sliced

1 pint cherry or grape tomatoes, halved

4 ounces sliced Jack or Muenster cheese

8 corn tortillas, warmed

In a bowl, season the steak with ½ teaspoon of cumin, ½ teaspoon of chili powder, and ½ teaspoon each salt pepper, tossing to coat. Set aside.

In a 12-inch nonstick skillet set over medium heat, cook the bacon, stirring occasionally, until browned and crisp, 8 to 10 minutes. Using a slotted spoon, transfer to a small bowl. Pour off and discard all but 2 tablespoons of the bacon fat.

Return the skillet to medium-high heat and warm the fat until shimmering. Add half of the steak in an even layer and cook without disturbing until well browned, 1½ to 2 minutes. Stir and continue to cook until no longer pink, 30 seconds. Using tongs, transfer the steak to a bowl. Using the fat remaining in the pan, repeat with the remaining beef. Wipe out the skillet.

Return the skillet to medium-high heat, add the onion and cook without stirring until beginning to brown, about 2 minutes.

Stir in the chilies, garlic, the remaining 1 teaspoon cumin, the remaining 1 teaspoon chili powder, and ½ teaspoon each salt and pepper, then cook until fragrant, about 30 seconds. Reduce to medium-low heat and stir in the tomatoes and ¼ cup water.

Continue to cook, stirring occasionally and crushing the tomatoes, until the tomatoes are fully softened, about 7 minutes. Stir in the beef and accumulated juices. Taste and season with salt and pepper. Layer the cheese on top, then sprinkle with the bacon. Cover, reduce to low, and cook until the cheese is melted, 2 to 3 minutes. Serve with tortillas for making tacos.