Alambre

Ingredients

1/2 pack of chorizo

1/2 pack of bacon, diced

1 LB of thin cut top round steak or bottom round cut thin steak, diced

1/2 tsp season salt, black pepper

3 garlic cloves

1/2 onion, sliced half moons

2 to 3 anaheim peppers, julienned

Directions

To a pan, add the chorizo, with a splash of water to break it down. Remove it once it browns.

Add the bacon to the same pan and render the fat. Make it super crispy. Remove from the pan.

Add the meat and season with 1/2 tsp salt, minced garlic, and pepper. Allow the juices to cook out and evaporate. Get it as browned as you would like.

Add the chorizo and mix. Add the bacon, along with sliced onion and juliened peppers. Mix before covering until the veggies soften.

Cover in melting cheese and then replace the lid.

Serve in tacos with salsa and lime.