Alambre Tacos
Sizzling mixed-protein skewers of chorizo, steak, and chicken, griddled with peppers and onions, then served in warm tortillas. A showstopping street-style taco with minimal setup.
- Total time
- 20 min
- Servings
- 4
- Calories
- 580
- Protein
- 48g
Ingredients
- ½ lb boneless chicken breast
- ½ lb beef sirloin or flank steak
- ½ lb chorizo sausage
- 1 whole poblano pepper
- 1 whole yellow onion
- 2 tbsp olive oil
- 1 to taste salt and pepper
- 8 whole fresh corn or flour tortillas
- 1 whole lime
Instructions
- 1
Cut chicken and steak into 1-inch cubes. Cut chorizo into 1-inch rounds.
- 2
Core and cut poblano into 1-inch chunks. Cut onion into 1-inch pieces.
- 3
Thread chicken, steak, chorizo, pepper, and onion onto skewers alternately.
- 4
Heat oil in a large cast iron skillet over medium-high until it shimmers.
- 5
Lay skewers on the hot skillet without moving. Sear 3 minutes until edges brown.
- 6
Flip skewers. Sear another 3 minutes until chicken is opaque and steak is medium.
- 7
Season generously with salt and pepper. Transfer to a plate.
- 8
Warm tortillas in the skillet 15 seconds per side. Stack on a plate.
- 9
Slide meat and vegetables off skewers onto tortillas. Squeeze lime over top.
- 10
Serve immediately while the fillings are hot.
Tools you’ll need
- cutting board
- sharp knife
- metal or wooden skewers
- 12-inch cast iron skillet
- tongs
- plate
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