Make classic alambre tacos (steak fajita tacos) with carne asada, bacon, bell peppers and onions as a quick and easy stovetop recipe that's ready in 30 minutes
In a small bowl mix the ancho chili powder, salt, and garlic powder together. Sprinkle over both sides of the steak and rub to coat.
Place a large 12 to 14 inch deep cast-iron skillet over medium high heat. Add oil to the skillet. Cut the steak in half, if needed, so it can fit flat in the skillet. Once the oil is hot, sear the steak for 2 to 3 minutes per side. Then remove it from the skillet and set on a cutting board.
Meanwhile chop the bacon, bell pepper, onion, and jalapeño.
Once you remove the steak from the skillet, add in the bacon. Stir and brown the bacon for 3 to 4 minutes. Then add in the jalapeño. Sear another minute. Move the bacon and jalapeño to the side of the skillet and add in the onions. Stir and sear for 2 minutes. Then add in the peppers. Stir and sear another 2 minutes
Once the steak has rested on the cutting board at least 5 minutes, chop it into small bite size pieces.
Add the steak pieces into the skillet. Mix the steak into the vegetables and fry another 3 to 4 minutes.
When ready to serve, pile the warm steak mixture onto small corn tortillas. It can be a good idea to warm the corn tortillas (and double them) to hold all the fillings. Top the tacos with salsa Verde and crumbled cheese. Cilantro and a fresh lime wedge are also a good idea!
Notes
We have a FABULOUS creamy salsa verde and avocado crema recipes that would be perfect to top these little beauties!This carne asada tacos recipe is terrific to make in a large batch and have leftovers for a few days. The steak, bacon, onion and peppers will keep well for up to 3-4 days in an airtight container in the refrigerator.