"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Tacos de Alambre Recipe

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This recipe for Tacos de Alambre, by , is from Keller Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jennifer and Tom Schadle
Added: Monday, November 5, 2007


1 Ham steak, 1/4" thick, diced
1 lb. Steak, any kind, cut into tiny pieces
8 oz Mushrooms, diced
1 Bell Pepper, diced
4 strips thick-cut Bacon, diced
1/2 cup shredded Asadero or Montery Jack cheese
12 warm Flour Tortillas (6-inch)

Heat a large skillet to medium~medium high. Add the diced bacon, and cook though (but not until crispy). Do not drain; push bacon to the side of skillet.

Add bell pepper and mushrooms to skillet, cook until tender, about 10 minutes, stirring frequently. Push vegetables over with the bacon.

Add steak to skillet, and brown the pieces on all sides. Add diced ham. Mix everything in the skillet together (add salt and pepper to taste, if desired), cover, and simmer about 15 minutes, or until steak pieces are cooked through.

Sprinkle cheese on top of mixture, re-cover, and simmer 5 minutes more or until cheese melts on top.

Spoon mixture into warm tortillas to serve. Each taco may be topped with guacamole, sour cream, and/or salsa.




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