There is this local, family-owned restaurant called Taco Mesa here that has amazing Alambre Steak Tacos.
We are like OBSESSED with them.
These Alambre tacos are corn tortillas filled with steak, bacon, onions, peppers and cheese.
AND THEY ARE AMAZING.
They are even better with Taco Mesa’s amazing Avocado Salsa.
So yesterday Ryan decided he was going to try to make a variation of them and the salsa.
Here is his Bacon Ribeye Tacos with Avocado Salsa.
3/4 lbs Ribeye Steak
5 pieces of nitrate-free bacon
2 tsp Cumin
2 tsp Paprika
1 tsp Chili Powder
2 tbsp Tomatillo and Roasted Yellow Chili Salsa (from TJs)
1 tsp Jalapeno Pepper Hot Sauce (TJs)
7-8 Corn Tortillas (Homemade recipe here otherwise buy ones that are only corn, water and lime!)
1/2 cup Shredded Cabbage
1/4 cup Raw Milk Cheddar Cheese
2 tbsp Cream
2 tbsp Salsa Verde (TJs)
2 tsp Olive Oil
2 tbsp Cilantro
Cook the bacon in a skillet on high. Once the bacon has browned, remove to a plate. Place the chopped ribeye into the pan with the bacon grease. Add cumin, paprika, chili powder, hot sauce and salsa to the steak in the skillet.
Lower the heat and let the steak simmer in the salsa and spices. Add back in the bacon.
While the steak is cooking, add the avocados, cream, salsa verde, olive oil and cilantro to a food processor. Process until smooth. Then put the salsa into a bowl.
Once the steak mixture is almost ready, heat the tortillas in a skillet or microwave to warm them.
Shred the cheese and cabbage.
Then divide the steak mixture between the 7-8 tortillas. Top with cabbage, cheese and avocado salsa. Sprinkle with more hot sauce if you would like.
Makes 7-8 tacos and lots of leftover Avocado Salsa.
What restaurant meals do you enjoy making variations of at home?