MEXICAN ALAMBRE Mar 23 Written By Eleanor Debel https://www.youtube.com/shorts/IfsZZPZuBToPrintMEXICAN ALAMBRE Yield 4Prep time10 MinCook time20 MinTotal time30 Min Ingredients 1 lb beef bacon 1 onion, finally decided 1 jalapeno, finely diced 1 red bell pepper, finely diced 1 lb cubed steak (whatever cut you prefer) ½ tsp paprika½ tsp chili powder ¼ tsp dried oregano¼ tsp coriander ¼ tsp cumin ½ tsp kosher salt 2 garlic cloves, minced2 large tomatoes, diced2 cups shredded oaxaca or chihuahua cheese InstructionsHeat a large cast iron or nonstick skillet over medium high heat and add in the bacon. Cook for 4-5 minutes until it begins to render out fat and then push it to one side of the pan to make some room. Add all the diced vegetables to the skillet and cook, stirring occasionally, for 2-3 minutes to soften. Push all the vegetables to the edges to make empty space in the pan and add in the cubed steak. Let cook, undisturbed, for 2-3 minutes until the steak begins to brown then add in all the spices and stir everything together and season with salt. Cook the meat and vegetables for 3-4 minutes until the steak begins to brown on all sides, stir in the garlic and diced tomatoes then cover the pan with a lid and let cook for 5 minutes. Remove the lid and test a piece of meat to make sure it’s cooked through, reduce the heat and add a little water if there isn't enough moisture to make the mixture saucy. Add in all the shredded cheese then cover again and let melt for 1 minute. Remove the pan from the heat and serve with warm tortillas and chipsDid you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasymeathealthy Eleanor Debel
MEXICAN ALAMBRE Mar 23 Written By Eleanor Debel https://www.youtube.com/shorts/IfsZZPZuBToPrintMEXICAN ALAMBRE Yield 4Prep time10 MinCook time20 MinTotal time30 Min Ingredients 1 lb beef bacon 1 onion, finally decided 1 jalapeno, finely diced 1 red bell pepper, finely diced 1 lb cubed steak (whatever cut you prefer) ½ tsp paprika½ tsp chili powder ¼ tsp dried oregano¼ tsp coriander ¼ tsp cumin ½ tsp kosher salt 2 garlic cloves, minced2 large tomatoes, diced2 cups shredded oaxaca or chihuahua cheese InstructionsHeat a large cast iron or nonstick skillet over medium high heat and add in the bacon. Cook for 4-5 minutes until it begins to render out fat and then push it to one side of the pan to make some room. Add all the diced vegetables to the skillet and cook, stirring occasionally, for 2-3 minutes to soften. Push all the vegetables to the edges to make empty space in the pan and add in the cubed steak. Let cook, undisturbed, for 2-3 minutes until the steak begins to brown then add in all the spices and stir everything together and season with salt. Cook the meat and vegetables for 3-4 minutes until the steak begins to brown on all sides, stir in the garlic and diced tomatoes then cover the pan with a lid and let cook for 5 minutes. Remove the lid and test a piece of meat to make sure it’s cooked through, reduce the heat and add a little water if there isn't enough moisture to make the mixture saucy. Add in all the shredded cheese then cover again and let melt for 1 minute. Remove the pan from the heat and serve with warm tortillas and chipsDid you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance ramadaneasymeathealthy Eleanor Debel
