Mexican Alambre

In a large bowl or Ziploc bag, combine the diced steak with the chili powder, kosher salt, garlic powder, Worcestershire sauce, liquid smoke, onion powder, tomato bouillon, and optional hot chile powder. Give it a good stir or shake to make sure every piece of steak is thoroughly coated. Pop it in the fridge to marinate for at least an hour, but overnight is even better if you’ve got the time.

Place a large skillet over medium-high heat and add the diced bacon, spreading it out into an even layer. Fry until crispy, about 7–10 minutes, stirring frequently to ensure even cooking. Once it’s perfectly crispy, transfer the bacon to a paper towel-lined plate, letting the excess grease drip back into the pan.

In the same pan with the bacon grease, add the diced onion and bell peppers. Stir to coat them in that delicious bacon fat, and cook for 2–3 minutes, just until the onions start to soften and turn translucent. Remove the onions and peppers from the pan, letting the excess oil drip off first.

Crank the heat up to high and add the marinated steak to the pan, spreading it out into an even layer. Let it cook undisturbed for 3 minutes to get a nice sear. Then, reduce the heat to medium-high, flip the steak pieces over, and continue cooking, stirring frequently, until there’s no pink left in the meat.

Lower the heat to medium-low and add the cooked bacon, onions, and peppers back into the pan with the steak. Stir everything together until it’s well combined, then spread it out into an even layer.

Sprinkle the shredded Oaxaca cheese generously over the top of the alambre. Cover the pan with a lid and let it stand for about 2 minutes, just until the cheese is melted and gooey. Serve immediately with warm tortillas and your favorite salsa. Dassit!