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1
Start by marinating your beef.
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2
I like to do this overnight, but 4 or more hours should be sufficient.
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3
To a small sauce pan, add water, garlic, and the chili pods.
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4
Bring to a boil, then reduce heat and cook for about 20 minutes or until pods have softened.
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5
Let cool.
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6
Take pods, garlic, and about 1 cup of the water and blend until you have a fine puree.
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7
Pour this mixture into a sealable bag, throw in a generous pinch or two of salt, and add the beef.
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8
Seal and give the beef a nice massage to ensure the marinade penetrates the beef.
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9
Place in the refrigerator until you are ready to grill.
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10
When you are ready to start making this, you have a couple of options.
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11
You can either grill the vegetables and beef (which is what I prefer), or you can cook everything in one big wok or skillet.
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12
(Hint: Choose the grill.)
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13
Heat up your grill.
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14
I like to use a combination of charcoal and cherry wood, as the smokiness really adds to the great flavor of the beef.
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15
While grill heats up, add bacon to a large skillet and cook on low heat, adding about 1/4 cup of water during the cooking process.
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16
You dont want the bacon to be fully crisp as you normally might have for breakfast, but somewhere between soft and crisp.
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17
Continue cooking the bacon on low heat, reserving some of the fat.
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18
Next, add the whole bell peppers, onion, and jalapeno peppers to the grill, cooking over the coals.
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19
Your goal here is to get a nice char while not fully cooking the peppers.
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20
Once you get a bit of the char, remove them from the grill, and take them inside to slice.
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21
Remove any of the seeds from the jalapenos if you dont want this to be spicy.
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22
Once you slice the peppers and onion, add them to the cooked bacon along with the sliced tomatoes and cilantro.
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23
Give this a good stir, and season with a pinch or two of salt.
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24
Return to the grill and cook beef until it is about medium.
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25
Dont overcook your beef!
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26
Take the beef inside, let it rest briefly, and slice into 1-inch strips.
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27
Add beef strips to the bacon mixture, stir well.
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28
Top the mixture with Oaxaca cheese, then cover and remove from the heat.
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29
You want the cheese to melt into the mixture.
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30
Now you are ready to serve.
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31
Uncover, and place the skillet on some heat resistant pads on the table.
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32
Top with fresh limes and sliced avocados, along with a plate of warmed flour tortillas.
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33
Take your tortilla, take some of the alambre, and fold it into the tortilla.
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34
Give a squeeze of fresh lime juice, lay on some avocado, and some sour cream if you prefer, and dig in.
