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Beef Alambre on the Traeger

Beef Alambre on the Traeger

thisjewcanque
Tender pieces of beef are seared and cooked up with onions, peppers, corn, chiles and tomatoes and then covered in melty cheese. Served piping hot in a pan, this is the perfect easy taco-night recipe for a busy family.
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course beef, main
Cuisine American, fusion, Mexican
Servings 4

Equipment

  • Traeger Timberline XL
  • Cast iron skillet (12” or bigger)
  • Knife and cutting board
  • Wooden spoon or spatula
  • Bowl

Ingredients
  

  • 1 pound steak bites or tenderloin pieces
  • 3 teaspoons cumin
  • 6 slices bacon
  • 1 white onion finely diced
  • 2 cloves garlic smashed
  • 1 red bell pepper cut into matchsticks
  • 1 ear corn cut off the cob
  • 2 roasted whole chilis seeded and diced
  • 1 cup fresh tomatoes diced
  • 2 cups shredded cheddar cheese
  • Fresh flour tortillas
  • Sour cream or crema
  • Cotija cheese
  • Cilantro chopped
  • Jalapeno chopped
  • Limes

Instructions
 

  • Preheat your Traeger grill to 225* with the super smoke feature enabled
  • Place the tenderloin pieces directly on the grill grates and close the lid
  • Allow the meat to smoke for about 15 minutes
  • Transfer the meat to a cutting board and using a sharp knife, cut into ½ inch pieces
  • In a bowl, toss the chopped meat with cumin
  • Preheat a cast iron pan to medium/high heat
  • Turn up the heat of the Traeger to high (350*) and close the lid
  • Cook the bacon slices in the hot pan until almost crispy
  • Transfer the bacon to a paper towel, leaving the bacon grease in the pan
  • Roughly chop the bacon and set aside
  • To the hot bacon grease, add the seasoned steak pieces
  • Cook until browned on all sides, about 5 minutes
  • Transfer the beef back to a bowl
  • In the same pan, add the onion and garlic and cook until just translucent, about 5 minutes
  • Add the red bell pepper strips and corn kernels
  • Stir well and then cover to cook for about 5 minutes
  • Remove the lid and stir in the chopped tomatoes and chopped green chilis
  • Cook for 10 more minutes, until the veggies have softened and the browned bits on the bottom of the pan have released, stirring well
  • Add the seared steak back to the pan and mix to incorporate
  • Top the dish with the chopped bacon and then a generous coating of shredded cheese
  • Return the pan to the hot Traeger and cook for 10-15 minutes until bubbly and the cheese has melted
  • Serve immediately with warmed tortillas, crumbled cotija cheese, chopped cilantro and drizzles of crema and a wedge of lime

Video

Keyword beef alambre