About this recipe, What is Alambre?
Alambres, a popular Mexican dish, are typically made with beef or chicken, bell peppers, onions, and sometimes bacon. These ingredients are skewered and grilled, then served as tacos. My version swaps the meat for mushrooms, offering a delicious and healthy alternative.
The word “alambre” translates to “wire,” referencing the skewers often used to cook the ingredients. These tacos are perfect for busy weeknights or a quick weekend meal, these tacos will surely please everyone at the table.
Ingredients
Alambres are typically made with ingredients like beef or chicken, bell peppers, onions, and sometimes bacon.
These ingredients are skewered and grilled, then served as tacos. My version swaps the meat for mushrooms, offering a delicious and healthy alternative.
How to make them
To make alambres, start by skewering pieces of bell peppers, onions, and mushrooms (any kind will do). Season with lime juice and salt. Grill the skewers until the mushrooms are cooked and the vegetables are slightly charred.
Variations on Tacos de Alambre
One of the best things about tacos de alambre is their versatility. Here are a few variations to try:
- Traditional Alambre: If you’re not vegetarian, add your choice of meat, such as grilled chicken, steak, or even bacon, for an extra layer of flavor.
- Cheesy Alambre: Top your tacos with shredded cheese or a dollop of queso fresco for a creamy touch.
- Vegan Alambre: Use plant-based cheese alternatives and cashew sour cream to finish your tacos.
- Spicy Alambre: Add jalapeños or even some sliced serrano peppers to each skewer if you love a kick of heat.
- Alambre Bowls: Serve the alambre mixture over rice or quinoa for a hearty bowl option.
Tips for the Best Tacos de Alambre
- High Heat Cooking: Make sure your skillet is hot enough to give the mushrooms a nice sear without steaming them.
- Fresh Ingredients: Use fresh, high-quality vegetables for the best flavor.
- Customize: Don’t be afraid to mix and match ingredients based on what you have on hand or your personal preferences.
- Serve Immediately: Tacos de alambre are best enjoyed fresh off the skillet. Assemble your tacos just before eating to keep the tortillas from getting soggy.
Serving Suggestions
- Salsas: Offer a selection of salsas, like pico de gallo, salsa verde, or a smoky chipotle salsa.
- Guacamole: Creamy and rich, guacamole is a perfect accompaniment.
- Beans: Serve with refried beans for a protein boost.
- Rice: A side of Mexican rice complements the tacos perfectly.
This easy and delicious tacos de alambre recipe is a versatile addition to your meal rotation. It’s quick, flavorful, and can be customized to suit any dietary needs or preferences. Whether you’re feeding a family or hosting friends, these tacos will impress everyone with their vibrant taste and simple preparation. Enjoy them on a busy weeknight or as a fun weekend treat – they’ll be a hit every time!
Easy And Delicious Mushroom Tacos De Alambre Recipe
Equipment
- 8 skewers
Ingredients
- 2 bell peppers any color, cut into large pieces
- 1 onion cut into large pieces
- 200 g mushrooms any kind, whole or halved if large
- Juice of 2 limes
- Salt to taste
- 8 Corn tortillas
- 1 Guacamole recipe salsa, and cilantro for serving
Instructions
- Skewer the bell pepper pieces, onion pieces, and mushrooms, alternating them on the skewers.
- Drizzle the skewers with lime juice and sprinkle with salt to taste.
- Place the skewers on a hot grill. Cook until the mushrooms are tender and the vegetables are slightly charred, about 10 to 15 minutes, turning occasionally for even cooking.
- Remove the skewers from the grill and take the vegetables off the skewers. Serve the grilled vegetables on warm corn tortillas.
- Add guacamole, salsa, and fresh cilantro to taste.
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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