Alambre from Irma Molina López
½ tablespoon cooking oil
¼ pound bacon
1 pound tender beef, sliced and
chopped
½ pound tender pork, sliced and
chopped
¼ pound sliced ham lunchmeat
1 teaspoon salt
1 tablespoon Worcestershire sauce
1 red pepper, julienned
1 ½ green peppers, julienned
1 white onion, julienned
8 ounces Oaxaca cheese
- In a large skillet, fry the bacon in it until nearly cooked.
- Chop the beef, pork, and ham into small narrow strips (1/4” thick by 1 ½ “ long).
- Add salt and Worcestershire sauce on top.
- Cook until the meat is nearly done and the juices are nearly dry.
- Add the peppers and onion and stir until vegetables are tender but crisp.
- Spread the grated cheese on top.
- Cover with a lid so the cheese will melt.
- Serve inside warm corn
- tortillas with guacamole.