Tacos de Alambre

Ingredients:

8 Guerrero® Caseras Fajita Flour Tortillas
4 jalapeño peppers, divided
4 rings (each 1/2 inch thick) fresh pineapple
1 red onion, sliced into 1/2-inch-thick rings
4 slices bacon, chopped
1 lb skirt steak, thinly sliced against the grain
1 tsp ground cumin
1/2 tsp salt
1/2 tsp black pepper
1 yellow onion, sliced
1/2 green bell pepper, sliced
1/2 red bell pepper, sliced
2 cloves garlic, minced
2 cups shredded mozzarella cheese
1 cup pico de gallo
1/2 cup packed chopped cilantro
Lime wedges, for serving

Salsa Tacquera:
1 large tomato
3 tomatillos, leaves removed, then rinsed
1 shallot, halved
5 chiles de arbol
2 cloves garlic
2 tbsp olive oil
1 tbsp packed cilantro leaves
1/2 tsp ground cumin
1/2 tsp salt

Salsa Aguacate:
1 avocado, peeled, halved and pitted
1 serrano chile pepper, seeded and diced
1 clove garlic
1/4 cup packed cilantro leaves
2 tbsp cup freshly squeezed lime juice
1/2 tsp ground cumin
1/2 tsp salt
2 tbsp olive oil

how to make it:

1. Preheat grill to medium-high heat; grease grates well.

2. Warm tortillas according to package directions.

3. Seed and chop 1 jalapeño.

4. Grill remaining jalapeños, pineapple and purple onion, turning once, for 6 to 10 minutes or until charred. Set aside jalapeños and purple onion; keep warm. Let pineapple cool slightly, then chop into smaller pieces; keep warm.

5. Into large skillet set over medium heat, add bacon and cook, stirring occasionally, for 5 to 8 minutes or until golden and crispy. Using slotted spoon, transfer to paper towel–lined plate to drain. Increase heat to medium-high. Add steak, cumin, salt and pepper; cook, stirring occasionally, for 6 to 8 minutes or until meat has started to brown.

6. Stir in yellow onion, green pepper, red pepper, chopped jalapeño and garlic. Cook, stirring occasionally, for 3 to 5 minutes or until veggies are softened and charred in spots. Return bacon to skillet. Sprinkle with mozzarella. Remove from heat, cover and let stand for 2 minutes or until cheese has melted.

7. Salsa Tacquera: Preheat oven to broil with the rack set to the upper third.

8. On foil-lined baking sheet, arrange tomato, tomatillos and shallot.

9. Broil, turning once, for 8 to 10 minutes or until starting to blister. Add chiles de arbol and garlic to baking sheet. Broil for 30 seconds to 1 minute or until garlic and chiles are lightly toasted and vegetables are charred.

10. Carefully transfer vegetables and chiles to blender. Add oil, cilantro, cumin and salt. Blend until smooth.

11. Salsa Aguacate: To food processor, add avocado, serrano chile, garlic, cilantro, lime juice, 1 tbsp water, cumin and salt; pulse until combined. Drizzle in oil; pulse until blended.

12. Serve steak mixture with warm tortillas, pico de gallo, cilantro, grilled jalapeños, grilled pineapple, grilled purple onion, lime wedges, salsa aguacate and salsa tacquera.

Tips: For a quick and easy variation, substitute ground beef for the skirt steak.

Substitute mozzarella with Monterey Jack cheese if preferred.