Mexican Alambre de Res | Spicy Street Food Tacos

Cut the beef tenderloin across the grain into bite-sized, thin strips. Slice the bacon into small strips. Deseed the red and green bell peppers and cut into strips. Peel the onion and slice into half-rings, and finely chop the garlic cloves.

Preheat the oven to 100 °C top/bottom heat to keep the wheat tortillas warm later. Quarter the limes and roughly chop the fresh coriander.

Heat a large, heavy pan over medium to high heat. Fry the bacon until crispy without adding fat and remove from the pan. In the rendered fat with 1 tbsp of vegetable oil, sear the beef strips in batches for about 2 minutes. Season with salt, pepper, and ground cumin, and set aside with the bacon.