NOT TRADITIONAL. STILL SLAPS. A few notes on this recipe — If you’ve had Alambres you know you’re in for a treat because the star of this dish is bacon. While traditional Alambres are typically complimented by grilled sirloin or some additional protein, I only used veggies + bacon because of what I had around, and added quinoa for extra protein and texture. I put mine on top of a tortilla (these are #1) with melted cheese and finished it with a hunk of avocado and Cholula (which I’ve decided is my favorite Mexican hot sauce, besides Valentina). I made an entire sheet of bacon the night before so I used cooked bacon which made this even easier to execute, but I’ve included directions below for uncooked bacon, too. Do away with the quinoa or tortilla and up your bacon if you’re looking to make this dish keto friendly.
INGREDIENTS:
4 pieces of cooked bacon, chopped
1 tsp shallot, minced
.5 tsp evoo
.5 tsp coconut aminos
.5 cup chopped zucchini
.5 cup chopped shrooms
.5 cup cherry tomatoes
handful spinach
.5 tsp taco seasoning (or combination of chili powder + cumin)
Dash salt, pepper
1 tortilla
Shredded cheddar cheese
MAKE ME:
For previously cooked bacon: add the olive oil and cook shallot until tender. For uncooked bacon: chop and add to pan with a splash of olive oil (you hardly need any given bacon’s fat content). Cook until the fat begins to render. Add the shallots and cook until softened.
Add mushrooms to shallot mixture and let sweat 3-4 minutes. Then add zucchini and cherry tomatoes, cook until tomatoes begin to blister. (Follow same directions for vegetables with uncooked bacon!)
Add cooked bacon and handful of spinach.
Add coconut aminos and taco seasoning.
Stir until well blended and flavors have come together.
Heat tortilla in lightly greased pan on medium heat for 2 mins each side.
Add extra shredded cheese and melt.
Plate tortilla and top with Alambres mixture with avocado + hot sauce.
