Alambre de Pollo con Pimientos y Queso (Chicken Alambre on Tortillas)
Spiced chicken thigh griddled with peppers, onion and bacon, then buried in melted cheese and heaped onto warm corn tortillas.
Made with Fresh pico de gallo and Corn tortillas from masa harina and Taco seasoning mix. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £2.80 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Toss the chicken strips with the taco seasoning mix and 1 tbsp of the oil in a bowl.
- 2
Heat a large frying pan or griddle over a high heat. Cook the bacon for 4 minutes until crisp and the fat has rendered. Remove to a plate, leaving the fat in the pan.
4 min - 3
Add the chicken in a single layer and cook for 6 minutes, turning, until golden and cooked through. Move to the plate with the bacon.
6 min - 4
Add the remaining oil to the pan and cook the peppers and onion for 6 minutes until soft with charred edges.
6 min - 5
Return the chicken and bacon to the pan, scatter over the cheese and cover with a lid for 2 minutes until melted.
2 min - 6
Warm the corn tortillas in a dry pan. Serve the alambre with the tortillas, your ready made pico de gallo (see the base recipe) and lime wedges so everyone can build their own tacos.
Tips
- Alambre is made on a flat grill. Use your heaviest pan and cook in batches so the meat sears instead of stewing.
- Cut the chicken, peppers and onion to similar size, about 1 cm, so they cook evenly and fit neatly on a tortilla.
- Oaxaca cheese melts best. Low moisture mozzarella is a good UK substitute.
- Add a spoonful of salsa taquera at the table for authentic heat.
Storing and freezing
Keeps in the fridge for up to 3 days once cooled within 1 to 2 hours. Reheat in a hot pan until steaming hot all the way through. Freezing is not ideal once the cheese is added.
Questions
What is alambre?
Alambre is a Mexican dish of grilled meat with peppers, onion, bacon and melted cheese, served with tortillas. The name means wire, because it was once threaded on skewers.
Can I make it without bacon?
Yes. Use chorizo for extra flavour, or leave the bacon out and add an extra tablespoon of oil. Smoked paprika in the seasoning keeps it smoky.
Is it gluten free?
Yes, if you use gluten free corn tortillas and check your bacon and seasoning labels. The chicken, vegetables and cheese contain no gluten.
More made with fresh pico de gallo
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.