Chicken Alambres Tacos

Foodbuzz dinner

After the taquiza we had last weekend I have been talking about tacos for several posts. But I haven’t talked about the secret for a good taco. Yes, the filling is very important to make a delicious taco, but a taco is not a taco if you don’t use the right tortillas. And that is what made my taco party a true Mexican taquiza. Here in the States I have seen that several places (even Mexican restaurants that call themselves authentic) serve tacos in hard shells. I am sorry (and please don’t hate me for this) but those are not tacos.

The secret to a real, delicious and authentic taco is a soft and warm corn tortilla (or flour tortillas in some cases) This was something new for some of my guests, but they seemed to like it! There were some positive comments about the softness and warmth of the tortillas that, by the way, I didn’t make myself. When I was first planning that dinner I thought about making homemade tortillas, but when the list of guests grew to more than 20 I decided to buy them at a tortilleria close to my house instead. To keep them warm they filled up a little cooler with fresh tortillas that afternoon and by the time we started eating they were still warm. That saved me a lot of work and time!

And continuing with the tacos that were served at the taquiza, here I present to you one of my favorite taco fillings, alambres. There are several schools of thought when it comes to Mexican alambres. The word alambre literally means wire. This might refer to the original Shish Kabobs, but in time this dish has changed in Mexico to become the alambres most people know today.

Like Shish Kabobs, the main ingredients for alambres are  meat (chicken, beef or lamb), onions and bell peppers. These ingredients can be marinated in lime juice and spices or just seasoned and cooked in a griddle or cast-iron skillet before serving. So what’s special about them? This is added when the ingredients are almost cooked:

Queso Oaxaca gives this dish its distinctive flavor, or you could use queso Asadero (a tastier version of the same cheese) like I did last weekend. Once the cheese has melted, serve alambres on soft and warm corn or flour tortillas, top with your favorite salsa and enjoy. This is a perfect dish for your summer parties since it doesn’t require much preparation or cooking time and your guests make their own tacos. They look yummy, don’t they?

Chicken alambres

¡Buen provecho!


  • Fabulous tacos, sounds great with Queso Oaxaca cheese!

  • Hello Ben,
    I haven’t had taco’s for ages, only because the flour tortillas here are too thick, I will have to make my own, has to be done! However I will try it with Mozzarella as I don’t think I’ve seen Queso Oaxaca in the supermarket, looks great!! :0)

  • I am so tired of the bastardization of food by the so-called “authentic” restaurants and that refers to most cuisines outside of their native countries.

    Thanks to people like you, we learn and know better.

  • I would love these right now. They look fantastic. :)

  • Hi Ben! Thanks for your kind coment on my blog. Your website is fantastic as well.

    I enjoyed learning more about tacos. Honestly, I have never liked the hard shell ones they serve in most restaurants, so it’s good to hear that the proper taco has a soft shell. Also, I adore Oxaca cheese. I always have some in my fridge to snack on. Thanks for sharing.

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