This right here is an alamre, aka skewer, the traditional way. And this right here is an alamre platon, the way you get it in a Mexican restaurant. You'll see the word alamre literally means wire in Spanish. And in the context of this recipe, it means skewers. So, we're cooking these alamres the traditional way, which is grilled right over an open fire. But this traditional cooking method takes a bit too long nowadays for most restaurants. So, historically, they had to adapt it. Nowadays, if you order this dish at a
Mexican restaurant, you're likely to get a sizzling platter or skillet very similar to the fajita platter, but smothered in cheese. So, in this video, we're making alamas both ways. First, the traditional skewered version with beef, onion, bell pepper, and bacon, plus the Mexican restaurant style sizzling platter with plenty of cheese. And friends, this is going to be dang delicious because we got onions, we got bacon, we got bell pepper, we got beef. Today, we're making alamres. Now, before
we move on to the Alamres, I want to take a minute to talk about today's sponsor, Factor. Right now, we're into what I call squeeze season, where I try to squeeze as much content as possible into just a couple of days. And that's where Factor comes in. Something that has made my production process a lot easier. Factor delivers fresh, not frozen meals right to your door. They're chef crafted and dietitian approved. And there's a lot of plans available to support whatever your eating goals may
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However, over time, restaurants adopted to using the griddle because it was just quicker and easier. But today, we're going back in time to do the original alamita dish, which was very simple but delicious. You know, you don't have to cut these any particular size, but you want them to be a reasonable size. This is about an inch and a half, I would say, most of these. Let's cut up our onion, too. This is a medium white onion. Onions have a lot of water, so you want to make sure that you give it
enough surface so that they cook and get nice sweet and delicious. So, I have here 3 and 12 lbs of pana. That's the meat we're going to be using today. People make alamres or skewers, if you want to call it that, out of chicken and pork and all kinds of things. And I am going to trim all this membrane off of it because it's not going to render. It's not going to melt. It is a steak basically and so it's hot and fast. It's going to cook really quick. We don't want to cook it too too long. Let me
flip it over and see how much fat we have on the other side. Yep. We got a little excess fat here. We don't want that on our alamres. We just want the meat. Fat is flavor. We like fat. But this is pretty marbled. It's going to be pretty good. Okay. So, our pana grain is running along this little line here approximately. So, that's how I'm going to cut my little cubes. Going to give them about an inch and a half. Now, normally when you cook picana steaks, you do it like this. You cut it with the
grain so that after it cooks and when you slice across the steak, you'll be cutting against the grain and have the tenderest bite. Uh, today we're basically doing the same thing, but we're not going to cook it first. We're going to cube it up and cook it over the fire. Basically, we cut it with the grain. Now, we're going to cube it across the grain. So, I'm just going to take each of these, give them about an inch and a quarter or so, maybe inch and a half. The other reason that we like
the picana, it's almost like a tenderloin when it comes to tenderness, but in my opinion, this has a better flavor than the tenderloin. The tenderloin tends to be dry. Even if you undercook it, it it has like it lacks flavor in my opinion. So that's why people bacon wrap them, you know, and do stuff like that. Just my opinion, though. Um, you may have a difference of opinion. Got a nice big bundle of cubed up picana. We're going to get that over here into our Tupperware. Let's start
working on assembling our alamre. I'm going to start out with some onion first. We're going to run the skewer like so. Run it all the way to the back. I'm going to get a piece of bacon. All I'm going to do is just kind of fold it over a couple of times. Get it nice and fat like that. It's a little smaller than what our beef chunks are going to be, but we're going to run it just like so. We've got bacon, bell pepper, and beef. All right. All right, we've got some bell pepper. Got a little more
onion. Another nice chunk of beef here. Little bit more bacon. Little more onion on the end here. I think I can squeeze one more piece of meat on there. And so I will. All right, we've got one down. Let's see how many we can make with the amount of steak that we have cubed up here today. What we're actually doing here today is uh we are building a antenna. I should say a series of antennas where we're gonna send flavor nirvana into the cosmos. I wind up breaking these up a little tiny bit smaller. Bell pepper, a
little carnita, another little onion, one more bacon, and as I said earlier, all you have to do with the bacon, just kind of lay it down, fold it over two or three times, depending on how long your bacon is. Now you have a nice little roll of bacon just like so. We're going to run that through there. Another nice chunk of steak. And I think that's close enough. We've got two down. All right, friend. Now, this right here is part of the fun. Stack it the way you like. If you want more meat, less onion, more bacon, and
equal amount of meat, just have fun with it, man. Assemble it the way you want for that perfect bite that makes you happy. All right, so let's get these seasoned up with a little bit of this. Wow. This is that really good stuff created especially for fajitas and steaks. We've got some steaks on here, but you know, it's really good on everything. You can find it at arnisada.com, but you can also use whatever rub you you prefer. I'm going to flippity flip these over and add a little bit more wow
to each side. And I'm just doing kind of a medium coat. Nothing too heavy. The meat's going to start to sweat as it cooks. And since we didn't season them way ahead of time, some of this spice is going to fall off into the fire. And we're just going to try to keep that flavor bomb going nonstop. We're ready to get these onto the grill. Let's see if I can get all five of them on there. And uh hopefully we don't have too much grease going crazy right here where I'm
at. There's a little northern breeze blowing. And you guys know what I always say. If it ain't blowing your face, you ain't doing it right. That's just the way it is when you barbecue. All right, y'all remember those two little end pieces of onions I had? Well, these are going right in here. Add a little extra aroma to the air. Make it smell good in the hood. We're getting ready to do our first flippity flip. We're going to add a little bonus on here. I always like to really pump the
flavor up of whatever we cook. So, I'm going to add some extra flavor to these alamres here in just a minute. So, I'm giving my pan hot. While that's warming up a little bit, let's go ahead and rotate these a little flippity flip. Oh, yeah. Look at that. Beautiful. We want to make sure that we cook the meat and the bacon and the veggies all to finish at the same time. We got our pan hot here. Let's add a little butter. I'm going to cut about two tablespoons there. And so we're going to melt that
down. We're also going to add a little bit of worooster sauce. Worooster sauce. We're sisters shire. I'm going to say that is maybe maybe about a teaspoon and a half or two. Break up a little bit of cilantro here into little pieces. We're not chopping it up. We're just kind of pulling it apart. Get a little extra flavor going there. We I usually like to use our garlic and onion in my base, but we've already got onion over there. No garlic, but we've got a little bit of
garlic in here. We're going to give this a little text flavor profile onto our lamres. There's a little bit of comino, a little bit of salt, a little bit of black pepper. We got some other goodness going on inside of there. That is our Mexican rice seasoning, but it's got all the delicious flavors of a really good taco seasoning as well. So, we're going to add that little bit of text flavor in here. Oh, yeah. That's looking really good. So, we already got the garlic in here.
Didn't need to chop anything up. And just like that, it's done. Didn't take but a couple of minutes. We're going to let those flavors melt for about another minute or two. Then we're going to come and put a nice little base on our alamas. Look at all those big chunks of meat. Doesn't that look awesome? We're just going to base these. We're going to make them really, really good. We're putting that flavor nirvana on there with a base. We'll see you guys on the
dark side of the moon. Boom. Like I said, we're adding lots of flavor. So, we're going to base these. We're also going to shake just a little bit of boom on here. Now, these are long like a skewer, but they're also something else. These are like an antenna. And and these antennas right here connect us to the cosmos into the black hole of flavor nirvana. Oh no, these alamas are done. So, I'm going to get them off and put them right over here on this beautiful tray. Friend, check this out. We've got a
beautiful char. We got a little char on the veggies. The bacon's got a nice little crisp to it on the outside, too. We're going to let these rest for a couple of minutes, and then we're going to dig right on in. My guess they're going to be a perfect medium rare to a medium. They're going to be perfect. Let's get a couple of these alamres out and give them a nice little chop chop. Let's see if we can slice this kind of like a thuo. Look at that. Pretty. Look at that, friends. What did I tell y'all?
It's going to be perfect. Medium rare to medium. Looks perfect. Beautiful. Right off the alamre. A little bit more and we'll be done. Let's get one more in here. All right, this one's slicing really pretty. Same. Look at that. Medium rare to perfect medium. Yeah, this is looking really good. Let's get one of the smallest pieces here and give it a taste test. M. Smallest. Uh-huh. Oh, baby. M. That's good. That bite was delicious. But let me show you guys one more trick how we're going to plate
this. Mammos. I'm going to get my komal on the fire here. Get it nice and hot. We're going to scoot some of these coals in here best as we can. We want that dude to get hot. While that's getting hot, let's go ahead and trim up one more skewer here. All right, we're going to get plenty of meat here to get onto that komal here in just a little bit. Nice sharp knife. Really get the job done. So, we're cooking alamres. That's what we just cooked. That is the original way alamres
were made. Basically, it's a skewer with a bunch of good meat and veggies. But, uh, this is the way that they do it now in restaurants. They'll usually get a big old hot komal like this, big old griddle, get it all cooked up. So, we're going to get as much of this on here as we can. So, we've got our komal really hot. We're letting our meat get nice and warm in there, too. It kind of cooled off being out here. We're going to let that get nice and hot again. Now, we're going to
get some cheese. Put it on top of here. And this is the alamra you're going to get at a restaurant now or in the restaurants they have what they call a salamander. That's what they used to melt the cheese on enchiladas and stuff. And it's a broiler basically and it's super hot. They slide the plate in there. All the cheese melts like in 30 seconds. They pull it out and run it over to your table. But I don't have an oven out here so I'm going to have to improvise. Make it work.
Y'all hear the sizzle? Oh, baby. And that, my friends, is how you're usually going to get an alignment to serve to you in a Mexican restaurant. All right, guys and gals. I'll be right back. I got to run over to table number nine. I'll be right back. Actually, this is table number nine. My table. All right, friends. Now, once upon a time, this is the way I would order it at a restaurant. And this is the way I would serve myself. Big old tortilla, big old cheese pool. Let's add
a little bit more of everything. Big old fat taco. A little bit of salsa verde. And my favorite part of every video, a great big bite. All right, it looks like we made it to the other side of Neptune. We'll see you guys after a while. I'm going to go finish my taco. Man, that was good. Good. Good. That was epic. Delicious. I've made skewers before. I had never done it with a picana and a little bit of bacon at the same time. Friend, that flavor combination. And like I said earlier, when I took that first bite, uh the
taste test, I could taste the onion on one side and the bell pepper on the other, not even with the bacon yet. And it was super super good. But when you chop it up, put it on that komal with a little bit of cheese, a little bit of green salsa or any one of your favorite salsas, that flavor is incredible. Now, in my cookbook, I have a version of the alam. It's called the sombrero. I used to order that at the restaurant all the time and grab a big old taco the way I just showed you a little while ago way,
way back when I was about 19, 20 years old. I fell in love with that dish ever since. Very few restaurants serve it. So, I'm so happy to share that with you guys. I think y'all should try that at home. You can see of that version called the in my cookbook and you can get that with an autograph at arise asada.com where you'll also find my boom, my wow, the OG and our Mexican rice seasoning. Keep the smoke light, make it work. Boom. Just kidding.
