My family is from Northern Mexico, the State of Durango. (Nope. Not the town in Colorado). Boots, belt buckles, and men in trucks blasting norteñas. Hold on to your sombreros. We’re taking a trip to my family’s hometown with these Northern Style Mexican Beef Skewers, or Alambre de Res Estilo Norteño.
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More Northern Mexican Recipes:
This is the Cathedral Basilica of the Immaculate Conception. I had my quinceañera there. My parents were married there. Durango has a special place in my heart, but don’t let that fool you. I’ve traveled all over Mexico. In short, the North is totally different from the South, the Center, even the Mexican coast lines.
Take this Alambre de Res, for example. This is how I had it in Mexico City, D. F. Yummy Mexican street food! Beef, bacon, peppers. Same ingredients, but in the north, we stick them on a stick.
I’ll break it down for you. In the North, we start with the beef. Chopped up into 1-inch cubes of meat.
Cut of Beef to Use:
- Chuck roast
- Beef Round
Don’t pull out the pantry. This recipe does not include a lot of ingredients. We add a few tablespoons of worcestershire sauce.
Next, we have Jugo Maggi. If you don’t have this sauce, you can order it online. Or simply add more worcestershire sauce.
In Mexico, we use key limes. Most American cooks make pies with key limes. Mexican cooks, however, use key limes in both savory and sweet dishes. This is one ingredient I’m never without. They also seem to be juicer and cheaper than regular limes.
Cover and let this marinate for 30 minutes in the fridge. You can also do this overnight.
Meanwhile, soak the skewers. They need at least 30 minutes in water to prevent them from burning on the grill. Flaming swords may be fun at the circus, but flaming skewers can ruin your BBQ.
Thread the ingredients on a skewer. No green pepper? Use red pepper or skip altogether.
Similar to Brochetas de Camaron.
The order really doesn’t matter. However you like to assemble them is fine. Also, if you don’t like green pepper, you can use red pepper instead.
Once ready, take them to the grill. Let them rest slightly before serving.
Serve as is or turn them into tacos.
More Grilled Taco Recipes:
The thrill of the grill. Grill covered, over medium-hot heat for 8-10 minutes, turning occasionally.
- For Medium-rare, thermometer should read read 145° Fahrenheit
- For Medium, 160° Fahrenheit
- For Well-done, 170° Fahrenheit
Let them rest for 5 minutes (they need a short nap). Add tortillas and a taqueria-style serrano salsa. Can you say DELICIOUS? Happy Grilling!
Northern Style Mexican Beef Skewers (Alambre de Res Norteño)
- Chop the steak into 1 ½-inch cubes
- Place in a container and add Worcestershire sauce, Jugo Maggi, lime juice, salt and pepper.
- Cover with plastic wrap and let sit in the fridge for 30 minutes.
- Meanwhile, soak the skewers in water to prevent burning.
- Chop the onion, bell pepper, and bacon into roughly 1-inch chunks.
- To assemble the skewers, thread the beef, onion, bell pepper, and bacon in whichever order you prefer.
- Repeat until done.
- Place on grill under medium-hot heat.
- Cook 8-10 minutes, turning occasionally.
- For Medium-rare, thermometer should read read 145°
- For Medium, 160°
- For Well-done, 170°
- Let rest for 5 minutes before serving.
Maggie Unzueta is the writer/blogger, photographer, recipe developer, videographer, and creator of In Mama Maggie's Kitchen. She has been developing easy and authentic Mexican food, Mexican-inspired recipes, and traveling tips since 2010. From family recipes to her extensive travels throughout Mexico, she brings traditional Mexican flavors from South of the Border and into your kitchen. Maggie has been featured in notable culinary websites and other media outlets. For more details, check out her About page.