Northern Style Mexican Beef Skewers (Alambre de Res Norteño) are made for the grill. Watch VIDEO or follow along with step-by-step pictures to take your summer backyard BBQs up a notch. Guaranteed to be a hit!
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.
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.
Northern Style Mexican Beef Skewers, or Alambre de Res Norteño, are not made with a lot of ingredients. We add a few tablespoons of worcestershire sauce.
Disclosure: This post contains affiliate links.
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.
Then start assembling your Northern Style Mexican Beef Skewers (or Alambre de Res Norteño).
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.
The thrill of the grill. Grill the Northern Style Mexican Beef Skewers (or Alambre de Res Norteño) 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 salsa. Can you say DELICIOUS? Happy Grilling!
Watch Northern Style Mexican Beef Skewers
- 1 ½ lb top sirloin steak, cut into 1 ½-inch cubes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon Jugo Maggi
- Juice of 2 large limes
- Salt
- Pepper
- 1 large onion, chopped into 1-inch pieces
- 1 large bell pepper, chopped into 1-inch pieces
- 6 slices of bacon, chopped into cubes
- 7-8 skewers
- 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.
Disclosure: This post contains affiliate links.
Liren | Kitchen Confidante says
Maggie this looks amazing! I can just see how the marinade works its magic – looking forward to trying it!