In a large cast iron pan, add the roughly chopped bacon (and/or chorizo/ham, if using) and bring to medium heat. Allow the fat to fully render and continue cooking and stirring until the pieces are browned and beginning to crisp up. Remove the bacon pieces and set aside, but leave all the rendered fat in the pan.

Add the sliced peppers & onions to the pan. Lightly season with a sprinkle of salt. Increase the heat to high and sauté the vegetables in the hot bacon fat until softened and charred in spots.

Remove the peppers and onions from the pan (set them aside with the reserved bacon). Leave any residual fat in the pan.

Make sure the meat is thinly sliced (the pieces should be a similar size to the peppers/onions). Bring the pan back to high heat, and add the meat in an even layer. Season with a sprinkle of salt, pepper, and bouillon powder.

Allow the meat to sear on one side, undisturbed, until it develops deep browning on one side. When the meat is mostly cooked through, add the reserved bacon and vegetables back into the pan. Shake and toss everything together.

• If the meat is sticking to the pan, or if bits stuck to the pan are threatening to burn, deglaze with a splash of water, which should release everything.

Taste the mixture for seasoning. If needed, add a bit more salt, pepper, or bouillon powder.

Add a few handfuls of grated cheese over the top of the meat mixture in an even layer. Cover the pan until the cheese just begins to melt, then cut off the heat.

Transfer the alambre to a plate, or just serve it on the table right out of the pan. Enjoy with tortillas (make tacos as you go) and salsa or fresh toppings of choice.