Tacos de alambre are a Mexico City classic that can be a mix of almost any protein but almost always includes steak, onions, green peppers and melty cheese — and often bacon. It’s served piled high on a plate like a mountain of goodness, with a side of warm tortillas and delicious salsas. While alambre means skewer, the skillet method has become standard, and here we’re simplifying it even further with a sheet pan approach. Flank and skirt steak both work well so choose whatever is in your budget. In this recipe, bacon is placed in a cold oven and as the oven heats, it slowly melts the fat off of the bacon onto the sheet pan. Traditionally, tacos de alambre are the main event on their own, though there’s no reason you couldn’t serve them alongside refried beans and rice.