Tacos de alambre

Cut the bacon crosswise and cook in the preheated skillet over medium-high heat, stirring regularly, until completely crisp and rendered.

Cut the steak into about half-inch pieces, then crosswise into cubes; season liberally with salt and freshly ground black pepper.

Lift out the bacon with a slotted spoon, leaving the fat behind. If there is not enough fat to sear, add bacon drippings, lard or vegetable oil.

Add the beef in an uncrowded layer, spread it out and let it cook undisturbed on one side until richly browned underneath.

Stir and let sit another minute or so to brown the other side.

Sprinkle over the jugo magi and cook until reduced and coating the meat. Scoop into a bowl and turn off the heat.

Pull the seed pod and stem from the poblanos, flatten and cut crosswise into strips; trim the root end of the onion and slice.

Reheat the pan, adding fresh rendered pork lard to coat the bottom; saute the poblanos and onion, scraping up the bits on the bottom, until the onions begin to brown and soften but keep some crunch.

Return the meat to the pan, stir and rewarm for about a minute.

Sprinkle on the melting cheese and let it start to melt; stir gently and turn off the heat.

Set the pan on a towel, spread the crispy bacon evenly over the top and sprinkle with cilantro leaves.

Serve from the pan with warm tortillas for scooping, topped with Mexican hot sauce.