Carne Asada Burritos

Marinade: In a food processor, combine fruit juices, tequila, jalapenos, garlic, salt and pepper. Pulse on high until mixture becomes a fine slurry. Pour into a large sealable plastic bag. Place tenderized steak into marinade; seal and press to ensure that marinade completely coats all sides of meat. Refrigerate 2-4 hours. Remove from marinade and cook on medium-high heat on barbecue grill to medium well, about 6 to 8 minutes on each side. Remove from heat and wrap in foil. When cooled to handling temperature, cut into 3/4" x 2" strips. Reserve any liquid from cooked meat. In a large skillet, heat 1 tablespoon vegetable oil. Stir-fry onions and peppers until tender. Add cooked meat and juices to onions and peppers. Cook together, stirring, on medium-high for 4 minutes. Heat a large griddle to medium. Lightly coat with oil. When oil is hot, place a tortilla on the griddle. Sprinkle approximately 1/3 cup cheese on tortilla. Spoon approximately 3/4 cup meat mixture in a line down the center of tortilla. Using a spatula, fold in thirds. Brown on both sides. Serve immediately with sour cream and guacamole, and thinly sliced green onion tops for additional fresh flavor.