Ingredients Jump to Instructions ↓

  1. 1/2 cup orange juice

  2. 1/4 cup lime juice

  3. 1/4 cup tequila

  4. 8 medium-sized fresh jalapenos, seeded

  5. 2 tablespoons minced garlic

  6. 1 teaspoon salt

  7. 1 teaspoon fresh ground black pepper

  8. 1 1/2 pounds tenderized (cubed) round steak

  9. 3 tablespoons vegetable oil, divided

  10. 1 cup onion, sliced

  11. 1 cup red bell pepper strips, sliced

  12. 1/4"

  13. 8 large (11-12") tortillas

  14. 12 ounces shredded Monterey Jack cheese, grated Sour cream Guacamole Green onion tops, thinly sliced

Instructions Jump to Ingredients ↑

  1. 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.


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