1 cup tomato-based bottled hot salsa
1/2 cup chopped red onion
1/2 cup packed fresh cilantro, stems OK
1/4 cup olive oil
3 Chipotles Adobado (these are found in the Mexican section in a small can like Ortega chilies) They are jalapenos in tomato sauce.
2 Tablespoons tequila
2 Tablespoons lime juice
1 Tablespoon liquid hickory smoke flavoring
1/2 cup amber beer like Dos Equis
2 1/2 to 3 pounds skirt steak cut into 8-inch sections
Non-stick cooking spray
1 large onion (about l pound)
2 large red peppers (bell peppers) stemmed, cored and cut into julienne strips
1/2 teaspoon salt
18 6-inch flour tortillas
In food processor, puree the salsa, red onions, cilantro, 2 tablespoons of the olive oil, the chipotles, tequila, lime juice, and liquid smoke. Stir in the beer. In a shallow non-reactive dish, pour the marinade over the steak and let it stand at room temperature, covered, turning it once or twice for 2 hours.
Heat one or two heavy skillets over medium high heat. When they are very hot, lightly coat with nonstick cooking spray. Letting the excess marinade drip off, and working in batches if necessary, place the meat in skillets. Cook, turning once or twice till browned, 4 – 5 minutes per side. Transfer the meat to a cutting board and let rest for 10 minutes. Meanwhile in the other skillet warm 2 tablespoons of oil, stir in onions and sweet red peppers, season with salt and cook covered stirring once or twice for 8 minutes.
Cut the meat across the grain and at a slight angle into thin slices. Put the meat in the pan with the onions and peppers and saute till meat is done. Serve in tortillas with sour cream, and guacamole…. YUM