Tequila-Lime Fajitas

By AzWench

Ingredients

• 1/2 cup lime juice
• 1/4 cup tequila
• 1/4 cup cooking oil
• 1 can chopped green chili peppers, (4-ounce) drained
• 1/2 teaspoon bottles hot pepper sauce
• 1/4 teaspoon salt
• 1 pound boneless beef flank steak, or beef plate skirt steak
• 1 medium onion, thinly sliced
• 8 flour or corn tortillas (8-inch)
• 2/3 cup salsa (optional)
• 1 medium ripe avocado, pitted, peeled and sliced (optional)
• 1/2 cup sour cream (optional)

Preparation

Step 1

For the marinade, combine lime juice, tequila, cooking oil, green chili peppers, bottled hot pepper sauce, and salt in a medium mixing bowl.

Place steak and onion in a heavy plastic bag set in a shallow dish. Pour marinade over steak in bag. Seal bag; turn steak to coat well. Marinate in the refrigerator for 6 to 8 hours, turning bag occasionally. Remove steak from bag; reserve marinade.

Tear off a 36X18-inch piece of heavy foil. Fold in half to make a double thickness of foil that measures 18X18 inches. Using a slotted spoon, remove onion and green chili peppers from marinade and place in center of foil. Bring up 2 opposite edges of foil; seal with a double fold. Then fold in remaining ends to completely enclose the onions and peppers, leaving space for steam to build.

Stack the tortillas and wrap in a double thickness of heavy foil.

Grill steak and the wrapped onion and chili peppers on the rack of an uncovered grill directly over medium coals for 9 minutes. Turn steak and brush with reserved marinade. Add wrapped tortillas to the grill rack. Continue grilling for 8 to 12 minutes more for medium doneness (160 degrees). Discard any remaining marinade.

Thinly slice steak into bite-size strips. Divide steak, onion, and chili peppers among tortillas. Roll up tortillas. Top with salsa and serve with avocado slices and sour cream, if desired.