Drunken Beef Fajitas

By scottsdalejulie

Ingredients

• Ingredients:
• 1/2 1/2 3 cup fresh lime juice, about 3 limes
• 1 1 1 Tbsp. lime zest
• 1/4 1/4 1/4 cup tequila, your favorite white or gold
• 1 1/2 1 1/2 1/2 tsp. Mexican oregano, or whatever is available
• 1 1 1 Tbsp. cumin seeds, toasted and smashed
• 1 1 1 Tbsp. coriander seeds, toasted and smashed
• 1 1 1 1 to2 dried chilies such as chile de arbol, toasted or 1 jalapeno, diced
• 3 3 3 cloves garlic, smashed
• 1/4 1/4 1/4 cup fresh cilantro, stems and leaves, lightly crushed
• 16 16 16 ounces skirt steak, or substitute flank steak if preferred
• 8 8 8 Tbsp. Ancho Red Chile Barbecue Sauce (recipe below)
• 1 1 1 cup onions, sliced
• 1 1 1 cup green bell pepper, sliced
• 1 1 1 Tbsp. canola oil
• 4 4 4 - low carb flour tortillas, optional (you can use lettuce wraps also)
• 2 to marinade ingredients in a zip top bag and marinate steak at least 2 hours to overnight in the refrigerator. The longer you marinate the beef the stronger the flavors will be.
• While the steak is resting saute the onions and green bell peppers in the canola oil in a large saute pan on high heat until tender and caramelized.
• Assemble fajitas in low carb tortilla or lettuce wrap if desired and garnish with vegetables and serve additional Ancho Red Chile Barbecue Sauce if preferred.

Preparation

Step 1

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