Serve with warm tortillas and Spanish rice
* The measurements for the lime juice in the quantity table are correct. The flavor of acidic ingredients is intensified when a recipe is made in large quantity. The recipe has been adjusted to accommodate this.
Original recipe yields
6 servings
Cooking day instructions
Cut beef into 4 pieces. Place meat in freezer bags with lime juice, tequila, garlic, salt, and pepper. Close bag securely. Freeze, using freezer bag method.
Serving day instructions
Thaw beef and marinade completely. In heavy skillet, sauté onion in oil for 2 minutes. Add green pepper strips and cook for 2 more minutes or until vegetables are crisp-tender.
Drain marinade and discard. Grill beef or stir-fry in heavy skillet over medium-high heat. Carve beef into thin slices. Quickly stir beef and vegetables together in skillet and cook for 1–2 minutes or until heated through.
Fill warmed tortillas with beef and vegetables. Serve with shredded cheese, sour cream, lettuce, tomato, and guacamole as desired.
Substitution
For chicken fajitas, substitute 4 boneless chicken breasts for the beef.