1 1/2 pound Buffalo Flank Steak cut into 1-inch strips 12 flour tortillas 1 tablespoon cooking oil 1 medium onion, thinly sliced 1/2 med. green sweet pepper, cut into thin strips 1/2 med. red sweet pepper, cut into thin strips 1/2 med. yellow sweet pepper, cut into thin strips 3 large red cayenne or Tabasco peppers chopped, (remove stems and seeds) 2/3 cup chopped tomato ***Marinade for Buffalo Flank Steak Strips:*** 1/4 cup tequila 2 tablespoons chopped fresh cilantro 4 cloves garlic, finely chopped 1/2 teaspoon grated lime peel 1 tablespoon fresh lime juice 1/2 teaspoon red pepper flakes 1/2 teaspoon salt 1/4 teaspoon ground black pepper
Combine marinade ingredients. Place in a re-sealable plastic bag with flank steak strips. Seal and rotate to season. Refrigerate for 6-24 hours. Pour oil into large skillet and cook onion and sweet pepper strips till crisp-tender. Remove from skillet. Add 1/2 of the undrained flank steak strips to hot skillet. Cook 2-3 minutes or to desired doneness.
Repeat with remaining strips. Return vegetables to skillet and add tomato and hot peppers. Cook and stir an additional 1-2 minutes or until heated through.
To serve, immediately fill warmed tortillas with mixture. If desired, serve with sour cream, guacamole, Monterey Jack cheese and salsa.