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.
Nutritional data has not been calculated yet.
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