1/2 c olive oil
1/3 c lime juice
1/4 c red wine vinegar
1/2 c finely chopped onion
1 t sugar
1 t dried oregano
1/2 t salt
1/2 t pepper
1/4 t cumin
3 garlic cloves, minced
2 lbs flank or skirt steak
Oil for frying pan
8 to 12 flour tortillas
Combine the first 10 ingredients in a shallow dish and mix. Pound the steak to 1/4" thickness. Add steak to marinade turning to coat both sides and refrigerate for 8 hours.
Remove steak from marinade and grill 6 to 7 minutes per side. Slice into thin slices.
Cook the onions and peppers in a skillet over medium heat till tender.
Wrap the tortillas in foil and bake for 15 minutes at 325 degrees.
Serve with your choice of condiments such as salsa, diced tomatoes, guacamole or sour cream.
Time: 8.5 hours minutes Serves: 4-6
You can substitute 2 lbs chicken for the beef. This recipe came from The Southern Living Cookbook edited by Susan Carlisle Payne, 1987.