- Serves 6
Submitted by Mona Pence
- 1 lb sirloin tip steak
- 3/4 C bourbon, divided
- 1/2 C chunky salsa
- 2 Tbsp lime juice
- 1 tsp Worcestershire sauce
- 6 (8-inch) soft taco tortillas
- 1 Tbsp extra-virgin olive oil
- 1 medium onion, thinly sliced, separated into rings
- 1 medium green pepper, cut into thin strips
- 1 medium tomato, chopped
- Sour cream
- Shredded cheddar cheese
Partially freeze beef. Thinly slice across the grain into bite-sized strips. Place strips in a zip-like plastic bag. For marinade, in a mixing bowl stir together 1/2 cup bourbon, 1/2 cup salsa, lime juice, and Worcestershire sauce. Pour mixture over meat. Seal bag. Marinate in the refrigerator for 6 to 24 hours, stirring occasionally.
Wrap tortillas in foil. Heat in a 350° oven for 10 minutes to soften.
Meanwhile, preheat a large skillet over high heat; add oil. Cook and stir onion rings in hot oil for 1-1/2 minutes. Add pepper strips; cook and stir about 1-1/2 minutes or until crisp-tender. Remove vegetables from skillet. Add half of the undrained beef strips to the hot skillet. Cook and stir for 3 minutes or until done. Remove beef and drain well. Repeat with remaining beef. Return all beef and vegetables to skillet. Add chopped tomato and remaining 1/4 cup bourbon, or to desired taste. Cook and stir for 2 minutes or until heated through.
To serve, immediately fill warmed tortillas with beef-vegetable mixture. Garnish with sour cream, cheese, and additional salsa.