Ingredients:
2 tablespoons hot sauce
2 tablespoons ground cumin
1 teaspoon allspice
2 tablespoons chili powder
fresh oregano
thyme, combined ( or a couple shakes of dried)
0.5 (12 ounce) bottles beer
1 tablespoon olive oil
1/2 lb steak or 4 boneless chicken breasts
olive oil
1 large onions, cut in 1/2 inch strips
1 green bell peppers, seeded & cut in 1/2 inch strips
2 poblano chiles, cut into strips (optional)
salt & pepper
finely chopped tomatoes
serrano peppers or jalapeno chiles, chopped fine
minced onions
cilantro
mint (optional)
salt
and tortillas
Directions:
Mix marinade and set aside.
Coat meat or poultry and let sit.
Mix together pico de gallo in small bowl and set aside.
In saucepan, drizzle with olive oil over med-high heat.
Add onions, peppers and chiles- toss occasionally and turn off heat once tender.
In second skillet over high heat, drop meat or poultry in and sear for 2 mins each side.
Remove from heat, slice thin and return to pan to brown and cook through.
Warm tortillas according to package, fill with meat, poultry, peppers and pico de gallo- MMMM!
Servings: 4
Time preparation: 20 min.
Time total: 30 min.