large strips of colorful bell peppers, seeded & grilled
Instructions
Combine all of the ingredients, except the pepper, in a large ziplocking bag. Seal tightly, releasing excess air. Smoosh and squeeze the contents around to evenly disperse the marinade. Refrigerate the meat mixture for at least 4 but up to 24 hours.
You have two options here, cooking indoors or outdoors. If cooking indoors use a cast iron skillet, and outdoors cook the meat directly on the grill. Either way, shake off any bits of extra marinade before transferring the meat to a hot, medium high heat grilling surface.
Cook 1-2 minutes per side, or until the meat's cooked through, but not dry. Remove the meat to a waiting plate, and continue until all the meat's finished.
Serve the meat hot, with warm tortillas, and your choice of toppings. We like a variety of grilled onions & peppers, fresh diced tomatoes, sour cream, and garnishing with shredded cheese & freshly chopped cilantro leaves.