Ingredients
1/2 cup tequila or reduced-sodium beef broth1 teaspoon grated lime zest1/2 cup lime juice4 garlic cloves, sliced1 teaspoon chili powder3/4 teaspoon salt3/4 teaspoon pepper4 poblano or sweet red peppers, halved and seeded4 jalapeno peppers, halved and seeded1 large sweet onion, cut crosswise into 3/4-inch-thick slices1-1/2 pounds beef skirt steaks or flank steak8 whole wheat tortillas (8 inches), warmed1/2 cup shredded Mexican cheese blend
Preparation
Whisk together first 7 ingredients. Divide mixture between 2 large bowls. Add peppers and onion to 1 bowl; turn gently to coat. Cut skirt steaks in half and add to second bowl; turn to coat. Cover and refrigerate vegetables and beef 8 hours or overnight.
Drain vegetables and beef, discarding marinade. Grill onion and poblanos, covered, over medium heat until tender, 4-6 minutes per side. Grill jalapenos until crisp-tender, 2-3 minutes per side. Grill steaks, covered, over medium heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 160°), 4-6 minutes per side. Let steaks stand 5 minutes.
Thinly slice peppers; coarsely chop onion. Cut steaks thinly across the grain. Serve vegetables and beef on tortillas; top with cheese.
