3 Lb skirt steak
1/2 C fresh lime juice
1/3 C plus 1T corn oil or other vegetable oil
1/2 C tequila
1 t dried cumin
1t dried oregano, crumbled
1/2 t ground pepper
3 large garlic cloves, minced
6 small onions cut in half
18 flour or corn tortillas
3 C refried beans
Chachies Mild, Medium and/or Finely Chopped Salsa
1 C sour cream or Mexican Crema
1 C chopped, fresh cilantro
Trim excess fat from the meat and cut it crosswise into long strips about 1/2 inch wide. Place the strips in a glass or nonmetal-baking dish.
In a bowl mix together the limejuice, 1/3 C oil, tequila, cumin oregano, pepper and garlic. Pour over the meat, coating all the pieces. Cover with plastic wrap and refrigerate for 24 hours, making sure to turn the meat a few times.
In a heavy skillet or griddle warm 1 T oil over medium heat. Add the onion halves, and cook stirring until well browned. Transfer to a plate and keep warm.
Place the pan or griddle over high heat. Drain the meat, reserving the marinade. Add the meat to the pan and cook, turning once and basting with the leftover marinade, until done to your preference. Transfer to the plate holding the onions and keep warm.
Heat the tortillas, turning once in the same griddle/pan for about 10 seconds on each side or wrap in plastic wrap and microwave for about 30 seconds. Just before serving, gently heat the refried beans in a heavy saucepan or microwave to warm.
Arrange meat, onions and tortillas on a warm platter. Serve guacamole, Chachies salsa, beans, sour cream/crema and cilantro in separate serving dishes. Let your guests fill their tortilla with the meat and add other ingredients as desired.