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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
1 (1-pound) lean flank steak |
1/2 cup tequila |
1/4 cup lime juice |
1/4 cup vegetable oil |
1/4 cup chopped fresh cilantro |
1 tablespoon coarsely ground pepper |
1 1/2 teaspoons ground cumin |
4 cloves garlic, minced |
1 cup frozen whole kernel corn |
8 (8-inch) flour tortillas |
2 tablespoons vegetable oil, divided |
1 large sweet red pepper, cut into julienne strips |
3/4 cup sliced green onions |
2 jalapeno peppers, seeded and minced |
1 cup diced tomato |
1 cup (4 ounces) shredded monterey jack cheese |
1/2 cup sour cream |
Directions:
1. Partially freeze steak; trim fat from steak. Slice steak diagonally across grain into 1/4-inch-wide strips. Combine tequila and next 6 ingredients in a heavy-duty, zip-top plastic bag; seal bag, and shake well. Add steak; seal bag, and shake. Marinate in refrigerator 8 hours. Remove steak from marinade; discard marinade. Cook corn according to package directions, and set aside. Wrap tortillas in aluminum foil, and bake at 325° for 15 minutes.
2. Pour 2 teaspoons oil around top of preheated wok, coating sides; heat at medium-high (375°) for 2 minutes. Add red pepper strips and green onions; stir-fry 2 minutes. Remove from wok. Add 2 teaspoons oil to wok. Add steak; stir-fry 5 minutes. Remove steak from wok. Add remaining 2 teaspoons oil to wok. Return vegetables and steak to wok. Stir in corn and jalapeno pepper; stir-fry 1 minute. Divide steak mixture among tortillas. Top each with tomato, cheese, and sour cream; roll up tortillas.
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