Categories: Mexican
Ingredients
- 8 (6-inch) flour tortillas, cut into 1-inch-wide strips
- Cooking spray
- 1 tbsp. onion powder
- 1 tbsp. garlic powder
- 1 tbsp. ground cumin
- 1 tsp ground cinnamon
- 1 tbsp. chili powder
- 1 tsp dried oregano
- 1 1/2 lbs. sirloin steak or chicken breasts or pork chops, thinly sliced
- Salt and pepper
- 4 tbsp. vegetable oil
- 1 bottle Mexican beer
- 2 red bell peppers, seeded and thinly sliced
- 2 red onions, thinly sliced
- 3 to 4 garlic cloves
- 1/4 cup chopped fresh cilantro or flat-leaf parsley
- 2 limes
- 2 cups shredded pepper Jack cheese
- Sour cream, for garnish
- Salsa, store-bought or homemade
Directions
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Preheat the oven to 400.
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On a rimmed baking sheet, arrange the tortilla strips in a single layer and spray with cooking spray to coat. Bake until crispy, 7-8 minutes. When you remove the tortilla strips, turn on the broiler and place a rack in the middle of the oven.
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In a small bowl, combine the onion powder, garlic powder, cumin, cinnamon, chili powder and oregano. Season the meat with salt and pepper, then toss with the spice rub to coat evenly.
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Place a large skillet over high heat with 2 tbsp. of the oil. Add the meat to the pan and sear, caramelizing the meat a few minutes on each side. Add the beer to the pan and cook to reduce, 2 minutes.
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While the meat is cooking, place a second large skillet over high heat with the remaining 2 tbsp. of oil. Add the bell peppers, onions, and garlic to the pan, and cook until the vegetables are brown around the edges and tender, 3 to 4 minutes. Add the chopped cilantro or parsley, the juice of 1 lime and salt and pepper, and toss to combine. Remove from the heat.
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Combine the meat, peppers and onions, and toasted tortilla strips together into a casserole dish. Top with the cheese and place under the broiler to melt the cheese, about 3 minutes. Garnish with the juice of the remaining lime, sour cream and salsa.