2 to 3 lbs. skirt or sirloin steak, 1/2 inch thick
2 tbsp. safflower oil
2 lg. onions, sliced thin
2 green bell peppers, sliced thin
4 limes
1 c. sour cream
Salt & pepper
Flour tortillas
Guacamole

MARINADE:
4 minced garlic cloves
1 tbsp. lime juice
1/3 c. Worcestershire sauce or soy sauce
4 stemmed & minced serrano chilies
1/4 c. apple cider vinegar
1 (11 oz.) can beef broth

At least 3 hours before cooking meat, trim it to remove all fat and gristle. For skirt steak use a flat meat pounder to tenderize. Put meat in shallow glass dish or plastic bag. Combine the marinade ingredients and pour over the meat. Marinate for about 3 hours in refrigerator. About 45 minutes before serving cook drained meat until the desired degree of doneness. Remove from heat and keep warm. In 2 tablespoons of hot oil in skillet, cook onions until browned, but still crisp. Remove onions, add green pepper. Saute about 2 minutes; add onions to skillet. Cut meat into strips about 1/4 inch wide. Heat skillet over high heat. Add meat and let sizzle a minute or two. Add peppers and onions. Squeeze lime juice over the top. To serve, use warmed tortillas to enclose meat, peppers and onions, guacamole and sour cream.