2 lbs. lean beef
1 tsp. pepper
2 tsp. oregano
4 tbsp. wine vinegars
2 c. fresh tomatoes
1/2 to 3/4 c. chopped onion to taste
16 flour tortillas
1 tsp. sugar
2 cloves garlic, minced
4 tbsp. olive oil
1 (8 1/2 oz.) jar pickled cactus (nopalitos), drained and chopped

Cut meat into 1/2 inch cubes. Place meat into large zip-lock plastic bag. Combine next 6 ingredients. Pour over meat and lock bag. Turn bag upside down several times to coat meat with marinade. Refrigerate overnight turning bag several times. Drain meat; brown, add cactus, tomatoes, onions and cook until onion is transparent and juice is almost reduced. Using slotted spoon serve into warm tortillas.