1 lb. skirt steak, cut cross grain in 1/4" strips, boned & skinned chicken (either type meat may be used or try turkey)
2 tbsp. each corn oil & lemon juice
1 tsp. each garlic powder & seasoned salt
1/2 tsp. each ground oregano & pepper
1/8 tsp. liquid smoke flavoring
1 c. each green pepper strips, thin onion wedges & thin tomato wedges
1/2 c. mild chunky taco salsa
8 hot corn or flour tortillas

In a medium bowl, combine first 8 ingredients. Cover and refrigerate 6 to 8 hours to marinate. In a 10" skillet, heat 3 tablespoons oil over high heat until very hot. Saute half of meat until beginning to lose redness, about 30 seconds. Add half of green pepper and onion and continue cooking 1 to 2 minutes or until crisp tender; remove all from skillet. Repeat with remaining meat, pepper and onion in additional oil if needed. Return all of meat, pepper and onion to skillet. Add tomato and 1/2 cup salsa; simmer, tossing meat and vegetables, 1 minute longer. Serve immediately with additional salsa. Makes 4 servings.

NOTE: Oil must be very hot in order to quickly sear meat and seal in juices.

May be served with refried beans, guacamole or Spanish rice adds a nice touch to the south of the "border spirit" taste buds.