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

1. Preheat the oven to 400.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.

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