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1
Stem chilies.
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2
Place in a blender or food processor and whirl until finely ground.
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3
Add tequila, lemon juice, 1/4 cup water, garlic, olive oil, oregano and 3/4 t. salt.
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4
Whirl until smooth.
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5
Cut meat across the grain in1/2 inch thick and 3-4 inch long slices.
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6
Pour marinade into a freezer bag and add meat.
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7
Press out air and seal.
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8
Marinate for 24 hours.
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9
Prepare grill.
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10
On a cutting board lay parallel about 2 inches apart 2 metal skewers.
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11
Lift meat from marinade-I prefer to use a colander over a large bowl.
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12
Thread meat strips onto a pair of skewers.
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13
Repeat.
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14
You will have 2 or 3 double skewers, depending on the length of your skewers.
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15
Cook on grill for about 20 minutes-you want the meat well browned and a little crusty.
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16
Meanwhile in a medium saucepan over high heat bring 3/4 cup water, rice, tomato sauce and remaining salt to a boil.
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17
Reduce heat to a simmer, cover and cook for 15 to 20 minutes-check to make sure rice isn't sticking.
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18
In a small sauce pan over low heat pour in beans with their liquid.
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19
Allow to simmer, stirring a few times to prevent sticking.
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20
Remove meat from grill and cover with foil.
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21
Heat tortillas on grill, about 2 minutes.
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22
To Assemble:.
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23
Remove meat from skewers.
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24
Cut into 1/4 inch wide strips.
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25
Lay tortillas flat.
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26
Put equal amounts of meat, rice, beans (lift out of pan with slotted spoon), guacamole, sour cream, salsa fresca and cilantro.
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27
Fold envelope style and serve.
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28
Prep and cooking times do not reflect marinating time.
