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1
For the meat marinade: In a glass pyrex dish, place beef sirloin steaks.
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2
Cover with olive oil, tequila, fresh lime juice, and a generous drizzle of hot pepper vinegar (about 2 Tablespoons).
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3
Flip meat to cover both sides.
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4
Sprinkle the top of the sirloin with a dash of kosher salt, black pepper, adobo, cumin, chili powder, paprika and cayenne pepper.
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5
Let the steaks rest in marinade for at least 20 minutes, if not 30.
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6
While the meat is marinating, slice 1 whole onion in half, and then slice into strips.
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7
Cook in skillet in olive oil until onions are completely cooked through.
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8
When its done marinating, cook meat in a well-oiled grill pan until cooked to your desired done-ness.
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9
When done, and after resting it for a few minutes, slice thinly across the grain of the steak and mix steak with the onions.
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10
Serve immediately with freshly cooked corn tortillas.
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11
For the Hot Pepper Vinegar: Blanche whole habanero and jalepeno peppers.
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12
Once finished, put them in a clean glass bottle that has a mouth wide enough to drop the peppers in (we used an old tequila bottle).
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13
Add one full jigger of tequila (repasado or anejo) and fill the rest of the bottle with apple cider vinegar (about 10 oz.).
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14
Let the vinegar rest for at least 24 hours for the flavors to meld.
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15
Can be kept for 6+ months and is great with beef.
