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Makes 4 to 6 servings


1/4 cup lime juice
1/4 cup tequila
2 tablespoons vegetable oil
2 cloves garlic, minced
1 fresh or canned jalapeño pepper,* stemmed, seeded and minced
1 tablespoon chopped fresh cilantro
1/4 teaspoon salt
1/4 teaspoon black pepper
1 beef flank steak (about 1-1/2 pounds)
2 cans (about 16 ounces each) refried beans
8 to 12 (8-inch) flour tortillas
2 avocados or guacamole
Lime juice
Sour cream

*Jalapeño peppers can sting and irritate the skin, so wear rubber gloves when handling peppers and do not touch your eyes.


  1. To prepare marinade, combine lime juice, tequila, oil, garlic, jalapeño pepper, cilantro, salt and black pepper in small bowl. Trim any visible fat from steak; place in large resealable food storage bag. Pour marinade over steak; seal bag. Refrigerate 8 hours or overnight, turning bag occasionally to distribute marinade.
  2. Preheat grill and grease grill rack. Place refried beans in large skillet and heat through; keep warm. Stack and wrap tortillas in foil; place tortillas on side of grill to heat. Remove steak from marinade; reserve marinade. Place steak on grid over medium heat. Grill, uncovered, 17 to 21 minutes for medium rare to medium or until desired doneness, basting frequently with reserved marinade. To serve, cut steak across the grain into thin slices; place on warm platter. Peel, pit and chop avocados; sprinkle with lime juice. Place tortillas, refried beans, avocados, salsa and sour cream in separate serving dishes. Wrap the steak and condiments in tortilla; serve immediately.

Shrimp or Chicken Fajitas

Follow directions for Fajitas but use 2 pounds raw medium shrimp, shelled and deveined, <em>or</em> 2 pounds chicken breasts, boned and skinned, in place of flank steak. Marinate 2 to 3 hours. To cook, thread shrimp or chicken on skewers. Place on greased grid 4 to 6 inches over medium heat. Cook shrimp, turning and basting frequently with reserved marinade, 3 to 4 minutes on each side or until pink. Cook chicken, turning and basting frequently with reserved marinade, 3 to 4 minutes on each side or until meat is no longer pink when slashed in thickest part.

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