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      1 lb. skirt steak, cubed
      1 lg. white onion, cubed
      1 head of garlic, minced
      cumin to taste (1 tsp.)
      olive oil
      In a deep cast iron pan (dutch oven type) brown meat, onions, garlic and cumin in oil.
      Add: 1-2 diced (and seeded if you are wimpy) jalapenos
      1-2 diced (and seeded) anaheims
      1-2 diced (and seeded) guero chile
      1 cup (good stuff) gold tequila
      salt and pepper
      2 T brown sugar
      2 corn tortillas, torn into small pieces


    Mix everything together well, cover and set over low heat. Stir mixture every 15-20 minutes and add more tequila if needed (and it always needs more!) Cook until the meat is fork tender and the chiles and tequila and tortillas are all mushed into a savory sauce(11/2-2 hours of slow simmering) Adjust salt pepper and add a pinch of sugar. Serve with beans borracho and tortillas on the side. Enjoy the rest of the tequila! (You can also brown the meat and mix all the ingredients and throw this over night into a crockpot - just don't add too much tequila)

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