Recipe from Living with Amy.
1/2 cup olive oil, divided
1/4 cup beer or tequilla (optional)
2 cloves garlic
1 teaspoon dried oregano
2 teaspoons cumin
2 teaspoons chili powder
Pinch of cayenne pepper
1 pork tenderloin, cut into thin strips
2 peppers, red, green, and/or yellow, sliced into thin strips
1 red onion, sliced thin
Fresh chopped cilantro
Whisk together 1/4 cup of oil, the juice from 1 lime and the next 7 ingredients. Pour over pork. Cover and refrigerate for up to 24 hours. Remove pork slices from marinade and pat dry a bit with a paper towel. Heat a few tablespoons of oil in a large skillet. Brown pork in oil for a few minutes until browned on both sides. Remove to a plate. Add remaining oil to skillet and saute onions and peppers for a few minutes. Add pork back to the skillet. Season with salt and pepper and squeeze half of a lime over the top. Serve pork and veggies in warm tortillas with extra lime wedges, sour cream, salsa and cilantro on top.
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