Carne Asada Tacos

These are wonderful tacos that we had at the Tamale Making Party with our Dinner club. We've made them once since the party and found out what we were doing wrong, so now they are worth posting here. David and Stephanie Patten get the credit for this recipe.

3 lbs 1/4 inch sliced beef, nicely marbled.
2 large bell peppers finely chopped, seeded
2 large onions, yellow finely chopped
2 cups of tequila ( we use Jose Cuervo)
3 freshly squeezed lemons
3 freshly squeezed limes
2 bunches of finely chopped cilantro
1 tblsp pepper
2 tblsp salt
� tblsp seasoned salt (Lawry's)
1 tsp cumin
3-4 large fresh garlic cloves, minced

Mix it up and place in a large freezer bag to marinate/cook for at least 4 hours in the refrigerator, (overnight is better, which we learned is key, since the citrus will more or less "cook" the meat, and then you just heat it up to serve).

Two hours before serving time, toss the contents of the bag into a crock pot and set it to high.

A seeded Jalapeno can be added for more heat, and a small can of green chili can be added for more flavor.

Salt and pepper to taste before serving.

It freezes well, and call also be scaled down fairly easily for smaller amounts.