Spicy Tequila Beef Tacos with Hot Pepper Vinegar

For the meat marinade:
In a glass pyrex dish, place beef sirloin steaks. Cover with olive oil, tequila, fresh lime juice, and a generous drizzle of hot pepper vinegar (about 2 Tablespoons). Flip meat to cover both sides.

Sprinkle the top of the sirloin with a dash of kosher salt, black pepper, adobo, cumin, chili powder, paprika and cayenne pepper. Let the steaks rest in marinade for at least 20 minutes, if not 30.

While the meat is marinating, slice 1 whole onion in half, and then slice into strips. Cook in skillet in olive oil until onions are completely cooked through.

When it’s done marinating, cook meat in a well-oiled grill pan until cooked to your desired done-ness. When done, and after resting it for a few minutes, slice thinly across the grain of the steak and mix steak with the onions. Serve immediately with freshly cooked corn tortillas.

For the Hot Pepper Vinegar:
Blanche whole habanero and jalepeno peppers. 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). Add one full jigger of tequila (repasado or anejo) and fill the rest of the bottle with apple cider vinegar (about 10 oz.). Let the vinegar rest for at least 24 hours for the flavors to meld. Can be kept for 6+ months and is great with beef.