• 2 lbs. skirt steak (or flank steak)
• 2 tsp. coarse sea salt
• 1 tsp. coarse black pepper
• 1 tsp. cumin seeds
• 1 tsp. granulated garlic
• ½ tsp. ground cumin
• 6 garlic cloves chopped
• 2 jalapeños seeded and diced
• 1 white onion sliced
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 1 handful cilantro divided
• 1 dried ancho chili
• 2 bay leaves
• ¼ cup soy sauce
• ¼ cup red wine vinegar
• 2 Tbsp. extra virgin olive oil
• 2 Tbsp. tequila
• 2 limes juiced and divided
• 1 lemon juiced

Chipotle Crema (optional)

• 1 cup crema (can use mexican sour cream or sour cream)
• cooked ancho chile (from above recipe after it's done cooking)
• 1 Tbsp. lime juice (from above limes)
• 1/4 cup cilantro leaves (from above cilantro)
• salt and pepper to taste

Serving ideas

• flour or corn tortillas
• cilantro
• pico de gallo
• cotija cheese