| 2 1/2 | | -(up to) |
| 3 | lb | Skirt steak; cut into 1-inch sections |
| | Nonstick cooking spray |
| 1 | lg | Onion (about 1 pound); peeled; halved, and cut into thin slices |
| 2 | lg | Heavy sweet red peppers; stemmed; cored, and cut into julienne strips |
| 1/2 | ts | Salt |
| 1 | c | Tomato-based bottled hot salsa |
| 1/2 | c | Chopped red onion |
| 1/2 | c | Packed fresh cilantro (stems can be used) |
| 1/4 | c | Olive oil |
| 3 | | Chipotles adobado; with clinging sauce |
| 2 | tb | Tequila |
| 2 | tb | Fresh lime juice |
| 1 | tb | Liquid hickory smoke flavoring |
| 1/2 | c | Amber beer; such as Dos Equis |
| 18 | | (6-inch) flour tortillas; warmed |
| | Pico de gallo |
| | Guacamole |
