- Prepare Marinade :: 1 TBL Grandpa’s Thunder Powder, 1 TBL lime juice, 1 TBL mustard, and 2 TBL EVOO – Whisk while drizzling EVOO to emulsify the oil.
- Cut 1 LB skirt steak against the grain in about 1/2 inch strips
- Marinate for 20-40 minutes while you prepare other ingredients
- Prepare Pan One :: Mince onion and saute in 1/2 tsp EVOO – Add minced garlic and 1/4 C cooked bell peppers – Mash it all together
- Prepare Pan Two :: Cut corn off the cob and saute similar sizes of squash and pinto beans – about 1 C each – Add the canned beans at the very end with 1/2 tsp Thunder Powder
- Remove meat to a paper towel to drain a bit
- Put Pan One rough puree onto a plate as a base
- Wipe out Pan One and melt 1 TBL butter and 1 TBL EVOO
- While butter begins to melt, add Pan Two corn mixture on top of puree
- When butter has melted, put met into hot Pan One and toss just until most of it has browned – about 3 minutes
- Put meat on top of corn mixture
- Heat a tortilla in Pan One – sopping up any residual juices – then fold and serve with the meat
