Fajitas la Concha Beach Club Style

FAJITA FILLING:
3 lb. boneless chicken breasts, cut into chunks OR 3 lb. round steak, cut into chunks OR 3 lb. large shrimp, deveined
3 green bell peppers, cut into chunks
3 yellow bell peppers, cut into chunks
3 red bell peppers, cut into chunks
1 1/2 large onions, diced
2 tomatoes, cut into chunks
1/4 to 3/4 cup sliced jalapenos (hot) or 1 3 1/2 ounce can diced green chilies (milder)
3/4 cup olive oil
1/2 cup Mexican lime juice
4 tbsp. wine vinegar
2 tbsp. oregano
1 tsp. Worcestershire sauce
1/2 cup beer, your preference
3 tbsp. garlic powder
salt and pepper to taste
TO SERVE:
2 dozen corn or flour tortillas
2 cups guacamole
2 cups chunky salsa
1 cup thick sour cream

In large bowl combine chicken, steak or shrimp with red and green bell peppers, onion, tomatoes, and jalapenos or green chilies.

In small bowl mix together oil, lime juice, vinegar, oregano, Worcestershire, beer, garlic, salt and pepper. Pour over meat and vegetable mixture and toss gently. Cover and marinate three hours or overnight in refrigerator.

About twenty minutes before dinner is to be served, heat a large skillet or wok until very, hot.

Drain off excess marinade. Pour chicken, steak or shrimp mixture into skillet and stir fry for six to eight minutes, until done. Place in serving dish. Put serving dish on electric or hot plate so that when it's served at the table, it stays hot.

Wrap tortillas in foil and heat in oven, or cook in microwave until steaming. Serve in a bread basket to keep warm.

TO SERVE:
Put the fajita filling, warm tortillas, a bowl of guacamole, a bowl of salsa and a bowl of sour cream on the table.

Have each guest put fajita mixture into a tortilla. Garnish with guacamole, salsa and sour cream. Roll up into a burrito.