4 lb pork loin, cut into 2 inch
                     1    strips

                         MARINADE
                     2    onions, sliced fine
                     2 tb diced garlic
                          juice of 4 limes
                     2    bottles of dark beer
                     1 c  red wine vinegar
                     2    jalapenos, diced
                     1 tb dried thyme
                     1 tb dried oregano
                     2 tb worcestershire sauce
                          salt and pepper
                          diced cilantro

                                    FOR COOKING
                          oil
                         red and yellow bell peppers, julienned

                 Marinate the meat for at least 18-24 hours in
                 covered container. Then drain and sear meat in
                 very hot pan with a little olive oil. Add red
                 and yellow peppers. Cook until done, about 4 to
                 6 minutes. Serve in flour tortillas with toppings
                 of choice. (Suggestions: honey-mustard
                 sour cream, pickled cabbage, tomato cumin salsa.)
                 Serves 20. Recipe can be halved.