Ingredients

10 slices bacon
2 lbs skirt steak, trimmed
1 1/2 onion, sliced in rings
2 garlic clove, sliced
4 serrano chili, sliced in rings
1 red bell pepper, sliced in (1/8-inch thick)
1 green bell pepper, sliced in (1/8-inch thick( rings, then cut in half)
4 tablespoons water
2 teaspoons salt
2 tablespoons cilantro, chopped
2 tablespoons lime juice
3/4 cup Monterey jack cheese, shredded

Directions

In a large skillet over medium heat, cook bacon until crisp (8-10 minutes). Remove from pan and place on paper towels. Discard all bacon fat in skillet but do not wash skillet. Set aside.Slice steak across grain, cutting into strips 1 1/2 inches thick.

Over high heat, reheat skillet (the same one you cooked the bacon in) and place 1/3 of the steak strips in pan, cooking 2-3 minutes, stirring occasionally or until cooked. Place in bowl. Repeat with remaining meat.

Place onions in the same skillet and cook over high heat, tossing frequently, until brown (3-4 minutes). Reduce heat to medium low.Add garlic, chili, and bell peppers to onions in skillet, cook stirring for 3 minutes.Add meat back to skillet along with the water and salt. Cook, stirring until liquid has almost disappeared (3 minutes).Stir in cilantro. Remove from heat.Stir in lime juice.Top with cheese and put in tortillas or serve with bread.