Mexican : Chipotle Beef Fajitas

• 1/2 cup TABASCO® brand Chipotle Pepper Sauce, divided
  
• 1 cup dry red wine
  
• 2 1/2 tablespoons minced garlic, divided
  
• 1/4 teaspoon salt
  
• 1/8 teaspoon black pepper
  
• 1 pound skirt steak, trimmed
  
• 1 large onion, halved and thinly sliced
  
• 2 bell peppers, halved and thinly sliced
  
• 1/4 cup sour cream
  
• 1 tablespoon chopped cilantro
  
• 8 (8-inch) flour tortillas
  

Set aside 1 teaspoon of the TABASCO^® Chipotle Sauce. Combine remaining TABASCO^® Chipotle Sauce with the wine, 2 tablespoons of the garlic, salt, and pepper in a bowl and mix well. Place steak, onion, and bell peppers in a large container and pour marinade over top, turning meat to coat well. Cover and refrigerate for 4 hours.

Combine sour cream, cilantro, remaining 1/2 tablespoon garlic, and reserved teaspoon TABASCO^® Chipotle Sauce in a small bowl, stirring to blend well. Cover and chill at least 1 hour.

Drain marinade from meat and vegetables. Heat an oiled griddle or large skillet over medium-high heat. Cook peppers and onions until tender and cook steak to desired doneness.

Place onions and peppers in a bowl. Slice steak across grain and serve family-style with tortillas and sour cream sauce.

Makes 4 servings.