Instructions: Tequila-chili marinade: Stem and seed chilies. Whirl in a blender until finely ground. Add tequila, lemon juice, 1/4 c water, garlic, oil, oregano, and 3/4 t salt; whirl until pureed. Cut meat across the grain into 1/2" thick slices 3-4" long. In a bowl, coat meat with marinade.

Chill airtight 15 min. to 24 hours.

On a large baking sheet, lay parallel about 2 inches apart 2 metal skewers, each about 18 inches long. Lift meat from marinade and thread each strip onto a pair of skewers. Pat with marinade from bowl.

Place skewered meat on an oiled barbecue grill over med-high heat (close lid on gas grill). Cook, turning often, until meat is well browned and crusty, about 20 minutes.

Spanish rice: Meanwhile, in a 1 1/2-2 qt. pan over high heat, bring 3/4 c water, rice, tomato sauce and remaining 1/4 t salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed; 15-20 minutes.

Beans: About 5 minutes before meat is done, place beans and their liquid in a 1 qt pan and cook over med-high heat until bubbling, about 5 minutes.

Tortillas: Lift cooked meat to a platter and cover with foil. Heat 1 or 2 tortillas at a time on grill until lightly browned but still soft, turning once, 30-40 secs. Stack on platter beneath foil to keep warm.

Assembly: On a board, remove meat from skewers, cut into 1/4" wide strips. Lay tortillas flat. Toward one edge of each, fill equally with guacamole, sour cream, pork, beans (including most of the liquid), rice, cheese, 1 c. salsa, and cilantro. Fold over sides and roll up tightly to enclose. Add more salsa to taste.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.