Preheat oven to 325°F.

Trim visible fat from steaks and set aside.

In a Large bowl, whisk lime juice, tequila, 2 tablespoons vegetable oil, garlic, chili powder, cumin, oregano and pepper. Add steak to marinade, turning to coat well. Marinate, covered and refrigerated, for at least 2 hours or overnight.

Drain marinade from the meat and discard. Pat steaks dry with paper towel and season with 1½ teaspoons kosher salt. Cut the meat across the grain, diagonally, into thin, finger-length strips. In a large skillet, heat 1 tbsp oil over high heat. Add sliced steak and stir for 2-3 minutes until, desired doneness. Remove beef from skillet and set aside.

Add remaining 1 tablespoon vegetable oil to skillet over high heat. Add onion, red pepper and yellow pepper, sautéing just until they start to soften, about 4 minutes. Season mixture with 1/2 teaspoon salt. Add beef, stir to combine and remove from heat.

Warm tortillas by sealing them in an aluminum foil packet. Place them in preheated oven for 10 minutes. Keep wrapped until ready to assemble.

For the rice, in a large saucepan, heat olive oil over medium heat. Add onions, green peppers and garlic, sauté 3 minutes, until vegetables have softened. Stir in chicken broth, rice, cumin, chili powder and bring to a boil. Reduce heat to low, cover and simmer for 15 minutes or until water is absorbed and rice is tender. Remove cover and stir in black beans and salsa. 8) To serve, place a spoonful of rice on the bottom of each warmed tortilla. Top with meat mixture. Add a spoonful of sour cream and salsa. Fold 2 sides of the tortilla in and roll up into a cylinder.