Combine all ingredients for marinade. Marinade in the fridge over night in a sealed container.

Place ingredients in a colander and drain liquid for 15 minutes.

Heat a LG skillet on med high heat for a few minutes.

Fry meat for 10 minutes. Lot's of liquid should come out.

Drain meat in a colander and return to the pan to brown. Let some brown stuff accumulate on the bottom of the pan. Use a little broth or white wine to deglaze the pan.

Remove from heat serve over warm corn tortillas with desired toppings

I served with roasted chiles, Mexican rice, and frijoles.