Tipsy Taco Platter

In a large bowl, combine 2 cups of flour, paprika, onion and 1/2 teaspoon of salt. Stir in 3/4 cup of water and 3 tablespoons of olive oil. Add in the sun-dried tomatoes. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-inch circle. In a greased cast-iron cook the tortillas over medium heat until lightly browned, about 1 minute on each side. You can also fry tortillas after on 375°F for a minute on each side if you want them to be extra crispy.

In a large bowl, combine 2 cups of flour, 1 teaspoon of garlic powder, onion powder and 1/2 teaspoon of salt. Now add the fresh parsley and chopped garlic cloves. Stir in 3/4 cup of water and 3 tablespoons of olive oil. Turn onto a floured surface; knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough. Let rest for 10 minutes. Divide dough into 8 portions. On a lightly floured surface, roll each portion into a 7-inch circle. In a greased cast-iron cook the tortillas over medium heat until lightly browned, about 1 minute on each side. You can also fry tortillas after on 375°F for a minute on each side if you want them to be extra crispy.

Preheat your the oven to 350°F. Pour half a cup of margarita mix over your steak. You can divide the meat into 4-5 equal parts so they can fit into a cocktail shaker. Oil your cast iron skillet. Take steak and sear on cast iron skillet grill for 2-3 minutes on each side. Add chimichurri sauce to on side and roll meat over tightly on itself. Stick the meat in a cocktail shaker and put in oven at 350°F for 15-20 minutes. Take the meat out when ready and let rest 5-10 minutes. Serve and with your tortillas and top with chimichurri sauce. Enjoy!