3 to 4 cups leftover steak or pork strips
3 tablespoons olive oil
2 tablespoons each: pineapple juice, white wine vinegar
1 teaspoon each: oregano, hot pepper sauce
1/8 teaspoon cumin
2 cups red or yellow pepper strips
1/4 teaspoon salt
Freshly ground pepper
8 warmed corn tortillas
Cilantro, shredded Monterey Jack cheese or crumbled anejo, optional
Place steak in a bowl with 2 tablespoons of the olive oil, pineapple juice, vinegar, oregano, hot sauce and cumin. Let stand 10 minutes.
Heat remaining tablespoon of the oil in a large skillet over medium-high heat. Remove meat from marinade; add to skillet. Cook, stirring, 1 minute. Add pepper strips; cook, stirring often, 2 minutes. Season with the salt and pepper to taste. Add some of the remaining marinade to prevent sticking, if needed. Serve in tortillas with garnishes; top with salsa.