Chop the garlic, and cut the chicken or skirt steak, onions, peppers in 'cortados en juliana' (or long, thin strips).
In a hot skillet, add olive oil and sauteé onions and peppers.
Add chile, cayenne pepper or hot sauce to taste and sauté until translucent.
Add chicken or skirt steak until golden or tender.
Heat tortillas on a low, open flame.
Add the veggies and meat to your warm tortillas and enjoy!