1 tb Chili powder

1 tb Minced garlic

1 ts Cocoa powder

Cayenne pepper; to taste 2 ts Salt

2 tb Tomato paste

1/2 c Tequila

1 1/2 lb Flank steak

Tortillas Guacamole Chopped tomatoes Salsa Chopped onions Refried beans Cilantro TO MAKE THE MARINADE, combine chili powder, garlic, cocoa powder, cayenne, salt, tomato paste and tequila in a blender or food processor and blend. Pour over the steak, mix everything to coat the steak well, cover and set in the refrigerator overnight. Light a grill. When the coals are white, carefully place the meat on the grill and cook to desired doneness. Place the grilled steak on a cutting board and slice diagonally across the grain into strips 1/2-inch thick. At the same time, warm the tortillas on the grill, turning once. Place tortillas in a covered bowl to stay warm. Place meat in a serving dish. Accompany with guacamole, chopped tomatoes, salsa, onions, refried beans and cilantro.