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.