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.