Title: Modern fajitas
 Categories: Beef, Mexican, Alcohol, Marinades, Grill
      Yield: 4 Servings
 
      1 tb Chili powder
      1 tb Garlic; minced
      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
           Tomatoes; chopped
           Salsa
           Onions; chopped
           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"
  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, and cilantro.
  
  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK