Title: Tequila flank steak tostadas
 Categories: Main dish, Meats, Mexican
      Yield: 24 Servings
 
      1 lb Flank steak
    1/3 c  Soy sauce
    1/4 c  Tequila
      1    Garlic clove,crushed
      2 ts Dried oregano,crushed
      2 tb Olive oil
      6    6" corn tortillas,cut 1/4
      2    Avocados
    1/3 c  Grated onion
      1 c  Finely diced tomato,drained
      2 ts Jalapeno sauce (or to taste)
           Salt
           Drops lemon juice
  1 1/2 c  Shredded lettuce leaves
 
    Place flank steak in a non metallic flat dish;add soy
  sauce,tequila,garlic and oregano.Turn several times,cover and
  refrigerate overnight.
    Preheat broiler.Drain steak and pat dry.Broil 3 to 4 minutes about
  5" from heat source on one side,then turn and broil 2 minutes more
  for medium rare.Cool and slice across grain.Shred enough meat to mate
    2 1/2    to
        3    cups.
    Lightly brush olive oil on each tortilla quarter.Arrange on a baking
  sheet.Bake @ 400 degrees for 7 to 9 minutes or until tortillas begin
  to brown and become crisp.Cool.
    Remove peel and pits from avocado.mash with fork leaving some
  chunks.Blend in onion and 1/2 cup diced tomato.Season to taste with
  Jalapeno sauce,salt and lemon juice.
    To assemble tostadas: Lightly spread each tortilla quarter with some
  avocado mixture.Arrange shredded lettuce with shredded meat over
  avocado.Spoon dollop of remaining avocado mixture over meat.Garnish
  with remaining tomato.Makes 24 tostadas.