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.