| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Meats, Bar-b-q, On the gril |
4 |
servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
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