Modern Fajitasalcohol, beef, grill, marinades, mexican 1 tablespoon chili powder 1 tablespoon garlic; minced 1 teaspoon cocoa powder 1 cayenne pepper; to taste 2 teaspoon salt 2 tablespoon tomato paste 1/2 cup tequila 1 1/2 lb flank steak 1 tortillas 1 guacamole 1 tomatoes; chopped 1 salsa 1 onions; chopped 1 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 |
