Ancho and Cocoa Carne Asada

• 1 tablespoon ancho chilies powder
• 2 teaspoons cocoa powder unsweetened
• 1/2 teaspoon cinnamon
• 1 1/4 pounds beef, flank steak (london broil) about 1 piece
• 1 tablespoon vegetable oil
• 8 each flour tortillas, whole wheat 7-to 8-inch
• 7 ounces coleslaw mix packaged,about 3 cups
• 1 x pickled jalapenos sliced pickled, as needed for accompaniment
• 1 x sour cream, light as needed for accompaniment
• 1 x limes wedges, as needed for accompaniments

1. Preheat oven to 350F.
2. Stir together ancho powder, cocoa, and cinnamon.
3. Pat steak dry and season with 3/4 teaspoon salt, then coat with spice mixture.
4. Heat oil in a 12-inch nonstick skillet over medium-high heat until it shimmers, then cook steak, turning once, 8 to 9 minutes for medium-rare.
5. While steak cooks, wrap tortillas in foil and warm in oven.
6. Let steak rest 5 minutes on a cutting board, then thinly slice across the grain at an angle.
7. Serve steak with warm tortillas and coleslaw mix.

ancho chilies, cocoa, cinnamon, beef, vegetable oil, flour tortillas, accompaniment, sour cream, limes wedges

Taken from recipeland.com/recipe/v/ancho-cocoa-carne-asada-49409 (may not work)