Carne Asada - cooking recipe

Ingredients

1 ounce achiote paste
1/2 cup chicken stock
1 teaspoon chili powder
1 teaspoon liquid smoke
1/4 cup fresh cilantro, chopped
1/4 cup onion, chopped
1 garlic clove, chopped
2 lbs flank steaks

Preparation

Break up achiote rojo into a powder, or as best you can as it is a little moist.
Mix remaining ingredients except meat into the achiote rojo. Mix well to break up any large pieces of the achiote.
Place meat in a container or your choice to marinade in and pour the achiote rojo mixture on and work it into the meat.
Cover and marinade for as long as possible. Time DOES NOT indicate marinade time.
Get the grill going, pop a beer and get busy. Remember, the wood charcoal is very hot. I get it so my hand can stand the heat test for 2-3 seconds. Closer to 2 seconds, though.
Put the meat on the grill. Let the meat get good and charred then turn over. Grill for a few minutes and the meat is almost done. At this point make a foil sack to put the meat in . Push the coals away from one side of the grill, put meat in foil sack so that all the meat is covered. Then just put the meat sack on the side where no coals are. They will finish cooking in their own juices.
When done let the meat rest a few minutes. Cut on a bias and roll 'em up in tortillas and salsa of choice.