Place the meat in a plain refractory, and garnish with the garlic.
In a small bowl, mix tequila, lemon and orange juice, orange peel, vinegar, brown sugar, pepper and red pepper flakes and ¼ cup of olive oil.
Pour the mixture over the meat. Cover the meat with 1 ½ tablespoons of coriander on each side, making sure it is well covered. Cover the refractory with plastic paper and refrigerate it for a few hours, or until the next day.
Preheat the oven broiler and place the grill 6 inches from the heat source.
Place the chives and red peppers in a bowl and mix with 2 tablespoons of olive oil, oregano and a little salt.
Remove the meat from the marinade, season with salt to taste. Place the meat, chives and peppers in a baking dish, lined with aluminum foil. Gratin it in the oven until golden, 5-7 minutes per side for medium.
Make sure you also flip the chives and peppers. Transfer the meat to a chopping board and cover it with aluminum foil. Let it rest for 5 minutes.
Cut the meat into thin slices and serve with the tortillas, chives, peppers, avocado slices, cilantro and lemon slices.
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