Mix coffee, cocoa powder and cinnamon. Brush steaks with 2 teaspoons olive oil. Coat with seasoned salt and coffee-cocoa rub. Cover and chill.
Prepare Pasilla Sauce.
Lightly brush a heavy medium skillet with a little olive oil. Heat over high heat until extremely hot. Add the meat and don't cover. Reduce heat to medium and cook for 10 to 13 minutes or until desired doneness, turning twice.
In another medium or large skillet, cook shoestring potatoes in the 1 tablespoon olive oil for 10 to 15 minutes or until crisp and lightly browned.
If you like, in a small skillet, cook leek and sliced shiitakes in the 1 tablespoon olive oil 10 to 15 minutes or until leek is crisp and lightly browned.
To assemble, spoon some Pasilla Sauce onto each plate. Arrange shoestring potatoes over sauce. Place steak on plate. Spoon some of the remaining sauce over steak. Serve with leek-and-mushroom mixture, if you like. Pass the remaining sauce.
In a medium saucepan, cook dried pasila chili pepper, jalapeno pepper, chopped onion and minced garlic in hot olive oil until vegetables are tender, but not brown. Add tequila and dry vermouth, if you like. Carefully ignite tequila and vermouth with a long match (omit this step if you're not using the liquor or if you want to avoid flaming). When the flames die, stir in chicken broth, tomato paste, brown sugar, fresh oregano, fresh marjoram and flour tortilla strips. Cook, stirring occasionally, until mixture is reduced to about 1 1/4 cups (8 to 10 minutes). Transfer to blender container or food processor bowl; blend until smooth. Stir in half and half. Return to saucepan. Cook and stir over low heat until heated.
Wear plastic gloves when handling hot peppers.