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FAJITA RUB

4 OZ DRIED CHILIES, SOAKED IN 1 C BOILING WATER
1/4 C ORANGE JUICE
4 WHOLE PEPPERCORNS
1 STICK CINNAMON, SMASHED
1/2 TSP DRIED MEXICAN OREGANO
1 TOMATO
1 TSP SALT
RESERVED WATER FROM CHILIES

SOAK CHILIES IN BOILING WATER FOR 10 MINUTES, RESERVING 1/4 TO 1/2 CUP OF THE WATER.

BLENDERIZE CHILIES WITH REMAINING INGREDIENTS, ADDING CHILI WATER TO TURN INTO A THIN PASTE.

MARINATE FLANK STEAK IN THE PASTE OVERNIGHT.

NOTES:

USE A MIX OF ANCHOS AND GUAJILLOS. YOU CAN USE CIDER VINEGAR INSTEAD OF OJ. THE MAGIC BULLET IS GOOD FOR THIS.