Fajita Rub

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.

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