FAJITA DRY RUB

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Fajita Dry Rub image

I use this 48 hours before I want to make Fajitas. I will also post the marinade that goes with this recipe. Please note that the St. Louis Style Smoky Mesquite Powder should be Seasoning-format will not let me change it.

Provided by Diana Adcock

Categories     Tex Mex

Time 5m

Yield 1 cup, 2 serving(s)

Number Of Ingredients 8

1/4 cup red pepper flakes
1/4 cup st. louis style smoky mesquite powder
1/8 cup granulated garlic (not powder)
3 tablespoons ground cumin
3 tablespoons whole black peppercorns
2 tablespoons hot Mexican chili powder
1 tablespoon celery salt
1 tablespoon Lawry's Seasoned Salt

Steps:

  • Place all ingredients in a blender.
  • Pulse until ground fairly well.
  • Use 48 hours before grilling meat for Fajitas. I pack on a good layer-all sides,(using 1/2 cup) and wrap tightly in plastic wrap for 24 hours.

Nutrition Facts : Calories 721.8, Fat 37.9, SaturatedFat 6.9, Sodium 153.1, Carbohydrate 127.6, Fiber 58.8, Sugar 23.5, Protein 28

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