Recipe by Diana Adcock

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.

Ingredients Nutrition


  1. Place all ingredients in a blender.
  2. Pulse until ground fairly well.
  3. 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.

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