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Wow! I made fajitas for guests last night and they simply loved the flavor this gave the meat. Most fajita marinades are tangier with citrus and/or vinegar like my usual Grilled Mesquite Beef Fajitas (Tex-Mex). This had sweet flavor which was balanced by the salty Fiesta seasoning. I pulled the meat out of the marinade an hour before grilling to bring the meat to room temperature. I put a generous coating of the Fiesta seasoning on and let them sit. I added more during the grilling each time I turned the meat. I used indirect heat with lots of mesquite (about 45 minutes). Then I applied a little more seasoning after slicing. The meat came out juicy and very tender, with a 1/8 of an inch smoke ring, which looked great when sliced. The sweetness of the marinade was further balanced with a mild smoke flavor. I can't wait to try this marinade on chicken. I'll definitely be making these again. Thanks for posting.

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Pokey in San Antonio, TX April 09, 2006
Fajita Marinade