Make You Moan Out Loud Fajita Rub 

This is as close as I can get you to the incredibly smokey beef fajitas I grilled the other night.  When we have friends and family over, I have to set aside my blogger hat and just focus on the event itself.  Otherwise, I'm liable to implode.  Entertaining does not come naturally to me.  I cannot "entertain."  It's stressful for me.  However, I've learned that I CAN have friends and family over just to share a meal together.  I ask everyone to kick their shoes off and serve themselves.  It's so much easier.  All I have to do is have the food ready when they arrive.  Sometimes, I purposely leave food to be prepped so my purpose-drivin' guests have something to do when they come over.  And nothing is sweeter than having friends who love to cook.  I never hesitate to ask them to bring a dish to a shin-dig.  THAT'S entertaining to me. ;D

Now this fajita rub recipe is an adaptation from the most trusted grill master, Steven Raichlen.  I've never had one of his recipe turn South on me.  In fact, his recipes make me look like rock star.  I didn't have the exact ingredients his recipe called for, I had to improvise instead.   In the end, all was a success and the men-folk went ga-ga over the fajitas!  Everyone uttered groans of happiness with cheeks filled with smokey spicy beef entwined with grilled onions and bell peppers.  Oh what a dinner!

HERE'S THE WET RUB
Makes plenty for 2 pounds of skirt steak.

• 1/3 cup onion
• 4 to 5 garlic cloves
• 2 tablespoons neutral tasting oil, plus more for coating meat

• 2 tablespoons New Mexico Chili Powder
• 1 tablespoons course salt
• 1/2 tablespoon fresh cracked pepper
• 3/4 tablespoon sugar
• 1 teaspoon Chihuahua de Mexico smoked salt (optional)
• 1/2 tablespoon dried cilantro or 2 tablespoons fresh
• 1 1/2 teaspoons ground cumin
• 1/4 teaspoon ground allspice

Process the onion, garlic and oil in a one cup food processor until they practically pureed.  Add in all the remaining ingredients and blend well.

Arrange the meat in a glass baking dish.  Massage the wet rub into and onto both sides of the meat, be generous and completely coat the meat.  Drizzle a little extra oil over the both sides of the meat to prevent sticking when it's time to grill.  Cover and marinate the meat in the refrigerator for 1 to 2 hours.

Use this smokey combination of spices on skirt steaks, chicken breasts, or whatever other food you plan to grill for the fajitas.  Cover and marinate in frig for 30 minutes to 2 hours before grilling.