|Nutritional Guidelines (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 1g||1%|
|Dietary Fiber 0g||1%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
The fajita (pronounced fa-hee-ta) is a popular dish in Tex-Mex cuisine featuring seasoned meat cooked along with peppers and onions and served with tortillas and condiments such as shredded cheese, lettuce, pico de gallo, and sour cream. Although the term "fajita" originated in the Texas ranch lands in the 1930s as a dish made with skirt steak over a campfire, the dish we now know did not make an appearance on Tex-Mex restaurant menus until the latter part of the 20th century.
Today, fajitas are made with more than just skirt steak and can feature chicken, shrimp, vegetables, and fish. But what all fajita dishes have in common is the seasoning mix for the protein—a mixture of several spices thickened with cornstarch. Although simple enough to grab a packet at the supermarket, making your own means there are no preservatives—and you can control the spice. This recipe makes the equivalent of three packets of commercial or purchased fajita seasoning mix.
- 3 tablespoons cornstarch
- 2 tablespoons chili powder
- 1 tablespoon salt
- 1 tablespoon paprika
- 1 tablespoon sugar
- 2 1/2 teaspoons crushed chicken bouillon cube
- 1 1/2 teaspoons onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
Gather the ingredients.
Combine all of the ingredients in a small bowl and mix until it is blended and looks like one color.
Pour the mix into a small glass or plastic container and seal tightly.
Store in a cool, dry place until ready to use.
- If you are using this fajita seasoning as a rub, eliminate the cornstarch.
- To use the seasoning as a marinade, combine it with a few tablespoons of oil and lime juice to create a paste. Pour it over steak or chicken and let it sit in the refrigerator for several hours or overnight. Remove the meat from the marinade just before cooking.
- Add more chili powder, cayenne pepper, and crushed red pepper flakes if you like your Mexican food spicy. You can also increase the amount of onion and garlic powder if desired.
- Double or triple this recipe if you want to make enough spice mixture to have on hand for taco or fajita night.
- Always separate a portion of the spice mixture into a bowl before rubbing it onto raw meat, poultry, or seafood. That way, you won't contaminate the entire batch.
- Substitute the chicken bouillon cube with a chicken-free version to make this recipe vegetarian or vegan. You can also omit the chicken bouillon altogether.