Thursday, February 9, 2012

My Homemade Fajita Seasoning

This recipe is based on some others I found online, but I made a few changes.

Annie's Homemade Fajita Seasoning

3 Tbsp. cornstarch (or other thickener of choice, see below)
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. chicken base (similar to bouillon)
1-1/2 tsp. onion powder
2 packets of True Lime flavoring
1/2 tsp. garlic powder
1/2 tsp. cumin
Pinch of cayenne pepper

Combine all of the ingredients in a small bowl. Pour into small glass or plastic container, seal tightly and store in a cool, dry place. Makes the equivalent of 3 packets of commercial or purchased Fajita Seasoning Mix.

To Use:

The easiest way to use this is to add a small amount of oil to a large skillet and saute thin strips of meat (chicken, beef, turkey, venison, pork, etc.).  When meat is mostly cooked through, add 3 Tablespoons of the fajita seasoning mix, 1/3 cup water and some sliced bell peppers and onions, then continue to cook until all ingredients are coated and peppers become slightly tender.

For another way to make fajitas, you can mix 3 Tablespoons of seasoning mix with 1/4 cup water and 1/4 cup oil and use this mixture to marinate the slices of meat for several hours before cooking.  Saute the onions and peppers separately in just a bit of oil.

It can also be used to season ground beef for tacos or sprinkled onto steaks, chops or chicken before grilling.

Optional changes:

Use beef base or bouillon instead of chicken for beef or venison fajitas.  (I think the chicken-based version works fine for red meat, though).

If you don't have or don't want to use True Lime powder, add a few spoonfuls of lime juice or the juice of half a fresh lime to the meat and vegetables when you cook them.

If you don't like using cornstarch, try using Mochiko (sweet rice flour), potato starch or all-purpose flour as thickeners.

Heat things up by adding more cayenne pepper (original recipe called for 1/4 teaspoon) and/or 1/4 teaspoon of crushed red pepper flakes.

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