Last week when I made my Simple Steak Tacos, I mentioned I used Fajita seasoning to spice things up a bit. Actually I said I used my Home-made Fajita Seasoning. It’s super simple to make and you’ve probably got just about everything on hand to toss it together.
Stay away from those packets, which are more expensive than you’d think and can I just mention chemicals? Making your own means you can be in control of every ingredient. If you don’t want cornstarch (it helps keep everything free-flowing and helps it cling to whatever you’re cooking) don’t use it. Don’t like the added sugar or salt? Leave it out.
Tweak this however you’d like. It’s only very mildly spicy as is – so feel free to add more heat. If you’re like me, you’ll find all kinds of ways to use this Fajita Seasoning. Be sure to check out my growing list of Spice, Herb or Flavor Packet Substitutions.
Try drying the lime zest for this in the microwave. Super simple, done in a minute. See how here.
Home-made Fajita Seasoning
- 1 tablespoon cornstarch (optional)
- 2 teaspoons chili powder
- 1 1/2 teaspoons dried lime zest
- 3/4 teaspoon salt
- 1 teaspoon pepper
- 1/2 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne
- 1/4 teaspoon cumin
- 1/4 teaspoon black pepper
- 1/4 teaspoon marjoram
- 1/4 teaspoon red pepper flakes, optional
Mix together, store in a tightly lidded jar. Flavors will be best in the first six months.
May be used as a dry rub or added to a skillet of chicken, beef or pork for fajitas. Start with a tablespoon per pound.
If using this in a skillet with chicken, beef, pork or steak, heat to nearly desired doneness, add the desired amount of mix plus 1/4 cup of water & heat, stirring for a minute two until mixture thickens and coats the meat.
from the kitchen of http://www.frugalhausfrau.com
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