Today, I need your 5 minutes to try this amazing, homemade and easy Fajita Seasoning Recipe!
No lengthy recipe for lazy Sundays! What do say? I say, "yes"!
Only a simple spice-mix which alone can brighten-up any meat you plan to throw on grill today!
So, I thought Homemade Fajita Seasoning will be best for this sunny day! This clean blend of flavorful dry spices can brighten up flavor of fajitas. It is Gluten free, starch free, and above all super delicious!
Honestly, not only for chicken fajitas, I use fajita seasonings so many more ways. Spice-up marinades, add zing in soups or stews. Some lazy weekends, I simply grill/pan sear any meat or even fish with generous coat of fajita seasoning... Then serve it any way I like! Stuff in tacos, top on salads, or add to pasta! I usually mix a 1/3 cup batch and it is gone before I know it.
Also, this fajita seasoning recipe is salt free. I intentionally leave-out salt because I like to add that as per need of the recipe. Mixing it in seasoning restricts me to only a certain amount of seasoning. In my kitchen, there is never a pinch of seasonings....
...specially in my chicken fajita skillets!! I need fajitas well spiced.. singing with flavor of charred caramelized spices. Keeping salt out let me add as much fajita spices as I want. Plus it does not hurt to open salter and add some salt, right?
Trust me, chicken crusted with fragrant oregano and cumin, garlic, chili powder.. with some fresh lemon tastes so delicious that I hardly feel need of sodium. This is benefit of eating spiced-food and making seasonings at home, you can keep food salt free and than actually eat healthier and tastier too!
Now, can you take eyes off this Fajita Seasoned Chicken?
For fajita seasoning, you need dried oregano, cumin powder, garlic and onion powder, chili powders and parsley. I also add little bit of Mustard Powder, which is more of my touch than traditional recipe. I feel, the sharpness of mustard powder adds more depth of flavor. If you can't find mustard powders, you can also use lime powder or just leave it out. Fajita seasoning is still packed with ton of punch.
To make fajita seasoning, I add all fajita spices (dried and ground) in a small jar/container. Cover with lid and mix well to blend everything. I don't make a lot but about a 1/3 cup at a time. It is important to keep remaining seasoning in a container with tight lid, in a cool dry place.
To make whole spice Fajita Seasoning: You can also make fajita seasoning using whole spices. Not that you have to... but just in-case. :) So, for whole spice seasoning, use dried whole chilies- ancho and red, black peppercorns, garlic flakes, onion flakes, oregano, cumin seeds, and mustard seeds (if using). Exact portion and method of preparation is listed in recipe notes.
So next time you crave "fajitas" don't buy a spice-mix. Just mix a batch of fresh homemade Fajita seasoning in only 5 minutes!
I see you soon with another delicious find. Happy Sunday once again!
-Savita xo
Homemade Fajita Seasoning
Total Time:Prep Time:Cook Time:Cuisine:Mexican (Spice Mix) Difficulty:Easy
Yields:1/3 Cup- Serves:6
(Serving Size - 1 tablespoon)
Ingredients
Directions
1.Mix all dry ingredients in a clean jar (with lid). Cover and shake well. Use as desired. Keep the leftovers in airtight container in a cool dry place. Enjoy!
Savita's Notes:
For whole spice Fajita Seasoning, use 1 ancho chili (remove seeds), 1 tablespoon each of cumin seeds, and mustard seeds, garlic flakes. 2 teaspoon of black peppercorns. Grind these to powder using mortar or spice-grinder. Mix in dried oregano, chili powder, and parsley. Store in an air-tight container. Enjoy!
DID YOU MAKE THIS RECIPE? Tag @SAVITACHEFDEHOME on Instagram and hashtag it #SAVITACHEFDEHOME
What Is in Fajita Seasoning? Most fajita seasoning mixes are made up of a few simple Mexican spices, like cumin and chili powder, plus some additional spices, like paprika, garlic powder, onion powder, and cayenne pepper.
Cornstarch is often used in packaged, store-bought Mexican spice blend mixes (especially taco seasoning, but frequently also fajita seasoning) because it's a thickener.
McCormick Culinary Savory Fajita Seasoning & Marinade Blend offers the balance of authentic Mexican spices with a savory flavor profile that will speak to every guest's palate. Specially made for chefs to inspire extraordinary menus and deliver consistent recipes.
I just use a dry seasoning of salt, pepper, chili powder (ancho/guajillo/regular), and garlic powder. It comes out pretty similar to restaurant style fajitas, but probably not like the saucy kind from the store. I make a double batch of the seasoning sauce and put 1/2 in with the meat and 1/2 in with the veggies.
While they use many similar ingredients, taco seasoning has more chili powder and oregano than fajita seasoning. Compare our recipes and you'll see this fajita seasoning is more cumin heavy, whereas taco seasoning is more chili powder heavy. That makes the taco seasoning a bit spicier, too.
Just hard fry some boneless chicken fillet until it just starts to blacken in patches, then add your vegetables: onions, peppers etc. Now add 2 tablespoons of spice mix and stir-fry for a few minutes until the vegetables and chicken are cooked through. Add a splash of water if you think the spices are starting to burn.
There are many parallels and variances between the seasonings for fajitas and enchiladas. Chili powder, cumin, garlic, and salt are common ingredients in both seasonings, although enchilada seasoning also frequently includes oregano, whereas fajita seasoning could also include paprika or other spices.
Often, a Mexican seasoning recipe will include ancho and chipotle chili powder for more kick. This makes taco seasoning a bit milder. The same goes for fajita seasoning — you'll always have your main Mexican spice mix (paprika, cumin, garlic, chili powder) with a few variations from recipe to recipe.
The cornstarch also seals in the juices of the meat and makes the protein crispy. An added advantage of using starch in a marinade is that it helps thicken the liquid ingredients in the stir-fry dish, meaning you may not need to add a sauce in the final stages of cooking.
Cornstarch is the foundation of Chinese cooking and this magical pantry ingredient is commonly used to thicken soups, stews and sauces. It's also the primary ingredient in making a slurry to coat the meat. Chen says cornstarch helps the meat retain moisture while it cooks, thus yielding a silkier texture.
Cornstarch is considered a refined carb, meaning that it has undergone extensive processing and been stripped of its nutrients. Studies show that regularly consuming foods rich in refined carbs, such as cornstarch, may negatively affect heart health.
Steak Fajitas: While skirt steak is the traditional cut of meat used in fajitas, other cuts of steak can also be used, such as flank steak or sirloin steak. The steak is marinated in a mixture of lime juice, garlic, and spices, then grilled with onions and peppers.
One of the reasons for the rise in popularity of fajitas was the sizzling presentation. Fajitas are traditionally served on a sizzling cast-iron skillet, which keeps the meat warm and adds to the dish's visual and aural appeal.
Cajun seasoning is also pretty different from Fajita Seasoning. Fajita seasoning is similar in ingredients to taco seasoning, and is pretty different from the fajun seasoning. Click here to learn how to make Fajita Seasoning.
Tortillas: The main difference between typical fajitas and fajita tacos is the tortilla! Fajita tacos are usually made with corn tortillas instead of flour tortillas.
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