Updated 6/08/10 and 7/17/10
Making your own spice blends is the hallmark of a great cook.... commercial blends.. while some are very good... they may or may not totally mesh with your tastes.... so why not try making your own blends...it's quick and easy.. and far less expensive than buying commercial blends..
This recipe for Fajita Seasoning was given to me from a friend a number of years ago… I don’t know the original source … and I have tweaked it a bit myself over the years. The biggest advantage to making your own... you control the ingredients.. no msg... you can use less salt if you want... if you want a bit more zip..add more cayenne... you can do what you want with this recipe... use mine as a guide and go from there.
UPDATE: As one reader pointed out to me... chicken bouillon can contain MSG... in fact almost all of them do.... I know of one chicken bouillon on the market that doesn't contain any amount of msg... it's from Organic Horizons... otherwise the only other way to have a truly MSG free seasoning... is to use a canned chicken broth that doesn't contain MSG (Swanson is one) or you can make your own chicken broth (substitute a 1/2 cup of the broth for 1/2 cup water).
Special thanks to Alexandra Altman for bringing the MSG problem in chicken bouillon cubes to my attention.. I truly appreciate it...
I gave the most basic quanitities I could break it down to... so you can double.. triple... quadruple this recipe easily to fit your needs... I usually make up 4 or 5 times the recipe and store it in a jar...as you can see above...
The seasoning is really terrific in many things not just Fajitas... use it in what ever you want... it's easy to measure out..
You can store this in a zip loc bag but it really does keep best in an air tight jar... I get my jars at Walmart and they really are cheap and well worth the cost.
If you do use a jar... choose a wide neck jar so it's easy to get a measuring spoon in.
Approximately 2 heaping tablespoons equals a seasoning pack you would buy....again.. making this yourself leaves the option up to you to use more or less depending on the amount of meat you are using.
I mix my spices in a bowl by using a wire whisk to blend... I found it's the best way to get everything evenly distributed.
I've included directions for using it when making your Fajitas... the directions are standard directions used on commercial blends... but I wanted to give it to you so you have them.
Recipe: Fajita Seasoning
All you need:
¼ teaspoon garlic powder
½ teaspoon onion powder
¼ - ½ teaspoon cayenne (amount depends on how much heat you want)
¼ teaspoon cumin
1 teaspoon paprika
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon sugar
1 chicken bouillon cube, crushed
All you need to do:
Mix all the ingredients in a small bowl.
Store in an airtight container or Zip Loc bag until needed.
Directions for making fajitas with this seasoning:
Heat 1 tablespoon oil in a large skillet over medium-high heat.
Add 1 pound chicken or beef and cook until meat is completely cooked (no longer pink) and drain off excess fat.
Add 1/2 cup water and 2-3 tablespoons of Fajita Seasoning and stir well.
Add 1 bell pepper (cut into strips) and 1 medium onion (thinly sliced).. cook 2-3 minutes until vegetables are tender but still have a little crisp to them.
Serve with tortillas... toppings include sour cream, shredded cheddar cheese, cut-up tomatoes, chopped green onion and guacamole.
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