Homemade Fajita Seasoning

We’ve been enjoying grilled fajitas every other week during the winter months. We LOVE Mexican food! We had two big deer put in the freezer last fall; the biggest was sent to the processor and we ended up with countless packages of steaks. Those steaks have been used for our fajitas and they have been super tender and moist. No store bought packet can compare to Homemade Fajita Seasoning.

I make my fajita seasoning because I like knowing everything that is in it and of course, paying upwards to $2.00 for a little more than two tablespoons of seasoning is something I refuse to do. I buy all of my seasonings in bulk, so when I make a batch of something, it only costs pennies to make.

One good thing about making your own seasoning mixtures, you can control the sodium and other ingredients that don’t sit too well with your family.  When I came up with this recipe, I searched the internet and most recipes that are shared all contain crushed bouillon cubes.  Lots of sodium and MSG are in those little cubes, so I knew I had to create a recipe that did not use bouillon.

I normally make this recipe in a large batch (2 cups) so it will last a while.  I’m sharing a small (10 teaspoons) batch recipe, so you don’t have to scratch your head and do the math to reduce the size for a test run of the recipe. Also, I use flour in my seasoning instead of cornstarch, although you can use a tablespoon of cornstarch if you had rather go that route.

I marinate the meat for 4-6 hours before grilling. I have not tried making my Baked Chicken Fajitas with this since I’ve been in the grilling mode, but they are on my menu for the next grocery shopping day.

 Homemade Fajita Seasoning

Ingredients:

• 2 teaspoons flour
• 2 teaspoons chili powder
• 1 teaspoon salt
• 1 teaspoon paprika
• 1 teaspoon sugar
• ½ teaspoon onion powder
• ¼ teaspoon dried onion flakes
• ½ teaspoon garlic powder
• ¼ teaspoon cayenne pepper
• ½ teaspoon cumin

Directions:

In a bowl, mix all ingredients well, store in an airtight container.  Use two tablespoons or more with a pound of steak strips or chicken.



And there ya' have it!