Searing the fajita meat is essential to creating a great meal. Without it, you will not get the full flavor from your spices and vegetables.
This method is important: It is what creates the slow caramelization of sugars on the outside of the meat, which adds depth of flavor. The juices released during this process also help make your tortillas more pliable and flavorful.
TIP: Do not use high heat with your stovetop or grill; this will just burn off all the good stuff before it has a chance to infuse into the meat and tortillas.
Ingredients: 1 teaspoon chili powder 1 teaspoon oregano ½ teaspoon cumin ½ teaspoon paprika ¼ teaspoon cayenne pepper 1 teaspoon salt (preferably, sea salt) 2 teaspoons black pepper 2 teaspoons garlic powder 2 teaspoons onion powder 2 teaspoons parsley flakes 1 teaspoon crushed red pepper flakes Directions: Mix all spices together in a bowl. Store in an airtight container.”
Step 1: Put the right meat in a pan.
Pork tenderloin is a great choice for fajitas. It can be seasoned with any marinade or rub and has just the right amount of fat to keep it from drying out. Before cooking, wrap the meat in plastic wrap and place it in the freezer for about 20 minutes (this will make the meat more tender).
Dice the pork into ½-inch cubes and place on a plate.
Add salt, pepper, cumin, coriander, chili powder and cayenne pepper to taste. Stir to combine and let sit for 10 minutes at room temperature.
Note: Use less cayenne pepper if you are sensitive to spice.
So, here is a second tip to help you get the most out of your fajita experience. The key is to add flavor to the meat while it is cooking. You can do this by mixing up a batch of fajita spice mix.
Here is a great recipe for fajita spice mix that will give your meat just the right amount of kick.
3 tablespoons chili powder
1 tablespoon cumin
2 teaspoons black pepper
2 teaspoons salt
Mix all these spices together and store in an airtight container. This will make about 1/4 cup of spice mix. Use about 2 teaspoons per pound of meat for best results. It’s okay if you have extra spice mix left over; it will keep in the container for at least a year or so. You can use this on chicken, beef, shrimp, pork or anything else you want to add flavor to while cooking. I use it regularly when I cook my fajitas on my grill.
2 teaspoons fajita spice mix
The next thing you need to know to make perfectly seared fajitas is that they must be served with vegetarian refried beans, rice, and a fresh garden salad. Beans are great for people on the go because they are packed with protein and fiber, and they keep you full for hours. The rice gives you carbohydrates, and the salad adds a variety of vitamins and minerals (vitamins A, B6, C, E, K and folate) as well as fiber.
Tortillas are used to wrap around the fajita filling. They are made from flour or wheat flour mixed with lard or shortening. If you want to cut out the fat from your diet then you can use corn tortillas which are often made from cornmeal or masa harina. In either case the tortilla should be heated in a pan over low heat so it doesn’t burn before the inside is heated through.
The best way to get maximum flavor when cooking fajitas is to cook them in sizzling oil over high heat so they get nice grill marks. Use tongs to turn them often so they don’t burn on one side while they remain raw on the other. Serve them alongside guacamole sauce and salsa as condiments
Fajitas are one of the most popular Mexican dishes in Texas. You can have fajitas at any Tex-Mex restaurant. But, the best fajitas are always made at home. Fajita spice mix is used to coat the meat and make the fajitas extra flavorful. Below is a recipe for making your own fajita spice mix so you can enjoy perfect fajitas every time.
Toss meat into plastic bag. Add 2 tablespoons of vegetable oil, 1/2 teaspoon of minced garlic and 1 tablespoon of onion powder to the bag. Shake bag until all sides of meat are coated with oil and seasonings.
Place tortillas on an oven rack. Bake in an oven for five minutes at 425 degrees F to warm tortillas and melt cheese.*
Heat a skillet over medium-high heat.* Add 1/2 tablespoon of vegetable oil, then add meat mixture.* Cook until meat is browned on both sides, about six minutes total.* Remove from heat* Serve with warmed tortillas, sour cream, salsa and guacamole
Homemade Fajita Spice Mix Recipe
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
One of the most popular dishes in Mexican cuisine is fajitas. Fajitas are pieces of meat that have been marinated and then cooked on a skillet with veggies. There is a unique combination of spices and seasonings that makes fajitas a truly irresistible dish. Fajitas are usually served wrapped in a warm tortilla or with rice and beans. When it comes to fajita seasoning, there are many recipes available for all types of meat, including chicken, beef and pork. This recipe does not use any type of meat but rather offers a spice mix for use with vegetables.
When making fajitas at home, it’s important to use fresh tortillas as they make the dish taste better. Tortillas can be made by hand, but a tortilla press makes them taste more authentic. A tortilla press may not be an essential kitchen tool, but it’s one worth having if you love Mexican food.
Fajita Spice Mix
There are three ingredients that need to be combined together to make this spice mix: chili powder, cumin and salt. The perfect ratio for these three ingredients is 2 parts chili powder, 1 part cumin and 1 part salt.”
1. In a bowl, combine your spices. I created my own fajita seasoning mix to get the flavors I wanted. Here’s how:
2 tbsp chili powder
2 tsp cumin
1 tsp paprika
1 tsp garlic powder
1/2 tsp onion powder
1/3 tsp oregano
Heat canola oil in a large skillet over medium-high heat. Add chicken and saute until internal temperature reaches 165 degrees (F), stirring frequently. Add veggies and cook an additional 10 minutes, stirring occasionally. Add 1 cup of water and cook an additional 5 minutes or until veggies reach desired tenderness. Remove from heat and add cheese shreds and salsa, tossing until melted. Serve in warm tortillas with desired toppings, such as lettuce and tomatoes.”