Enter Fajita Spice Mix – the perfect blend of spices for D.I.Y. fajitas. It’s super easy to make, and so much better than store-bought seasoning mixes.

Fajita Spice Mix Recipe:

The Perfect Club Fajitas: A fajita spice mix article

(serves 4)

Ingredients:

1 tbsp chili powder

2 tsp paprika powder

1/2 tsp onion powder

1/4 tsp garlic powder (granulated)

1/4 tsp cayenne pepper (more to taste)

1/4 tsp crushed red pepper flakes (more to taste)

Instructions:

The Perfect Club Fajitas are seasoned with a special blend of spices in the “Mexican” food aisle. It’s just a mix of salt and pepper, garlic powder and cumin. If you add some chili powder, it makes a good fajita spice mix too.

But did you know you can make it yourself?

Cooking is a creative act. There are few things more satisfying than making something from scratch and it’s a big part of what makes cooking fun. Having said that, sometimes you want to add a quick, delicious new recipe to your repertoire. I feel that you can never have too many fajita recipes in your life.

Having made fajitas with just about every combination of peppers, onions and meat, I’ve come up with the perfect spice mix for fajitas. This mix is not only delicious, but also will work on chicken or fish fajitas as well as shrimp or pork. In this article, I’ll share my spice mix recipe with you along with my favorite grilled fajita recipes.

I’ve been making this mix for years, and I’d like to share the results with you. The fajita spice mix mentioned in the title is simply a combination of ground cumin, chili powder, paprika and salt. These spices are measured in ratios that work well together; they complement one another’s flavors and create a great flavor profile. The resulting fajita spice has a very pleasant taste that enhances the flavor of beef, chicken or pork.

Tenderizer: Beef Fajitas

For the meat in your fajitas, you’ll want to tenderize it first. You can do this by marinating the meat for about 20 minutes in lime juice and Worcestershire sauce and then grilling it over medium heat until it reaches an internal temperature of 160 degrees Fahrenheit. Or you can just use a meat tenderizer.

The Meat: Beef Fajitas

When it comes to beef for your fajitas, use top round steak or eye of round roast, both of which are tender cuts of beef with lots of flavor. You can also get away with using flank steak or skirt steak if you’re willing to marinate them for several hours before grilling them over high heat. Marinating will give you meat that’s more flavorful

The perfect fajita spice mix, with a bit of heat.

Ingredients: 2 parts chili powder 1 part salt 1 part garlic powder 1/2 part onion powder 1/2 part crushed red pepper flakes 1/4 part ground cumin

Instructions: Mix spices together and store in an airtight container for up to 6 months. You can also use this recipe for chicken or beef fajitas. We’ve even used it on salmon! This is a fairly spicy mix so if you’re sensitive to heat start with half the amount and work your way up to taste. Enjoy!

I’ve discovered the secret to making great fajitas.

It’s not just about the meat, it’s about the seasonings. Most people make fajitas like this: throw some meat on a grill and give it a squirt of oil and a sprinkle of salt and pepper. That’s it.

We want to over-achieve in the flavor department. That means adding layers of flavor to the meat. The best way to do that is with a homemade fajita seasoning mix that does double duty as both marinade and seasoning for the meat after it is grilled or broiled.

Imagine butterflying two chicken breast halves, cutting them into strips, and then tossing them in an extra-spicy seasoning sauce that you can use again and again when you grill or broil other meats (pork chops, steaks, shrimp, fish).

You can also use this fajita spice mix on baked potatoes, scrambled eggs, rice, beans, or any other food that needs an extra kick of flavor.

Fajita Spice Mix Recipe

If you’re a fan of fajitas, you’ll love this easy to make spice mix. It really kicks up the flavor in chicken or beef fajitas and is also fantastic on grilled vegetables and shrimp.

Fajitas are traditionally served with very spicy meat and guacamole. The heat from the peppers comes from chemical compounds called capsaicinoids, which are found in all pepper plants, but are most concentrated in chili peppers. Capsaicin is the chemical that makes peppers hot to taste. The fajita spice mix does not contain any chili powder, so it won’t burn your mouth like traditional Mexican spice mixes can, but you can still get a bit of heat if you look for it.

Trying to find out how much heat is in your food by comparing it to jalapeno peppers doesn’t work because there are different kinds of heat receptors on your tongue that react differently to capsaicinoids (and other chemicals). So while a jalapeno might be 100 times hotter than an orange bell pepper, it doesn’t mean that the particular spiciness of a food will be 100 times as strong.

There are three different kinds of heat receptors on your tongue: C-heat receptors, which detect the burning sensation