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DIY fajita seasoning

The make at home equivalent to one package of store bought fajita mix, and a fraction of the price.
Print Recipe
Prep Time 5 minutes
Servings: 1 packet
Course: Spice Mixes
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon chili powder
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne skip it if you want it mild
  • 1 teaspoon kosher salt

Method
 

  1. Add the chili powder, smoked paprika, cumin, garlic powder, onion powder, oregano, black pepper, cayenne, and salt to a small bowl or jar.
  2. Stir with a fork or shake with the lid on for 10 seconds, until the blend is an even, deep brick red with no pale streaks.
  3. Use 1 tablespoon per pound of meat and 1 tablespoon for peppers and onions, or use the whole batch in place of one packet.
  4. If you aren't going to use it immediately, store in an airtight jar away from heat for up to 6 months.

Notes

For dry-seasoning meat, add 1/2 teaspoon kosher salt per pound on top of the blend.
For a marinade, whisk 1 tablespoon blend per pound with 2 tablespoons oil and 2 tablespoons lime juice.
Marinade chicken up to 4 hours, steak up to 8 hours.
For a saucy coating, stir 1 teaspoon cornstarch into 1/4 cup cold water and simmer for 1 minute after cooking.
Optional: add 1/2 teaspoon brown sugar for deeper browning.