Huskee's Classic Fajita Seasoning Recipe

[Huskee]

This is my take on a classic homemade Fajita Seasoning. I owe credit to Ernest [RIP] and bbqoaf, a former member, for their help with some tips for unique subtleties. I made their recipes, and using them as a base I combined a little from each, then tasted and added more of this, more of that, repeat repeat, until I arrived at what I was looking for.

Use good spices, not the bargain bin cheap ones, please.

Huskee's Classic Fajita Seasoning

Makes just under 1/2 cup

• 2 Tbsp chili powder
• 1.5 Tbsp garlic powder
• 1 Tbsp onion powder
• 1 Tbsp ground cumin
• 1 Tbsp paprika (for color)
• 1/2 Tbsp coarse ground black pepper
• 1/2 tsp ground nutmeg (don't skip this)
• Pinch (maybe 1/4 tsp?) white sugar

Also you may notice there's no salt- make sure to dry brine! (My wife didn't know it was saltless when I first made it, so she used this on some chicken and sent it with me to work. Lol )

[Mr. Bones]

Thankee, Brother(s)

[Texas Larry]

Looks great. Thank you.

[Willy]

Nice! Any particular brand of chili powder?

[N227GB]

I bet Flatiron Pepper Company would be a good choice.

[fkrall]

Spice House for everything

[SheilaAnn]

Penzeys is a go-to for me. Can’t wait to try this!

[Donw]

Thanks, and nice tagging too.

[Huskee]

I gotta get in the habit to help future proof our recipe posts

[GolfGeezer]

Huskee Did you ever try using that mix to make a marinade, like adding tequila and olive oil? I can't find it right now, but I have a printed recipe in one of our cookbooks that is a bit more cumin centric that uses most of the same ingredients with the added liquor and oil to make an over-night marinade for flap/skirt steak for fajita's.

[Huskee]

My wife uses a marinade that uses tequila and lime juice and it's one of our all time favorites, but no I haven't used this in it. I should try it though.

[GolfGeezer]

Ah yes, that's the ingredient I forgot - Lime juice! And fresh minced garlic instead of dried, at least for a marinade.

[jfmorris]

Thanks! I just cut and pasted this into my Recipe database (a folder in my iCloud notes, that show up on my iPad/iPhone/iMac.)

[klflowers]

Thanks, I'll be using this.

[Ernest]

Much appreciated Huskee

[Huskee]

Credit where due, friend. You've inspired me in more ways than this!

[Ernest]

A paste made with warm oil and the spices will do the trick. I really don't waste time with marinades as spices do not penetrate meats but the paste will help with releasing the spice oils and maybe help get the spices to stick to the meat.

[Craigar]

Ernest Interesting. I will have to give this a shot. Have you tried using chili oil? Just curious if it would add anything, flavor wise.

[Troutman]

That's actually a good hack. Been doing something similar with large cuts of late. Why cooks continue to taut the "leave a seasoned up roast" in the fridge overnight is beyond me.

[Ernest]

Craigar yes I have and still do use chili oil. I seal a bag of oil filled with dried chilies and sous vide at 140 degrees for about 12 hours. Use the oil for cooking, making spice pastes etc.

[JackhammerTX]

Sounds very tasty!! I'm givin' this bad boy a try!!
Thanks for the share!

[jfmorris]

Huskee e I have 3 flank steaks to make fajitas tonight for my son's 26th birthday dinner. I've just salted the meat, and plan to go out into the cold and fire up the flat top or maybe the Genesis for this cook. Do I just coat the steaks with the seasoning before hitting the grill? Any time I made fajitas before, it was using a marinade. I am also grilling onions and peppers with the steaks.

Any advice appreciated!

[Huskee]

That'll work, and/or sprinkle it in the sliced up meat & onions/peppers to taste afterward.

[BillCIII]

Thanks for the recipe. I will try it very soon.

[Troutman]

Nutmeg huh? Every try a little cinnamon as well?

[Huskee]

I haven't, not in this anyway.