As a food blogger, I don’t always share every recipe I make, especially when I cook. Sometimes it is someone else’s recipe and I don’t change it enough to reblog. Other times the recipe is so simple, it doesn’t even occur to me about sharing. I’ve been cooking dinner for myself ever since I studied abroad in Ireland about 5 years ago. It was my first time with a kitchen and no meal plan on campus. I learned to get over my fear of touching raw meat very quickly (with the help of a housemate). One dinner that I made a lot throughout college and even now is steak fajitas. Strips of beef, strips of peppers and onions, and my secret weapon – Fajita Seasoning. If you have basic spices in your pantry, you don’t need to run out and buy a packet. You can easily make this seasoning right now.
I have an enormous spice collection, so why go out and buy a packet of fajita seasoning when it’ll take me maybe 5 minutes to make some at home? Not to mention no funky chemicals or a high amount of sodium. Make a big stock of it now, then use a tablespoon or two as you need it. You can make traditional fajitas or spice up some chili or soup. Throw it in taco meat or do a spice rub for chicken. Your limit is your imagination. Be sure to gradually add some so you can taste and adjust as necessary.
Your Fajita Seasoning is only as good (and spicy) as your spices. I’ve made it with cheap chili powder from the dollar store (college, remember?) and with good quality chili powder from Penzey’s Spices. Huge difference (no surprise there). Don’t get me wrong – if all you have is the cheap dollar spices, by all means it still makes a good dinner. Trust me – I didn’t have the money to splurge on good quality ingredients until about two years ago, and I’ve been making this recipe longer than that.
Making your own Fajita Seasoning and Fajitas from scratch is much cheaper than buying a fajita kit and packet of seasoning. Maybe up front it’s more money buying the meat and veggies, but you get more quantity (and quality) in the long run.
- Whisk together all of the spices and store in an airtight container.