Fajita Seasoning
The following amounts make 2 tablespoons of seasoning, which I use for about 1 pound of meat or 4 servings.
The following amounts make 2 tablespoons of seasoning, which I use for about 1 pound of meat or 4 servings.
- Carbohydrate 3.38117500167795 g
- Cholesterol 0 mg
- Fat 0.17550375 g
- Fiber 0.324425007522106 g
- Protein 0.2073425 g
- Saturated Fat 0.023942 g
- Serving Size 1 1 Serving (19g)
- Sodium 650.404550084501 mg
- Sugar 3.05674999415585 g
- Trans Fat 0.02846325 g
- Calories 13 calories
Step-by-step
- Mix all dry ingredients in a bowl.
- Add meat, and then add lime juice and worcestershire sauce and mix.
Relying on pre-made supermarket spice packets often delivers a flat, overly salty profile dominated by stale cumin and artificial thickeners. Real tex-mex preparation relies on active dry spice distribution paired with immediate chemical tenderization, transforming standard cuts through calculated acid exposure rather than prolonged soaking times. Combining precise ratios of chili powder, paprika, and alliums creates a balanced base before introducing moisture.
The Chemistry of Acid and Salt
Citric acid from fresh citrus juice breaks down surface proteins rapidly, meaning proteins like skirt steak or chicken should not sit in this marinade for longer than 30 minutes, or the exterior will turn mushy. Kosher salt draws out internal moisture initially, dissolving the dry spices and creating a surface brine that adheres during cooking. Whisking the dry spices thoroughly in a glass or stainless steel bowl prevents clumping before the liquid ingredients are incorporated.
Scaling and Storage Parameters
Adjusting quantities for larger batches requires maintaining the exact proportion of kosher salt to spices to prevent over-seasoning the protein. Dried spice blends mixed with wet ingredients should be used immediately rather than stored, because fresh lime juice degrades in flavor within two hours at room temperature. Storing leftover dry spices without the wet components in an airtight glass jar in a dark cupboard preserves potency for up to six months.
