Taco Bell Chicken Fajita Seasoning
It is hard to tell the difference between this seasoning and the bought brand. I react to MSG so I use this exclusively now. Enjoy!
It is hard to tell the difference between this seasoning and the bought brand. I react to MSG so I use this exclusively now. Enjoy!
- Carbohydrate 28.693424980004 g
- Cholesterol 0.455 mg
- Fat 2.2557225 g
- Fiber 6.04162513446808 g
- Protein 3.0716675 g
- Saturated Fat 0.41178775 g
- Serving Size 1 1 Recipe (40g)
- Sodium 899.185 mg
- Sugar 22.6517998455359 g
- Trans Fat 0.267369 g
- Calories 128 calories
Step-by-step
- measure all ingredients into a ziploc bag, seal. shake well to combine.
- BROWN ground beef or strips of chicken breats; Add chopped onions and green pepper and cook till softened.
- Add seasoning mix and 3/4 cup of water. Bring to a boil;
- reduce heat. Simmer uncovered, 10 minutes, stirring occasionally.
- HEAT taco shells or tortillas as directed on package.
- SERVE bowls of seasoned ground beef, lettuce, tomato,cheese sour cream and your favourite guacamole with tortillas or taco shells
- Enjoy
Home cooks frequently dump dry spice blends directly into a dry hot skillet, scorching the paprika and turning the garlic powder bitter before the meat even cooks. Proper distribution requires dissolving the dry mix in liquid so the starches hydrate correctly. Measure the salt, paprika, cornstarch, onion powder, garlic powder, chili powder, sugar, cumin, cayenne, and crushed chicken bouillon cubes directly into a sealed plastic pouch. Shake the bag vigorously for thirty seconds to ensure the fine powders disperse evenly through the coarser salt and sugar crystals.
Achieving the Correct Texture
When adding water to the pan alongside the spice blend, understanding the role of cornstarch is critical. Cornstarch requires heat to gelatinize and thicken the sauce. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Allow the liquid to reduce uncovered for ten minutes. Visual cues dictate doneness here: watch for the sauce to transform from a cloudy, watery liquid into a glossy, opaque coating that clings to the back of a spoon without pooling on the plate. If the sauce remains too thin after ten minutes, increase the heat slightly for sixty seconds while stirring constantly.
- Clumping in the bag usually stems from residual moisture in measuring spoons; dry every utensil thoroughly before touching the powders.
- Crushing bouillon cubes completely into a powder prevents gritty pockets in the finished sauce.
- Pair the finished fajitas with cooling elements like sour cream or fresh guacamole to balance the heat from the cayenne pepper.
