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Old 01-01-2009, 01:02 PM   #1
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Fajita spice mix suggestions

My wife found a recipe that calls for one of those pre packaged fajita spice mixes. Its new years morning, 20 degrees outside, and 5 inches of snow. Bottom line is we are too lazy to go to the store. I have a pretty good assortment of spices here. Any suggestion of what and how much to mix to get a similar fajita tasting mix ??

larry

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Old 01-01-2009, 01:26 PM   #2
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This is my standard. I use dried cilantro sometimes too.

FAJITA MARINADE
1 TBSP Chili powder
1 1/2 TBSP Cumin
1-3 tsp garlic powder, to taste
1-2 tsp onion powder, to taste
1/4 to 1 tsp red pepper flakes, to taste
(1/4 is very mild)
1 tsp Black Pepper
1 tsp Sea Salt
1/2 tsp Paprika
1/2 tsp Oregano
Juice of 2 limes
1/4 cup or so of Vegetable Stock
(I use an organic, non allergenic brand)
1/2 cup fresh cilantro leaves
2 tbsp Olive Oil
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Old 01-01-2009, 01:29 PM   #3
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GF, that sounds absolutely wonderful - I wouldn't change a thing. And Larry? After you try this, you'll never feel the need to buy the prepackaged stuff again. Happy New Year!
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Old 01-01-2009, 01:39 PM   #4
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Wow, even I wanna make fajitas now ... thanks for sharing your personal recipe. I mostly season to taste and as I read your recipe, realize I use mostly the same ingredients, except for the vegetable stock. I might not think to add paprika if it weren't already in my all purpose concoction which also includes all but the cumin and red pepper flakes. I also add a couple of dried ancho chilis to my marinade. It's the lime and cumin that makes it pop! I think we will try your version and see if it's better!!
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Old 01-01-2009, 01:41 PM   #5
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For just a spice mix versus marinade you can mix all this up in a larger quantity and store to use anytime needed:

2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2-1/2 tsp. crushed chicken bouillon cube
1-1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp cayenne pepper
1/4 tsp dried oregano
1/4 tsp. crushed red pepper flakes
1/2 tsp. cumin

If your spices get moist due to gas ovens, etc. you can add 3 TBS of cornstarch to this mixture.
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Old 01-01-2009, 01:42 PM   #6
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Is bottom round good for fajitas? Its on sale this week and I am so in the mood for Mexican this weekend. Thanks GF, that look real good and I think I have all those you mentioned.
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Old 01-01-2009, 01:47 PM   #7
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Quote:
Originally Posted by GrillingFool View Post
This is my standard. I use dried cilantro sometimes too.

FAJITA MARINADE
1 TBSP Chili powder
1 1/2 TBSP Cumin
1-3 tsp garlic powder, to taste
1-2 tsp onion powder, to taste
1/4 to 1 tsp red pepper flakes, to taste
(1/4 is very mild)
1 tsp Black Pepper
1 tsp Sea Salt
1/2 tsp Paprika
1/2 tsp Oregano
Juice of 2 limes
1/4 cup or so of Vegetable Stock
(I use an organic, non allergenic brand)
1/2 cup fresh cilantro leaves
2 tbsp Olive Oil

Since I make my hoppin' john with a very distinctive Mexican twist I'm going to mix this up right now and start marinating my pork!! Thanks!
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Old 01-01-2009, 01:49 PM   #8
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Interesting ... what does the vegie stock and/or chicken bullion cube add to the taste? I have never added it to mine before, what am I missing?

I think if you marinate, the bottom round will work fine. It's not the most tender or ideal cut, so slice relatively thin. I think we can make anything work if we want to! :)
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Old 01-01-2009, 01:55 PM   #9
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Quote:
Originally Posted by AMSeccia View Post
Interesting ... what does the vegie stock and/or chicken bullion cube add to the taste? I have never added it to mine before, what am I missing?

I think if you marinate, the bottom round will work fine. It's not the most tender or ideal cut, so slice relatively thin. I think we can make anything work if we want to! :)
I'm going to give my best guess to your question: Since this is a marinade you need a certain amount of liquid for it to work. The stock would give it a depth of flavor versus simply using water.

The bouillon cube in my recipe adds flavor. A beef cube will work also.
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Old 01-01-2009, 02:06 PM   #10
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Thanks, that makes sense! I always add a bit of liquid from jarred peppers (pepperoncini or roasted red), so I guess that's my liquid, LOL. I buy the jarred bullions (I like "Better Than Bullion" brand), but usually have stock or broth on hand and now know I can use that if the peppers aren't handy. I learned something, yay!!
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