This Fajita Spice Blend is another recipe from my first ebook As Seen on IG, now available from beyond the paywall. Y’all probably know already that I’ve been working on a product line (of mainly seasonings) for a couple of years now: this isn’t one of them!
This one is fantastic in my Tex-Mex Egg Rolls recipe, and pretty much anywhere you’d like southwestern flavor, sans any smokiness like you’d get with my Fajita Spice Blend. but it’s also great in my Southwestern Chicken Stew. There’s very little I can think of that it wouldn’t work for, actually.
Fajita Spice Blend Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Fajita Spice Blend recipe:
- Chili powder: Our most important component in this Fajita Spice Blend. Look for plain ‘chili powder’ or ‘dark red chili powder.’ Alternatively, you can grind up dried ancho chiles to make ancho chile powder! It’s my preference, and what I generally use. I also think some stores sell Ancho Chile Powder so shop around.
- Paprika: Not smoked paprika, just regular ol’ paprika. If it says ‘sweet’ on the package look for one that doesn’t, but you can use it in a pinch.
- Garlic powder: No, it’s not the same as granulated garlic. Almost, and enough where granulated garlic would be an alright substitute, but granulated garlic is ground much coarser than garlic powder. You’ll need about half a teaspoon more of granulated garlic if that’s what you go with.
- Onion powder: I shouldn’t have to explain this. Mandatory! No substitutes! This Fajita Spice Blend isn’t the same without it!
- Freshly cracked black pepper: You know, I guess freshly cracked doesn’t matter since you’re bottling and storing this. So if you want to use coarsely ground black pepper for your Fajita Spice Blend, go right ahead!
- Ground cumin: One of my favorite spices of all time!! I love it so much! It’s so warm and fragrant and just wonderful. If you don’t have ground cumin you can substitute cumin seeds. I would toast them and grind them down using a molcajete or something, but that’s optional.
- Ground oregano: If you have to substitute dried oregano flakes make sure you opt for Mexican Oregano.
- Kosher salt: Sometimes I make this blend with no salt. Often, actually. I like being able to adjust the level of salt in every dish I make. This blend doesn’t call for a lot of salt, but still enough that you’ll want to consider it: if you’re sensitive to salt you can omit it entirely and add salt to your dishes separately.
- Cayenne pepper: For a bit of heat in this Fajita Spice Blend. Omit it, if you like your food mild.
- Brown sugar: Raw cane sugar is a fine substitute. It brings out the other flavors, it doesn’t make it sweet. Trust me. You can skip it if you don’t trust me lmao but if you don’t trust me why are you here?!
- Rice flour: It serves as a thickener and lessens the coagulation that can happen because of brown sugar. Cornstarch will work as a substitute in equal measure. I do not recommend using regular flour.
How to Make this Fajita Spice Blend
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Fajita Spice Blend recipe:
- Make your Fajita Spice Blend. Toss it all in a small bowl and stir it together with a fork. Alternatively, if you have a spice grinder, run it through. You could also do this in a food processor or blender, but it would work better if you double or triple the recipe.
- Store the Fajita Spice Blend. Keep in an airtight container in a cool, dry place. I like to use deli cups, or my Rubbermaid Brilliance containers. Use within 6 months for the best flavor.
Obligatory Pinterest Graphic –