Fajita Dry Rub Recipes
FAJITA SEASONING
This is a great recipe to make your own fajita seasoning. No bouillon cubes means this is perfect for vegetarians too! Make up a larger batch and store in an airtight container for future use.
Provided by Traci Meeds
Categories World Cuisine Recipes Latin American Mexican
Time 5m
Yield 4
Number Of Ingredients 9
Steps:
- Stir cornstarch, chili powder, salt, paprika, sugar, onion powder, garlic powder, cayenne pepper, and cumin together in a small bowl.
Nutrition Facts : Calories 20.9 calories, Carbohydrate 4.6 g, Fat 0.4 g, Fiber 0.8 g, Protein 0.4 g, SaturatedFat 0.1 g, Sodium 595.8 mg, Sugar 1.4 g
STEVEN RAICHLEN'S FAJITA DRY RUB
Use this spice mixture into skirt steaks, chicken boobs, or whatever other food you plan to grill for fajitas. Cover and marinate in the refrigerator for 30 minutes to 2 hours before grilling.
Provided by Tiz4tggr
Categories Low Cholesterol
Time 10m
Yield 1 Cup, 1 serving(s)
Number Of Ingredients 10
Steps:
- Combine all the ingredients in a bowl and mix with a fork.
- Transfer to a jar, cover, and store away from heat and light.
- The rub will keep for several months. Makes 1 cup.
- To make a wet rub, add 3 tablespoons Worcestershire sauce and 3 tablespoons olive oil to the rub and stir to make a thick paste. Spread this mixture on the meat and marinate in the refrigerator for 1 hour before grilling.
Nutrition Facts : Calories 336.7, Fat 7.3, SaturatedFat 1.3, Sodium 21239.7, Carbohydrate 72.9, Fiber 22.1, Sugar 24, Protein 12.4
FAJITA DRY RUB
I use this 48 hours before I want to make Fajitas. I will also post the marinade that goes with this recipe. Please note that the St. Louis Style Smoky Mesquite Powder should be Seasoning-format will not let me change it.
Provided by Diana Adcock
Categories Tex Mex
Time 5m
Yield 1 cup, 2 serving(s)
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender.
- Pulse until ground fairly well.
- Use 48 hours before grilling meat for Fajitas. I pack on a good layer-all sides,(using 1/2 cup) and wrap tightly in plastic wrap for 24 hours.
Nutrition Facts : Calories 721.8, Fat 37.9, SaturatedFat 6.9, Sodium 153.1, Carbohydrate 127.6, Fiber 58.8, Sugar 23.5, Protein 28
FAJITA SEASONING
Make your own spice mix using storecupboard staples. Use in fajitas instead of a ready-made spice mix, or rub onto meats and vegetables for an extra dose of flavour in other meals
Provided by Esther Clark
Categories Condiment
Time 5m
Yield Makes 1 small jar
Number Of Ingredients 6
Steps:
- Put all the ingredients in a bowl and mix to combine. Tip into a small jar or container and store in a dark, cool place. Use as you wish, adding 1 tsp at a time to a dish according to taste.
Nutrition Facts : Calories 14 calories, Fat 1 grams fat, SaturatedFat 0.1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Sugar 0.3 grams sugar, Fiber 1 grams fiber, Protein 1 grams protein, Sodium 0.06 milligram of sodium
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