How To Make Fajita Seasoning
Homemade Fajitas Seasoning is a delicious blend of freshly ground peppers and spices. This recipe takes less than 5 minutes and is easy to have on hand for all Tex-Mex meals. One batch makes 3 (1 ounce) packets, or approximately 6+ tablespoons of seasoning. Can be made with dried peppers or chili powder. Vegan (free of chicken bouillon).
We’ve been making our own spices blends for several years. They’re easy to mix together and have on hand for cooking. Plus, homemade spice mixes don’t have added fillers or unnecessary preservatives and we can be sure the mix is vegetarian.
Homemade Fajitas Seasoning is one of the best spice blends to fix at home. It comes together in less than 5 minutes and you’ll have everything ready for spicing up meats and vegetables. Try these veggie fajitas next time you want a takeout meal at home!
This recipe for homemade fajitas seasoning makes a little over 6 tablespoons, or the equivalent of 3 store-bought packets. In general, use 1 Tablespoon per 1 pound of steak, or chicken (or to taste). We use about 1 tbsp to 1.5 pounds of fresh veggies.
What is in Fajita Seasoning?
- Dried peppers (or chili powder): Guajillo peppers give mild sweet heat and are a base flavor for many Mexican dishes. Chiles de Arbol are hot peppers that give a delicious kick, similar to cayenne. We prefer making this seasoning by grinding dried peppers but using chili powder is a common method, too.
- Cornstarch: this helps the blend stick to whatever you’re cooking (veggies, chicken, etc.)
- Sugar: any sugar will work to add a little sweetness and give some caramelization during cooking
- Paprika: the best kind for cooking Latin foods is Spanish (also known as Smoked)– it gives a rich earthiness to dishes. Chipotle powder can add a similar flavor profile.
- Coriander seeds: we use the whole variety and grind them in with the peppers for the freshest flavor but ground coriander will work great (use 1/2 tsp less)
- Oregano: use Mexican oregano if you can. It is more citrus-forward than the Mediterranean variety. Add a little Marjoram or Lemon Verbena to your fajita seasoning if you only have Italian oregano on hand.
- Garlic Powder: adds flavor in place of fresh garlic
- Onion Powder: adds flavor
- Cumin: gives depth and earthiness to fajita seasoning
- Salt/Pepper: lower the salt if you prefer less sodium. Black pepper adds flavor and very mild heat.
Some recipes call for tomato powder and/or bouillon cubes for extra color and flavor. I prefer adding tomatoes to our actual fajita veggies when cooking, instead.
- De-stem peppers and grind them with coriander seeds.
- Add all ground ingredients in a bowl and whisk thoroughly to blend.
- Store in the pantry for 1 month (with freshly ground peppers) or up to 3 months (with chili powder).
Without anti-clumping agents, homemade seasoning blends may need to be stirred a little before use. We keep our fajita seasoning in a medium-sized glass spice jar and just shake before adding to the fajitas.
Homemade Fajitas Seasoning
- spice grinder or blender
- 2 whole Guajillo peppers see below for substitutions
- 2 whole Chiles de Arbol
- 2 tsp whole coriander seeds = 1½ tsp ground
- 1 Tbsp paprika preferably Spanish
- 1 Tbsp sugar
- 1 Tbsp cornstarch
- 1 tsp oregano, dried preferably Mexican
- 1 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp cumin, ground
- 1/2 tsp black pepper, ground
- Remove the tops from the dried peppers.. Add peppers (and pepper seeds) to a blender or spice grinder along with the coriander seeds. Be careful handling peppers and wash hands thoroughly after cutting.
- Pulse/blend on medium speed until finely ground, 45 to 60 seconds.
- In a medium bowl, combine ground peppers with remaining ingredients and whisk until well mixed.
Storage and Use:
- Pour fajita seasoning into a clean storage jar. Keep in a cool pantry for up to 1 month. Shake before use if needed.
- Substitute 3 Tbsp of chili powder for the dried Guajillo and Arbol peppers. If using chili powder, store for up to 3 months.
- This recipe has a mild to medium heat profile. For a hotter fajita mix, add in some cayenne pepper or use an additional Arbol chile.
- Mexican Oregano is more robust than Mediterranean Oregano and has brighter notes of citrus. It’s available in spice stores, online, and in many grocery stores with the global foods.
- The finished color of the fajita seasoning will depend on the color and freshness of ingredients used.