Taco Fajita seasoning

dedicatedmoneysaver

Pink-winged wrote: »

Hi dedicated,

There's an earlier thread with recipes and links that should help so I've added your thread to it to keep the suggestions together.

Pink

Hi Pink,

Thanks, I did look but obviously not hard enough, thanks eveyone for ideas!

xx

RichyRich

There is a Schwartz Fajita Seasoning Mix you can buy, I got mine in Tesco but it's like the scarlet pimpernell - some branches have it, some don't, some stock it sporadically, so keep an eye out for it! It comes in a glass jar with a shaker on the top and lasts forever, generally kept in the spices aisle.

JOel_2

I generally make my on chinese style wraps, unfortunatly, I dont tend to write quantities down, and just make this stuff on the fly

50ml Soy Sauce
Balsamic Vinegar (roughly half the amount of soy sauce, use the cheap stuff, works better)
2 garlic cloves
1 large chili (Or more, depending on how hot you like it)
chunk of fresh ginger
dash of fish sauce
2 teaspoons of 5 spice

Finely chop the chili, ginger and garlic and add to the soy and balsamic (You can make gallons of this stuff and keep it in a bottle in the fridge, its good for spicing up roasts or adding to soups.

Marinade your meat in it ( I find beef or turkey works well ), fry it all up with a bit of olive oil, onions and peppers, until all the marinade sticks to the meat. spoon into wraps. Cheese works well with this, and you don't really need a salsa, although a small pot of hoi-sin for dipping is quite good.

Joel

nesssie1702

Blairweech - I made the following enchilada sauce recently and it was tasty!

3 large tomatoes
1 tablespoon of olive oil
1 jalapeno chilli
1 finger chilli
2 cloves of garlic
2 teaspoons of soft dark brown sugar
1/2 teasp of paprika
1/2 teasp of cumin
1/2 teasp of oregano
juice of 1 fresh lime
2 finely chopped spring onions

fry the onions, garlic, chilli and spices in the oil until soft, then add the tomato and lime juiice - blitz the lot with a handblender and use with your filled enchiladas

If it's not spicy enough, add more chilli :eek:

Swan_2

the links to the Taco Bell Fajita mix posted earlier in the thread seem to have been changed, which is a pity because it's very good & works really well

here's my adaptation of that recipe (a bit less chilli powder than they specified though :eek:) it makes the equivalent of one of those sachets for just pennies, & you use it in exactly the same way

1 Tablespoon cornflour
1/2 teaspoon chilli powder
1 teaspoon salt
1 teaspoon paprika
1 teaspoon sugar
3/4 teaspoon crumbled stock cube or stock powder
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/4 teaspoon ground cummin

More4me

My mix is loosley based on the following mix
3 Tbsp. cornstarch
1 Tbsp. chili powder - is this too mild? add some more
1/2 tsp. crushed red pepper flakes
1 Tbsp. paprika
½ tsp. oregano
1 Tbsp. salt
2 chicken stock cubes
1 tsp. cumin powder
2 Tbsp. onion powder - I don't use it but sliced onions make for it
1 Tbsp. garlic powder - alwas use fresh grated
1 Tbsp. sugar - to offset the chilli and salt

2 table spoon of above mix should be enough for 500g of chicken but do very the heat to your taste. My tortilla wrap has extra chopped chillies to rest of the gang.

nettles77

i spend lots on the little sachets ? thanks.

xxvickixx

I use cumin, oregano, and chilli.

I fry up some chicken and then add the spices towards the end of cooking. Add a bit of salf if you like.

I sometimes cook a bit of tomato paste of a few chopped tinned ones to add a bit of juice.

A squeeze of lemon or lime juice at the end also adds something extra to it.

Gigervamp

I've got a jar of schwartz fajita seasoning and the ingredients are:
salt, dried onion, paprika, sugar, garlic powder, mustard flour, cayenne pepper, coriander seed, oregano, nutmeg, lemon peel, cinnamon and flavouring.

Pink.

Hi nettles,

There's an earlier thread with some fajita seasoning recipes that should help so I've added your thread to it to keep the recipes together.

Pink