Basic Taco/Fajita Seasoning

Okay...so we long gave up the prepackaged seasoning mixes for mexican food. Afterall, living in Phoenix, having all the goodies available, there was no need! Well...here's our favorite seasoning/rub mix, and ways to use it at the bottom. I usually quadruple the recipe so that I have plenty on hand. We eat mexican food AT LEAST once a week!

1 Tbs. Chili Powder
1 1/2 tsp. cumin
1 tsp. black pepper
1 tsp. salt
1/2 tsp. paprika
1/2 tsp. dried oregano
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. crushed red pepper flakes OR 1/4 tsp cayenne powder

Combine all ingredients together. Store in an airtight container (like a spice jar).

For tacos:

Use two table spoons sprinkled over browned ground beef, turkey or chicken. Add 2 Tbs. tomato paste (or a 1/4 cup tomato sauce) and 1/2 cup water. Saute until all the liquid has become thick sauce. Serve in hard or soft shells with all the fixings.

For fajitas:

Marinate meat (chicken, beef, fish, etc) in 2 Tbs rub, juice of one lime, 1/3 cup GOOD olive oil for at least two hours or overnight (overnight is best). Grill until cooked thru. Slice on the bias and serve in soft fajita shells with sauted green & red pepper and onions. (I use one each red pepper, green pepper, red onion...slice into strips and saute in HOT dry pan over high heat until well charred). Again, serve with fixings!

:) ENJOY!!!