I’ve been cooking fajitas for as long as I can remember, at least since I could reach the grill and use a pair of tongs. But what spices are considered appropriate for this dish? While researching this dish I discovered that the name “fajitas” really refers to the part of the cow the cut comes from (I don’t mean to offend, just inform). The spices for this dish really are regional.
In my region of the Southwest we use a base of chili powder, garlic, oregano, and coriander. In every kitchen I cooked in, the mix was essentially the same. I can’t even say this spice mix is regional. Like garam masala or curry spices, the mix may have started out regional, but over the years has become a universal blend of spices.
Here is the mix I use for portabella steak fajitas. Rub this mix on a few portabella mushrooms, and you’ve got an amazing dish you can take to the next pool party or backyard BBQ. Surprise your friends and family with this party of flavors.
- Mix all the spices together in a bowl, using a wisk or a spoon. )r, place all the ingredients in an a glass jar and shake until evenly blended. Store in a glass jar in a cool, dark cabinet.
- Use for tacos, fajitas, vegetables, and other dishes that need a little southwestern kick