Since my kids love to order fajitas when we go out for a Mexican meal, I decided to create a fajita spice blend that could easily be added to steak, chicken, shrimp or even a whole fish. This way, it’s really easy to pull together a truly savory and delicious meal, at a moment’s notice. A recipe for Assorted Fajitas are in the I Love to Cook Book. You can also read my blog (“As the big thaw continues…”) to see some photos of me making this for dinner.
For the flavor blend
- 3 teaspoons whole cumin seeds (use ground cumin, if you don’t have a spice grinder)
- 3 tablespoons minced dehydrated garlic chips (use garlic powder, if you don’t have a spice grinder)
- 3 tablespoons freshly ground black pepper
- 3 tablespoons kosher or sea salt
- 3 tablespoons pure chili powder
- 2 teaspoons aromatic dried oregano, crumbled
- 3 tablespoons packed light brown sugar
To toast and grind the cumin seeds and garlic chips
Heat a 10-inch skillet over high heat. While the pan is heating, place a plate next to your work surface. When the pan is hot, add the cumin seeds and toast them, stirring constantly, until fragrant and the seeds take on a visibly deeper hue, about 2 minutes. Immediately pour the seeds onto the plate and set them aside until they become cool. Transfer the seeds to a spice grinder and process until finely ground. Transfer the ground cumin to the bowl of your food processor, fitted with the steel blade. Use the spice grinder to finely grind the garlic chips and add to the ground cumin in the food processor.
To complete the spice blend and store
Add the pepper, salt, chili powder, oregano and brown sugar to the work-bowl and process, until everything is evenly distributed and finely ground. Store the blend in a generously perforated, pint-size shaker-top jar, securely sealed, on a cool pantry shelf away from direct sunlight, for 1 year.