A fajita is a term found in Tex-Mex cuisine, commonly referring to any grilled meat usually served as a taco on a flour or corn tortilla. The term originally referred to the cut of beef used in the dish which is known as skirt steak. Popular meats today also include chicken, pork, shrimp, and all cuts of beef. In restaurants, the meat is often cooked with onions and bell peppers. Popular condiments are shredded lettuce, sour cream, guacamole, salsa, pico de gallo, cheese, and tomato. The northern Mexican variant of the dish name is Arrachera.
So I call this a Fajita seasoning mix, but it can be used with tacos, chilies or anything that you want to give a south western flair to. You will notice the addition of two ingredients that may seem a bit out of place. First, there is the cocoa powder; you won’t taste it in the finished product, but the subtle chocolate flavour helps round out the other spices and notes of the blend. The second it the starch. I add this to help thicken, ever so slightly, the sauce/gravy that is created when using this blend, especially in fajitas or tacos. When it comes time to using the blend, other than as a dry rub, I suggest adding 1 tablespoon lime or lemon juice (more to taste), 1 tablespoon olive oil and 1 tablespoon water. This will give you the slight saucy consistency you want.
This recipe will make about a cup of spice mix.
¼ cup chili powder
2 tablespoons paprika
2 tablespoons sea salt
1 tablespoon ground cumin
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon dried oregano
1 tablespoon dried thyme
1 tablespoon ground coriander
1 teaspoon unsweetened cocoa powder
1 teaspoon cayenne
1 teaspoon corn starch/potato starch/flour
Mix all of the ingredients together in a small bowl. Store in an airtight container. Can be kept for one to six months (depending on how airtight your container is).