Hand blended from cumin, Mexican oregano, sea salt, red pepper, black pepper, garlic, coriander, paprika, white pepper, cinnamon, rosemary, marjoram, cardamom and basil. 2 ounces in a recloseable bag.
To make the perfect fajita marinade mix 1-2 tablespoons of fajita seasoning with 2/3 cup vegetable oil and 1/3 cup vinegar or lime juice. Add to thin strips (1/2” to 1” thick) of skirt, flank or round steak, chicken or pork and marinate in the refrigerator overnight. For shrimp marinate for about 4 hours.
We think the best preparation is to grill the meat with peppers and onions and then serve together with warm tortillas, sour cream, cheese and guacamole.