Fajita Seasoning

Ingredients

• 0.5 tsp Garlic Powder
• 0.5 tsp Onion Powder
• 0.5 tsp Paprika
• 0.5 tsp Smoked Paprika
• 0.5 tsp Ground Cumin
• 0.5 tsp Ground Coriander
• 0.5 tsp Oregano
• 0.5 tsp Cayenne Pepper
• 1 tsp Salt
• 1 tsp Brown Sugar
• 1.5 tsp Chilli Powder

Method

Combine the garlic powder, onion powder, paprika, smoked paprika, cumin, coriander, and oregano in a bowl. These aromatics form the base of your spice-blending: the dehydrated powders carry concentrated flavour without the water content that would cause clumping or uneven distribution. Whisk them together for thirty seconds to ensure even distribution before adding the heat elements.

Add the cayenne pepper and chilli powder next. This two-stage approach matters. Cayenne is pure heat with minimal flavour profile; chilli powder is a blend that carries fruity, smoky notes alongside its burn. Adding them separately lets you control the ratio of pure capsaicin to nuanced spice rather than homogenising them into a flat heat. Whisk again until no streaks of a single spice remain — you want the colour to shift from the warm red-brown of the base spices to a deeper rust.

Stir in the salt and brown sugar. Salt amplifies seasoning and extracts moisture from the meat's surface, promoting better crust formation during cooking. The brown sugar is not sweetness for its own sake — it contains molasses, which adds depth, and the sugars caramelise during the sear, building colour and complexity. One teaspoon is the ceiling; more than this tips the balance toward a marinade seasoning rather than a savoury dry-rub.

The finished blend should smell intensely of cumin and smoke with a sharp undercurrent of heat. If any spice dominates — if you're getting coriander first or oregano blocking the rest — reduce that element by 0.25 teaspoon next time. Storage is crucial: keep it in an airtight container away from light and heat. Whole spices keep months longer than powdered versions, but you've already crossed that line; use this within three weeks before the volatiles fade.

Apply the rub generously to beef strips, chicken, or pork before your cook. The salt needs contact time — fifteen minutes minimum — to begin its osmotic work on the meat's surface. Don't be shy with application; the spices should visibly coat the protein.