Fajita Seasoning

(Courtesy of reallifedinner.com)

Ingredients:
3 Tbsp. cornstarch
2 Tbsp. chili powder
1 Tbsp. salt
1 Tbsp. paprika
1 Tbsp. sugar
2 1/2 tsp. chicken bouillon (if you only have cubes, crush them up)
1 1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1/2 tsp. cumin
1/8 tsp. crushed red pepper flakes
Pinch cayenne pepper (optional)

Directions:
Combine all ingredients in a small bowl.

Pour into a small glass or plastic container, seal tightly and store in a cool dry place.  

Make the equivalent of 3 packets of purchased fajita seasoning mix.  

Use 3 Tbsp. per pound of meat or vegetables.  If grilling, rub mix on meat and let set (covered) in refrigerator for 1-3 hours (you can squeeze a little lime juice and olive oil on them before rubbing with seasoning).

One idea is to rub chicken generously with seasoning and drizzle with olive oil and lemon or lime juice and bake at 350 degrees.  Cover and bake for 2-3 hours or until it shreds easily.  Do not drain the liquid, let the chicken soak in the liquid.  Then saute peppers and onions on the stove top with a little seasoning and mix with the chicken.  Serve with sour cream, guacamole, cheese, lettuce, beans, and pico de gallo in flour tortillas.

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