Fajitas are a type of Tex-Mex cuisine thought to be the creation of Mexican workers in Texas. It is a combination of stripped and fried meat, most commonly beef or chicken, mixed with fried peppers and onions. It is seasoned with a special blend of spices and then wrapped in a flour tortilla. Although there are many variations, several classic seasonings should always be used in a fajita.
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Cumin is an integral element of fajita seasoning because it helps to enhance the other spices. It is also a classic Mexican spice which has been used in this cuisine for hundreds of years. Cumin is a seed in its original form, but ground cumin is usually used for fajitas. It has a strong and distinctive flavour that can be bitter if too much is used.
Chilli powder compliments the flavour of the meat and brings the vegetables to life. Chilli powder is made from chilli peppers, and can vary in strength and flavours depending on what kind and how many different chillies are used. Hot chilli powder is best for fajitas because it gives the dish a hot and tingling sensation at the end of each bite.
Paprika is a vibrant, red spice made from red peppers. It is cultivated in Mexico and is commonly used as a seasoning for fajitas and many other Mexican foods. The sweet form is usually used in fajitas. Paprika gives the dish a rich, red colouring and highlights the flavours of the vegetables.
Oregano is a green herb with a strong aroma and taste. It is used as an accompaniment to chilli to enhance the fajita and give it vibrancy and colour. Oregano grown in Mexico has a more earthy flavour than its European counterpart according to the food website, A Pinch Of.
Salt is added to fajitas to bind all of the other flavours together and enhance the overall taste. Only a small amount is needed to work with the sweetness of the peppers and paprika.
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