Matt's Fajita Spice

Cooking Instructions

Combine all ingredients to evenly distribute spices and cornstarch. Use about 1 teaspoon per 3 oz of meat. Rub the seasonings directly on the meat, then wrap the meat and refrigerate 4 - 5 hours or overnight.

Combine and drizzle on warm fajitas when they are put on the hot skillet. Use about 2 tablespoons per lb of meat.

Combine and use about 1-1/2 tablespoons per lb of chicken, beef or fish. Use as above.

Wine Pairing(s)

Columbia Crest Chardonnay 'Two Vines'

Freemark Abbey Chardonnay

Chateau Brassac Bordeaux Superieur

Flora Springs 'Rutherford Hillside' Reserve Cabernet Sauvignon

Arthur Barolet 'Les Baudes' Chambolle-Musigny

Austin Hope 'Westside Red'

Opolo Fusion

Mazzei Poggio alla Badiola

Gini Contrada Salvarenza Vecchie Vigne

Bouchard Pere et Fils Le Corton Grand Cru