Bolner's Fiesta Fajita Seasoning

Bolner’s Fiesta Brand Fajita Seasoning is a flavorful blend of salt, garlic, onion, and Mexican-style spices that will have your mouth watering in no time.
A popular dish in Tex-Mex cuisine, fajitas typically consist of some type of grilled meat (such as chicken, beef or pork) served with sautéed veggies on a warmed tortilla. Though the term “fajita” originally referred to a dish prepared with skirt steak, fajitas can be made with all cuts of beef as well as chicken, carnitas, shrimp, even Portabella mushrooms. The key to making your fajitas stand out is to flavor them properly – this is where Bolner’s Fiesta Brand Fajita Seasoning comes in! The perfect blend of salt, garlic, onion and Mexican-style spices, this seasoning guarantees delicious, authentic-tasting fajitas each and every time. Simply season your steak, chicken, or other meat with Bolner’s Fiesta Brand Fajita Seasoning and let it rest for 30 minutes before searing over high heat.

This product is designed to be used by itself as a complete sprinkle-on fajita seasoning or to be added to your present marinade. Level of usage is: Amount of spice: 25 lb, amount of skirt steak seasoned: 1500-1875 lb; amount of spice: 8 lb, amount of skirt steak seasoned: 480-600 lb; amount of spice: 2 lb, amount of skirt steak seasoned: 120-150 lb; amount of spice: 14 oz, amount of skirt steak seasoned: 50-65 lb. 1. Sprinkle fajitas (skirt steaks) generously with seasoning. 2. Let fajitas stand 30 minutes before cooking for tenderizing and flavor development to occur (the best method is to season and refrigerate overnight). Skirts can be seasoned and refrigerated up to 48 hours before cooking. The enzyme will not over-tenderize. Skirts can also be seasoned and frozen, seasoned and vacuum packed, or seasoned, vacuum packed and frozen. The tenderizing enzyme is not active while the meat is frozen. Be sure to use good food handling practices. 3. Sear the fajitas quickly over hot charcoal fire to seal in juices, then allow to cook until just done. 4. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole and picante sauce.

Ingredients Salt, Monosodium Glutamate, Spices, Garlic, Onion, Calcium Stearate (Free Flow Agent) and Tenderizer (Proteolytic Enzyme Derived from Aspergillus Flavus Oryaze and from Papaya).