Bolner’s Fiesta Brand Fajita Seasoning is a
flavourful blend of salt, garlic, onion, and Mexican-style spices that will
have your mouth watering in no time. This Mexican Fajita seasoning was around
long before White Lightning Double Garlic Rub! We imported the original Mexican
version in a large 14oz/396g shaker. It's the best re-usable Shaker, refill with any Rub.
Fajita Rub contains Papaya fruit extract, for a natural enzyme meat tenderizer, it also acts as a digestive enzyme for your gut. It also contains kōji, which is a food fungus used in Japan to ferment soybeans for making soy sauce. The combination of Papaya enzyme with Japanese kōji bacteria fungus, creates a super natural meat tenderizer.
Used in many BBQ Comps as a base flavour on all meats and Burgers, then add a
2nd layer of another Rub sprinkled on top. eg. HotnSmokey Cajun for
Brisket & Smashed Burgers. SweetnSmokey Cajun for
Pulled Pork, or Convict Rub for
Lamb or Chicken.
2 layers of Rub flavours takes your meats to the next level. Also great on Spit meats, Gyros, and Souvlaki.
For genuine Mexican Fajita flavour, simply season
your steak, chicken or burger, with Bolner’s Fiesta Brand Fajita Seasoning and
let it rest for 30 minutes before searing over high heat. It's great on
any meat, veggies or baked potatoes with sour cream.
This Rub is surprisingly tasty with loads of flavour and some heat, it makes meats buttery soft like garlic butter was spread on it.
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, Pulled Pork or Brisket, and prawns.
Salt, Monosodium Glutamate, Spices, Garlic, Onion,
Calcium Stearate (Free-Flow Agent) and Tenderizer (Proteolytic Enzyme derived
from Aspergillus Flavus Oryaze, and from Papaya).
Papaya is a natural tenderizer and digestive enzyme for gut health.
Aspergillus Flavus Oryaze, also known as kōji, is a food fungus used in Japan to ferment soybeans for making soy sauce.
The combination of Papaya enzyme with Japanese kōji bacteria fungus, creates a super natural meat tenderizer.
Amounts per Serving: Calories 0g; Total Fat 0g (0%DV*); Sodium: 220mg (9%DV); Total Carb 0g (0%DV), Protein 0g.
Fiesta Fajita Tacos Al Carbon (Charcoal-grilled fajitas & flour tortillas)
Sprinkle fajitas (skirt, flank, thin sirloin, etc.) generously with Fajita Seasoning. Let fajitas stand 30 minutes for flavour development and tenderization (maximum tenderizing occurs when left refrigerated overnight, covered overnight. Sear the fajitas quickly over a hot grill or charcoal fire to seal in the juices, then allow to cook until just done. Slice the meat across the grain. Place on hot flour tortillas. Garnish with guacamole, cheese and picante or salsa sauce.
See Aussie Butchers Axe BBQ Team on fb using Fajita spice as a substitute for White Lightning Rub, to make a vertical Souvlaki for Tacos Al Pastor🌮:-