Thanks all for the welcome! I need a fajita seasoning recipe

I am wanting to make steak fajitas tonight for dinner, with a big salad.
Anyone here have any ideas on how to season them during cooking?
Also, I have noticed a distinct flavor with flour tortillas when heating them at home that I don't notice in restaurants. How would you recomend heating them?

Now to tell you a bit about myself. I live in rural Oklahoma. Have a small farm with goats, chickens, dogs, cats, geese, and three peacocks. (we don't talk about the snakes and possums though, LOL)

I love to cook, having cajun/southern roots, I am always ready to try new recipes. Some I just make up as I go along.

Husband and I have one son, who graduates this year, and has already joined the military.
Well enough about me, Thanks Robert for turning me on to these boards!

Hi, Lori.

I live in Santa Fe, New Mexico.... for a couple more weeks, anyway. Steak fajitas here are usually marinated in some combination of oil and vinegar and garlic and herbs, like oregano. I'd use some cumin in there too. Some places just use regular old Italian salad dressing!

Not much is added during cooking, maybe a shake of salt and a grind of black pepper.

I have a son who graduates from high school this year too. He's applied to the Naval Academy. (My daughter is a purported grown-up... and member of WLDG, so I better be nice! )

Hi Lori,
Welcome to the WLDG. I can't help with fajitas, but I wish your son all the best luck and you and your husband peace and comfort. My youngest son gets out of the Army a week from Monday and then I will have no sons in the military. Three of my five sons have served tours in Iraq since 2005. We have a big party planned 2 weeks from tonight.
If you can make it, join us for Chat on Sunday afternoons or Wednesday nights. It's a good time.

Also, I have noticed a distinct flavor with flour tortillas when heating them at home that I don't notice in restaurants. How would you recomend heating them?

Let me add my welcome to you, Lori. It's nice to have you here.

How do you heat your tortillas? I heat mine over the burners on my stove, and they will sometimes blister and crack and get tiny burn spots. Maybe that is what you're tasting?
Most of the restaurants I know use a quicker method - they either dunk the tortillas into the hot grease in the deep fat fryer, or they toss them on the flat top griddle. In either case, they don't get the burned spots. Maybe that's the source of the taste difference?

As to the seasoning - I would usually reach for the salt, black pepper, cumin, some crushed chile powder, and a few shakes of cayenne.

I am wanting to make steak fajitas tonight for dinner, with a big salad.
Anyone here have any ideas on how to season them during cooking?
Also, I have noticed a distinct flavor with flour tortillas when heating them at home that I don't notice in restaurants. How would you recomend heating them?

Now to tell you a bit about myself. I live in rural Oklahoma. Have a small farm with goats, chickens, dogs, cats, geese, and three peacocks. (we don't talk about the snakes and possums though, LOL)

I love to cook, having cajun/southern roots, I am always ready to try new recipes. Some I just make up as I go along.

Husband and I have one son, who graduates this year, and has already joined the military.
Well enough about me, Thanks Robert for turning me on to these boards!

Hi Lori, Welcome to the forum, and you might want to sneak a peek at the wine forum as well. In fact all the fora. I bet you could find some fajita recipes just for the looking here: http://www.google.com/search?q=fajita+r ... =firefox-a