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Fiesta Fajita Seasoning - 30 Oz

Fiesta Fajita Seasoning - 30 Oz

Fajita Seasoning

Extra fancy. With tenderizer. This product is non-irradiated.
Nutrition Facts

Serving Size: 0.25tsp
Servings Per Container: 768
Calories Amount Per Serving
% Daily Value
Calories From Fat Amount Per serving (-)
Total Fat Amount Per serving 0g 0%
Saturated Fat Amount Per serving (-) (-)
Trans Fat Amount Per serving (-)
Polyunsaturated Fat Amount Per serving (-)
Monounsaturated Fat Amount Per serving (-)
Cholesterol Amount Per serving (-) (-)
Sodium Amount Per serving 220mg 9%
Total Carbohydrate Amount Per serving 0g 0%
Dietary Fiber Amount Per serving (-) (-)
Sugars Amount Per serving (-)
Protein Amount Per serving 0g 0%
Vitamin A (-)
Vitamin C (-)
Calcium (-)
Iron (-)
Salt, Monosodium Glutamate, Spices, Garlic, Onion, Calcium Stearate (Free Flow Agent) and Tenderizer (Proteolytic Enzyme Derived from Aspergillus Flavus Oryaze and from Papaya).
Product Attributes
Directions 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 charcoa
About the Producer Bolners Fiesta Products


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