Tex-Mex perfection for everyone! Fajitas are fun for everyone. Enjoy this Tex-Mex recipe at home--throw a fajita party where your friends and family build their own fajitas and make memories that last. Our fajitas recipe relies on GOYA® Mojo Criollo as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas for a pocket everyone can pick up.
Ingredients
- flank or skirt steak, cut against the grain into 1/2-inch thick strips: 3 pound
- ½ cups Goya Mojo Criollo: 1 piece
- Goya Adobo with Pepper, plus more: 1 tsp (to taste)
- Goya Extra Virgin Olive Oil: 2 Tbsp
- yellow onion: 1 piece (cut into 1/4 inch strips)
- red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips: 2 piece
- Goya Sazonador Total: 1 tsp
- Goya Flour Tortillas, warmed: 1 pack (18 ounce pack)
- Goya Guacamole: 1 container (12 ounce container, thawed)
- Goya Salsa Pico de Gallo: 1 jar (17.6 ounce jar)
- sour cream: 1 cup
- Goya Salsita (preferred flavor): 1 jar (8 ounce jar)
Metric Conversion
Stages of cooking
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In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
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Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm.
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Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter.
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To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
