Description
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
- 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
- 1 ½ cups Goya Mojo Criollo
- 1 teaspoon Goya Adobo with Pepper, plus more to taste
- 2 tablespoons Goya Extra Virgin Olive Oil
- 1 large yellow onion, cut into 1/4-inch strips
- 2 red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
- 1 teaspoon Goya Sazonador Total
- 1 (18 ounce) package Goya Flour Tortillas, warmed
- 1 (12 ounce) container Goya Guacamole, thawed
- 1 (17.6 ounce) jar Goya Salsa Pico de Gallo
- 1 cup sour cream
- 1 (8 ounce) jar Goya Salsita (preferred flavor)
Instructions
- 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.
- 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.
- 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.
- 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.
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 2 hrs 30 mins
Servings: 6