Sizzling Steak Fajitas

Sizzling Steak Fajitas

19
Goya 0

"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 2 h 30 m {{adjustedServings}} servings

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
Tips & Tricks
Pollo Fajitas

See how to make simple chicken fajitas with a zesty marinade.

Grilled Garlic Steak with Garlic

See how to make an amazing double-garlic steak on the grill.

Footnotes

  • Cooking Tip from LA COCINA GOYA
  • How to Cut Meat Against the Grain: Some types of red meat, like flank and skirt steaks (used in the fajita recipe above) have distinctive lines running through them. These lines are muscle fibers and can make the meat tough to chew if not cut correctly. For the most tender slices, cut against the grain, meaning that you slice perpendicularly across the lines, not with them. Doing so breaks the tension of the fibers, making the meat extra tender.
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Reviews 19

  1. 25 Ratings

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jeepers
1/12/2011

This was a winner with my family, although some of the ingredients by Goya were hard to find in the local grocery store.

The Cuban
4/13/2011

The recipe and technique were awesome. But I tried three different major grocery stores to find all necessary ingredients and couldn't find most of them. I found what they consisted of on the internet and was able to reconstruct enough that it made a dinner my family is already wanting me to make again. excellent flavor!

chikalin
2/22/2011

these really were delicious. i served them with a side of spanish rice, although they were so filling i couldn't even finish my plate.