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Sizzling Steak Fajitas

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.
Print Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 2 hours 30 minutes
Course lunch/dinner
Cuisine Mexican
Servings 6 people
Calories 2102.2 kcal

Equipment

  • 1 Large Skillet For searing steak and sautéing vegetables at high heat.
  • 1 Large Ziptop Bag Or a non-reactive container with a lid for marinating.
  • 1 Large Serving Platter For presenting the cooked steak and vegetables.
  • 1 Cutting Board Essential for preparing steak and vegetables.
  • 1 Chef's knife For precise slicing of steak, onions, and bell peppers.

Ingredients
  

Main

  • 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.

Notes

Ensure your skillet is truly hot before adding ingredients for proper searing and caramelization. Cook steak and vegetables in batches if necessary to avoid overcrowding, which steams rather than browns. Allowing the steak to come to room temperature before cooking promotes even cooking. For extra flavor, a squeeze of fresh lime juice over the finished fajitas can brighten the entire dish. Don't underestimate the marinade; it's the foundation of flavor and tenderness for your steak.