Fajitas

This Tex-Mex dish is great for dinner parties or family gatherings. Everyone loves to join in the fun of building their own fajitas. Juicy Goya Mojo Criollo marinated flank steak is grilled to perfection and topped with sautéed onions and peppers and served in a Goya Flour Tortilla.

1 lb. skirt steak or flank steak, cut with the grain in 2 inch strips

Goya Mojo Criollo for marinade

6 white mushroom, sliced

1 green or red pepper, cut into strips

1 medium onion, cut into strips

3 tbsp. Goya Olive Oil

1/2 tsp. Goya Adobo All-Purpose Seasoning with Pepper

8 6-inch Goya Flour Tortillas

Garnishes:

Goya Salsa Pico de Gallo

Sour Cream

Goya Guacamole

Goya Salsita (preferred flavor)

1.	Preheat oven to 350°F.
2.	In a non-reactive container, marinate steak in Goya Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
3.	In a skillet on medium, heat 2 tbsp. oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
4.	Add 1 tbsp. oil to skillet and turn heat to medium -high. Cook steak until desired doneness. Remove from skillet and allow to rest for a few minutes before cutting, against the grain, into thin slices.
5.	Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
6.	On a large platter, arrange steak, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon meat and onion mixture into center of tortilla. Add desired garnishes, wrap and enjoy.

Serves 4