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Sizzling Steak Fajitas
Tex-Mex Perfection for EveryoneFajitas 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.
Skip to our Fajitas recipe now
How Fajitas Became a FavoriteFajitas are a combination of Mexican and American cuisine from the skillets of cowboys and vaqueros.
In the 1930s, ranch owners along the Texas-Mexico border paid their ranch hands in part with skirt steak. The rancheros grilled the steak with sizzling, local vegetables to make the first fajitas.
Fajitas remained a regional secret until 1969 when a Texas meat vendor opened a roadside fajita stand. Soon, fajitas were in Mexican restaurants throughout the Rio Grande Valley—now, restaurants across the U.S. serve them to millions of people.
Our GOYA® Fajitas use zesty vegetables and flavorful skirt steak to recall the adventurousness that inspired the original dish. Try them at home today!
Prep time: 10 min.
Total time: 30 min., plus marinating time
1½ cups GOYA® Mojo Criollo
1 tsp. GOYA® Adobo All-Purpose Seasoning with Pepper, plus more to taste
2 tbsp. GOYA® Extra Virgin Olive Oil
1 large yellow onion, cut into ¼”-thick strips
2 red, green and/or yellow bell pepper, cut into ¼”-thick strips
1 tsp. GOYA® Sazonador Total
1 pkg. (18 oz.) GOYA® Flour Tortillas, warmed
For the garnish:
1 container (12 oz.) GOYA® Guacamole, thawed
1 jar (17.6 oz.) GOYA® Pico de Gallo
1 cup sour cream
1 jar (8 oz.) GOYA® Salsita (preferred flavor)
|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.|
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.