Main Dish

Sizzling Steak Fajitas

Sizzling Steak Fajitas

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<h2 class="subheader">Tex-Mex Perfection for Everyone</h2> <p><em>Fajitas</em> are fun for everyone. Enjoy this Tex-Mex recipe at home—throw a<em> fajita</em> party where your friends and family build their own <em>Fajitas</em> and make memories that last.</p> <p>Our <em>Fajitas</em> recipe relies on GOYA® <a title="Mojo Criollo Marinade" href="https://www.goya.com/en/products/mojo-criollo-marinade/" data-id="8102">Mojo Criollo Marinade</a> as a flavorful marinade that delivers juicy, tender meat, and GOYA® <a title="Flour Tortillas – Fajitas" href="https://www.goya.com/en/products/flour-tortillas-fajitas/" data-id="9658">Flour Tortillas – Fajitas</a> for a pocket everyone can pick up.</p> <h2 class="subheader" style="margin-top: 15px;">How Fajitas Became a Favorite</h2> <p><em>Fajitas</em> are a combination of Mexican and American cuisine from the skillets of cowboys and vaqueros.</p> <p>In the 1930s, ranch owners along the Texas-Mexico border paid their ranch hands in part with skirt steak. The <em>rancheros</em> grilled the steak with sizzling, local vegetables to make the first fajitas.</p> <p><em>Fajitas</em> remained a regional secret until 1969 when a Texas meat vendor opened a roadside fajita stand. Soon, <em>fajitas</em> were in Mexican restaurants throughout the Rio Grande Valley—now, restaurants across the U.S. serve them to millions of people.</p> <p>Our GOYA® <em>Fajitas</em> use zesty vegetables and flavorful skirt steak to recall the adventurousness that inspired the original dish. Try them at home today!</p>

Total Time

30m

Prep Time:10m

Yields:6 Servings

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Ingredients

3 lbs.

<p><span>flank or skirt steak, cut against the grain into ½”-thick strips</span></p>

1½ cups

GOYA® Mojo Criollo Marinade

1 tsp.

GOYA® Adobo All-Purpose Seasoning with Pepper , plus more to taste

2 tbsp.

GOYA® Extra Virgin Olive Oil

1

<p><span>large yellow onion, cut into ¼”-thick strips</span></p>

2

<p><span>red, green and/or yellow bell pepper, cut into ¼”-thick strips</span></p>

1 tsp.

GOYA® Sazonador Total

1 pkg.
(18 oz.)

GOYA® Flour Tortillas – Fajitas , warmed

For the garnish:

1 container
(12 oz.)

Guacamole

1 jar
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

1 cup

<p><span>sour cream</span></p>

1 jar
(8 oz.)

<p><span>GOYA® </span><a data-id="9656" href="/en/product-subcategory/sauces-and-paste/sauces/hot-sauces/" title="Salsita Jalapeno Chile">Salsita</a><span> (preferred flavor)</span></p>

Directions

Kitchen View

Step 1

<p>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.</p>

Step 2

<p>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.</p>

Step 3

<p>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.</p>

Step 4

<p>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.</p>
Tip Icon

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.

Products in this Recipe

Mojo Criollo Marinade

Mojo Criollo Marinade
Adobo All-Purpose Seasoning with Pepper

Adobo All-Purpose Seasoning with Pepper
Extra Virgin Olive Oil

Extra Virgin Olive Oil
Sazonador Total

Sazonador Total
Flour Tortillas – Fajitas

Flour Tortillas – Fajitas
Salsa Pico de Gallo – Mild

Salsa Pico de Gallo – Mild
Tip Icon

How to Cut Meat Against the Grain

<p>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.</p>

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Recipe Tags

Main Dish

Beef & Steak

Skillet

All-Ocassion

Under 30 minutes

All-Year

Entree

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