Sizzling Steak Fajitas

Name: Sizzling Steak Fajitas
Prep time: 10M
Total time: 30M
Yield: 6 Servings
Ingredients: 3 lbs. flank or skirt steak, cut against the grain into ½”-thick strips; 1½ cups Mojo Criollo Marinade; 1 tsp. Adobo All-Purpose Seasoning with Pepper; 2 tbsp. 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. Flour Tortillas – Fajitas; 1 container Guacamole; 1 jar Salsa Pico de Gallo – Mild; 1 cup sour cream; 1 jar GOYA® Salsita, (preferred flavor)

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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 Marinade as a flavorful marinade that delivers juicy, tender meat, and GOYA® Flour Tortillas – Fajitas for a pocket everyone can pick up.

How Fajitas Became a Favorite

Fajitas 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!

Total Time

30m

Prep Time:10m

Yields:6 Servings

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Ingredients

3 lbs.

flank or skirt steak, cut against the grain into ½”-thick strips

1½ cups

GOYA® Mojo Criollo Marinade

Buy at Shop.goya.com

Find in-store

1 tsp.

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

Buy at Shop.goya.com

Find in-store

2 tbsp.

GOYA® Extra Virgin Olive Oil

Buy at Shop.goya.com

Find in-store

large yellow onion, cut into ¼”-thick strips

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

1 tsp.

GOYA® Sazonador Total

Buy at Shop.goya.com

Find in-store

1 pkg.
(18 oz.)

GOYA® Flour Tortillas – Fajitas, warmed

Find in-store

For the garnish:

1 container
(12 oz.)

Guacamole

1 jar
(17.6 oz.)

GOYA® Salsa Pico de Gallo – Mild

Buy at Shop.goya.com

Find in-store

1 cup

sour cream

1 jar
(8 oz.)

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

Directions

Kitchen View

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Step 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.

Step 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.

Step 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.

Step 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.

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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Recipe Tags

Sizzling Steak Fajitas

Prep Time: 10m

Total time: 30m

Yields: 6 Servings

<h2 class="subheader">Tex-Mex Perfection for Everyone</h2> 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® <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. <h2 class="subheader" style="margin-top: 15px;">How Fajitas Became a Favorite</h2> Fajitas 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!

Ingredients

3 lbs.

flank or skirt steak, cut against the grain into ½”-thick strips

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

large yellow onion, cut into ¼”-thick strips

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

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

sour cream

1 jar (8 oz.)

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

Directions

Step 1

Step 2

Step 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.

Step 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.

Return

Kitchen View

Sizzling Steak Fajitas

Prep Time: 10m

Total time: 30m

Yields: 6 Servings

Ingredients

3 lbs.

flank or skirt steak, cut against the grain into ½”-thick strips

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

large yellow onion, cut into ¼”-thick strips

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

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

sour cream

1 jar (8 oz.)

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

Directions

Step 1

Step 2

Step 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.

Step 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.

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Sizzling Steak Fajitas

Tex-Mex Perfection for Everyone

How Fajitas Became a Favorite

Ingredients

Directions

Products in this Recipe

Mojo Criollo Marinade

Adobo All-Purpose Seasoning with Pepper

Extra Virgin Olive Oil

Sazonador Total

Flour Tortillas – Fajitas

Salsa Pico de Gallo – Mild

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GOYA® HIGHLIGHTS

Tasty creations & seasonal delights

Celebrating 90 years of GOYA

Join La Cocina Goya®

Recipe Tags

Sizzling Steak Fajitas

Ingredients

Directions

Sizzling Steak Fajitas

Ingredients

Directions

Reviews

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