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Steak Fajitas Fiesta

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PREP TIME
10 min
COOKING TIME
20 min
TOTAL TIME
150 min
SERVINGS
6 servings
Dinner
Steak Fajitas Fiesta
Ingredients
  • 3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
  • 1 1/2 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
1
In a covered container or large sealed bag, mix together the steak slices and Mojo marinade with 1 teaspoon of Adobo. Refrigerate for at least 2 hours or up to 24 hours. Remove the steak from the marinade and discard it, then let it come to room temperature.
2
Heat 1 tablespoon of oil in a large skillet over high heat. Add the sliced onions and cook, stirring occasionally, until they start to turn golden brown, approximately 3 minutes. Add the sliced peppers to the pan and cook, stirring occasionally, until they start to brown as well, about 3 minutes more. Season the vegetables with a total of 1 teaspoon of Sazonador and 1 teaspoon of Adobo, then transfer them to a large serving platter. Cover the vegetables with foil to keep them warm.
3
Heat the remaining 1 tablespoon of oil in the skillet over high heat. Add the beef slices and cook, in batches if necessary, until they are evenly browned on all sides, about 10 minutes. Transfer the meat to a serving platter.
4
To serve, place the meat and vegetables in the center of warm tortillas. Add guacamole, pico de gallo, sour cream, and salsita if desired; wrap the tortillas and enjoy.