Rating: 4.51 stars
45 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2

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

Recipe Summary test

prep:
10 mins
cook:
20 mins
additional:
2 hrs
total:
2 hrs 30 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist
For the garnish:

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Cooking Tip from LA COCINA GOYA

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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Reviews (45)

Most helpful positive review

Rating: 5 stars
02/23/2011
these really were delicious. i served them with a side of spanish rice, although they were so filling i couldn't even finish my plate. Read More
(13)

Most helpful critical review

Rating: 3 stars
04/13/2011
The recipe and technique were awesome. But I tried three different major grocery stores to find all necessary ingredients and couldn't find most of them. I found what they consisted of on the internet and was able to reconstruct enough that it made a dinner my family is already wanting me to make again. excellent flavor! Read More
(14)
45 Ratings
  • 5 star values: 31
  • 4 star values: 10
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 2
Rating: 3 stars
04/13/2011
The recipe and technique were awesome. But I tried three different major grocery stores to find all necessary ingredients and couldn't find most of them. I found what they consisted of on the internet and was able to reconstruct enough that it made a dinner my family is already wanting me to make again. excellent flavor! Read More
(14)
Rating: 5 stars
02/22/2011
these really were delicious. i served them with a side of spanish rice, although they were so filling i couldn't even finish my plate. Read More
(13)
Rating: 5 stars
08/05/2013
These fajitas have excellent flavor without a lot of heat. So I think everyone would like them. I marinated the fajitas overnight and I think marinating them that long helped bring out all the flavor. Those who like a lot of heat, can add the pico de gallo, jalapeños, etc. For those that do not like a lot of heat, leave off the pico de gallo and add the toppings of your choice. I really like that Goya Mojo Criollo marinade. I did not find the Sazonador. So I added garlic powder, onion powder, cumin, black pepper, and mexican oregano instead. I seasoned the meat first with the marinade. Then I cooked the meat first, removed the meat, added the vegetables to let them cook and get the flavor of the meat. Then added the meat back at the end. However, next time I would grill the meat instead. Read More
(8)
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Rating: 5 stars
08/05/2013
So good! I let the meat marinate overnight which really infused the flavor. Very easy yet tastes like you slaved for hours. After the meat and veggies were in the tortilla I added some sliced avocado and a little cheese. Perfect with a side of salsa and sour cream! Read More
(4)
Rating: 5 stars
05/09/2011
These were delicious!!! For the garnish we used a black bean and corn salsa instead of the Salsa Pico de Gallo & did not use the Salsita. I did everything else as directed and they were delicious. So much better than the store bought Fajita packet mixes! Read More
(3)
Rating: 5 stars
08/31/2013
I loved the flavors of this fajita recipe. We had fresh pico and guacamole rather than pre-made but I love that Goya offers the option to choose. This was a quick delicious meal that I will be making again soon! Read More
(3)
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Rating: 5 stars
05/13/2012
VERY GOOD Read More
(3)
Rating: 4 stars
09/26/2011
The marinade makes for nice flavorful meat. Although I wouldn't stress about the other Goya seasonings for the onions and peppers if you can't find them. Read More
(3)
Rating: 5 stars
04/03/2015
Family loves it! Read More
(2)