Recipe by Goya
"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."
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flank or skirt steak, cut against the grain into 1/2-inch thick strips
1 1/2 cups
Goya Mojo Criollo
Goya Adobo with Pepper, plus more to taste
Goya Extra Virgin Olive Oil
yellow onion, cut into 1/4-inch strips
red, green, and/or yellow bell peppers, cut into 1/4-inch thick strips
Goya Sazonador Total
1 (18 ounce) package
Goya Flour Tortillas, warmed
For the garnish:
1 (12 ounce) container
Goya Guacamole, thawed
1 (17.6 ounce) jar
Goya Salsa Pico de Gallo
1 (8 ounce) jar
Goya Salsita (preferred flavor)
This was a winner with my family, although some of the ingredients by Goya were hard to find in the local grocery store.
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!
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.
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!
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!
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.
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.
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!
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