sizzling steak fajitas

Ingredients

• Servings: 6
• 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
• for the garnish:
• 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)

Recipe

Preparation Time: 10 mins Cook Time: 20 mins Ready Time: 2 hrs 30 mins


• 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.
• 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.