Prep 15 mins
Cook 0 mins
I got this recipe off of Goya.com seince they make Fantastic products! For topping these lovley Fajitas, I reccomend Salsa, Sour cream, or Guacamole, and if you are topping it with sour cream you could use fresh parsley too!
- 453.59 g skirt steaks or 453.59 g flank steak, cut with the grain in 2 inch strips
- goya mojo criollo, for marinade
- 6 white mushrooms, sliced
- 1 red pepper, cut into strips
- 1 medium onion, cut into strips
- 44.37 ml goya olive oil
- 2.46 ml goya adobo seasoning
- 8 (48 inch) goya flour tortillas
- Preheat oven to 350°F.
- In a non-reactive container, marinate steak in Goya Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
- In a skillet on medium, heat 2 tablespoons oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
- Add 1 tablespoons oil to skillet and turn heat to medium -high. Cook steak until desired doneness. Remove from skillet and allow to rest for a few minutes before cutting, against the grain, into thin slices.
- Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
- On a large platter, arrange steak, onion mixture and garnishes. Keep the tortillas warm in the foil or in cloth napkin. Spoon meat and onion mixture into center of tortilla. Add desired garnishes, wrap and enjoy.
Nice recipe, very quick and easy to prepare. I let the meat marinate for 24 hours, giving it both a great flavor, and a nice crust on the outside as the sugars in the juices caramelized. I used homemade mojo criollo and adobo seasoning, but followed your method. I've never used mushrooms in fajitas before, but it worked nicely! Thanks for posting.
These were very good. I used a skirt steak, it turned out so tender. I marinaded it in Mojo Criollo by Paul G. Thanks for such a good recipe. Lisa