My husband and I had dinner with my sister and her husband last night. I mentioned my new blog and the recipes I had been trying, specifically the Goya fajita recipe that I planned to make the next day using the Goya Adobe seasoning I had received plus some Goya products I bought, such as the citrus marinade, Mojo Croillo.
My sister and I have completely opposite tastes when it comes to food. I like spicy and she like very little spice…no heat at all. However, she does like Mexican food if it is not spicy. So I told her I would try this recipe and let her know if I thought she would like it.
I am very happy to report that Goya’s Sizzling Steak Fajitas recipe on AllRecipes.com is one that can make everyone happy! It has a huge amount of flavor but not a lot of heat. The Mojo Croillo marinade adds a citrusy flavor and when combined with other spices in the marinade overnight, makes the fajita steak taste wonderful.
The recipe also calls for the Goya seasoning Sazonador Total, which I did not find. However, after viewing the ingredients online, I added garlic powder, onion powder, mexican oregano, cumin and pepper. It would not be exact but it should be close.
After trying these fajitas, I will be buying the Goya Mojo Croillo from now on. No matter if you like spicy or not, I bet you will love these fajitas.
- 3 pounds flank or skirt steak with cross-diagnal slits cut into the meat
- 1 1/2 cups Goya Mojo Criollo
- 1 teaspoon Goya Adobo Seasoning plus more to taste
- 2 tablespoons Goya Extra Virgin Olive Oil
- 1 large yellow onion cut into 1/8-inch strips
- 2 red green, and/or yellow bell peppers, cut into 1/8-inch thick strips
- 1 teaspoon Goya Sazonador Total or 1/4 tsp each: garlic powder, onion powder, oregano, and 1/2 teaspoon each of cumin and black pepper
- 1 18 ounce package Goya Flour Tortillas, warmed
- Optional 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)
- In a large ziptop bag, combine the steak, Mojo Croillo and 1 tsp. Adobo seasonings; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature.
- Oil the grill grate. Place steaks on the grill, and discard the marinade. Grill meat for 5 minutes per side, or to desired doneness. Transfer meat to serving platter.
- In a large skillet over medium heat-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 the sazonador total and adobo; top the meat with the vegetables on the serving tray.
- To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsa, if desired; wrap and enjoy.
Want more recipes? How about this one?