Fajitas

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.

Skip to our Fajitas recipe now

How Fajitas Became a Favorite

Fajitas are a combination of Mexican and American cuisine from the skillets of cowboys and vaqueros.

In the 1930s, ranch owners along the Texas-Mexico border paid their ranch hands in part with skirt steak. The rancheros grilled the steak with sizzling, local vegetables to make the first fajitas.

Fajitas remained a regional secret until 1969 when a Texas meat vendor opened a roadside fajita stand. Soon, fajitas were in Mexican restaurants throughout the Rio Grande Valley—now, restaurants across the U.S. serve them to millions of people.

Our GOYA® Fajitas use zesty vegetables and flavorful skirt steak to recall the adventurousness that inspired the original dish. Try them at home today!

1 lb. skirt steak or flank steak, cut with the grain in 2 inch strips

GOYA® Mojo Criollo for marinade

6 white mushrooms, sliced

1 green or red pepper, cut into strips

1 medium onion, cut into strips

3 tbsp. GOYA Olive Oil

1/2 tsp. GOYA Adobo All-Purpose Seasoning with Pepper

8 6-inch GOYA Flour Tortillas

Garnishes:

GOYA Salsa Pico de Gallo

Sour Cream

GOYA Frozen Guacamole

GOYA Salsita (preferred flavor)

1.	Preheat oven to 350°F.
2.	In a non-reactive container, marinate steak in GOYA® Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
3.	In a skillet, heat 2 tbsp. of oil over medium heat and cook onion and mushrooms until onions are golden. Stir in peppers and cook for 1 minute. Shake on Adobo, remove from skillet and keep warm.
4.	Add 1 tbsp. 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.
5.	Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
6.	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.