Ingredients
6
6 servings
- •3 pounds flank or skirt steak, cut against the grain into 1/2-inch thick strips
- •1 ½ 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
- •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)
Instructions
- 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.
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