Ingredients

• 3 pounds flank or skirt steak , cut against the grain into 1/2-inch thick strips
• 1.5 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

Instructions

1. 1 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.
2. 2 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.
3. 3 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.
4. 4 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.

Nutrition per serving