By Anulazuli on May 11, 2006
"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!"
Serving Size: 1 (291 g)
Servings Per Recipe: 4
"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"