Steak Fajitas 



  • 1 lb flank steak, or meat of choice

  • 1 (23-oz) bottle of La Lechonera Mojo Criollo

  • 2 tablespoons olive oil

  • 1 garlic clove, finely minced

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ½ teaspoon hot pepper flakes

  • ½ teaspoon black pepper

  • ½ teaspoon salt

  • 8 flour tortillas (8 inch)

  • 2 small sweet green or red peppers 

  • 1 - 2 onions, enough to mix with the peppers



  • Slice steak into long thin strips.

  • Add steak strips to a large bowl. Pour La Lechonera Mojo Criollo into bowl until meat is completely inundated in the marinade and cover. Let it sit for 4 to 6 hours or as long as overnight.

  • Wrap tortillas in foil and place in 350° oven for 5-10 minutes or until heated through.

  • Cut onions in half lengthwise and slice into strips, cut your peppers into strips.

  • In large non stick skillet over medium high heat, heat 2 tablespoons of olive oil.

  • Add onions, sweet peppers, garlic, chili powder, red pepper flakes, salt and black pepper stirring for 3-4 minutes, until veggies are softened; transfer to a bowl and set aside.

  • Add chicken or beef to skillet, cook, stirring for 4-5 minutes or until they lose their red color.

  • Return onions and peppers to skillet; stir for about one minute.

  • To serve, spoon a portion of the beef mixture down the centre of each tortilla, top with your desired toppings , fold bottom of tortilla up over filling, fold the sides in, overlapping. Usually served with Rice, your choice of beans, and lime wedge.