Ingredients:
1 lb skirt steaks or 1 lb flank steaks, cut with the grain in 2 inch strips
goya mojo criollo, for marinade
6 white mushrooms, sliced
1 red peppers, cut into strips
1 medium onions, cut into strips
3 tablespoons goya olive oil
1/2 teaspoon goya adobo seasoning
8 (6 inch) goya flour tortillas
Directions:
Preheat oven to 350 F.
In a non-reactive container, marinate steak in Goya Mojo Criollo. The longer it marinates the better the taste. Refrigerate until ready to use.
In a skillet on medium, heat 2 tablespoons oil and cook onion and mushrooms until onions are golden. Stir in peppers and cook 1 minute. Shake on adobo, remove from skillet and keep warm.
Add 1 tablespoons 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.
Sprinkle tortillas with a few drops of water, wrap in foil and warm in preheated oven for 5 minutes.
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.
Servings: 4
Time preparation: 15 min.
Time total: 15 min.