Preparation Time
90 minutes
Note
Crispy on the outside, juicy on the inside, and with that citrus touch that adds all the Cuban magic, vaca frita is a dish that always wins over at the table. The cilantro or parsley added at the end brings freshness and color, enhancing the homemade flavor of this Cuban classic.
Ingredients
(4 people)
- 1 kg of flank or chuck beef (meat for shredding)
- 2 large onions, sliced julienne style
- 4 crushed garlic cloves
- 1 bay leaf
- 1 lime (its juice) or sour orange
- Salt and pepper to taste
- 3–4 tablespoons of oil (olive or vegetable)
- Enough water to boil the meat
- Chopped cilantro or parsley
- Optional: garlic, onion, oregano, and ground cumin for seasoning
Instructions
Preparation
1. Cook the meat
- Place the meat in a pot with water, salt, pepper, the bay leaf, and, if you like, season with garlic, onion, oregano, and ground cumin.
- Cook over medium heat until tender: about 30 minutes if using a pressure cooker or 1 hour in a covered pot.
- Drain and let cool slightly.
2. To fray
- Once it has cooled slightly, shred the meat into fine strands using your hands or a fork.
3. Marinate
- Mix the shredded meat with lemon juice, salt, pepper, and garlic.
- With your fingers, make sure to thoroughly apply the marinade to the meat.
- Also add the onion
- Let it rest for at least 20 minutes to absorb the flavors.
4. Sautéing
- In a large skillet, heat the oil.
- Add the shredded meat along with all the seasonings and sauté it over medium-high heat until it turns golden and crispy on the outside, but remains juicy on the inside.
- Finally, add the finely chopped cilantro or parsley and mix.
Vaca frita is best enjoyed with white rice, and it also serves as a base for other dishes such as empanadas, pastries, tacos, or lasagna.
Servings
4 people