Crispy Cuban Vaca Frita

Vaca frita transforms cooked shredded beef into crisp, golden strands flavored with garlic, lime and onion. Drying the beef well before it hits a very hot skillet is the key.

Recipe details

• Prep time: 20 min
• Cook time: 2 hr
• Total time: 2 hr 20 min
• Servings: 6 servings
• Difficulty: Intermediate
• Estimated cost per serving: $4.25

Ingredients

• 2 lb (900 g) flank steak
• 6 cups water or broth
• 1 bay leaf
• 1 teaspoon salt
• 4 garlic cloves, crushed
• 1/3 cup fresh lime juice
• 2 tablespoons olive oil
• 2 large onions, thinly sliced
• 1/2 teaspoon ground cumin
• Black pepper to taste

Step-by-step instructions

1. Place the beef, water or broth, bay leaf and salt in a pot. Cover and simmer gently for 90 minutes, until very tender.
2. Transfer the beef to a plate, cool slightly and shred. Pat it thoroughly dry with paper towels.
3. Combine the garlic, lime juice, cumin and pepper; pour over the beef and marinate for 15 minutes.
4. Heat 1 tablespoon oil in a large skillet. Cook the onions for 6 minutes and set aside.
5. Add the remaining oil and spread the beef in one layer. Let it brown undisturbed for 4 minutes; turn in sections and crisp the other side.
6. Return the onions, toss for 1 minute and serve with lime wedges.

Tips and variations

• Work in two batches if the beef will not fit in one layer.
• The beef must be dry to develop crisp edges.

Leer esta receta en español: Vaca Frita Cubana Crujiente

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