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
- Place the beef, water or broth, bay leaf and salt in a pot. Cover and simmer gently for 90 minutes, until very tender.
- Transfer the beef to a plate, cool slightly and shred. Pat it thoroughly dry with paper towels.
- Combine the garlic, lime juice, cumin and pepper; pour over the beef and marinate for 15 minutes.
- Heat 1 tablespoon oil in a large skillet. Cook the onions for 6 minutes and set aside.
- 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.
- 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.
