Vaca Frita
Vaca Frita is an amazing Cuban dish featuring tender, shredded beef that's marinated, boiled, and then crisped in a pan, infused with the vibrant flavors of lime and garlic.
Equipment
- Dutch oven, pressure cooker, or deep pot
- Cutting board and knife
- Forks or tongs for shredding meat
- Skillet or frying pan
Ingredients
- Flank steak
- 2 cups water (enough to cover the meat)
- 1 cup dry cooking wine
- 2 tablespoons Cumin
- 2 tablespoons Parsley
- 2 tablespoons Salt
- 2 tablespoons Pepper
- 2 tablespoons Garlic powder
- 5 cloves garlic
- 1 large onion (1/4 whole, 1/4 chopped)
- 1/2 Green bell pepper
- Oil (as needed for frying)
Instructions
- Combine water, cooking wine, whole onion quarter, and bell pepper in a pot. Bring to a boil over medium-high heat.
- Cut the flank steak into 5 pieces for easier handling.
- Season the meat with salt, pepper, cumin, garlic powder, and parsley, rubbing the spices well.
- Once the water boils, add the meat and cook for 30-45 minutes, ensuring it's fully cooked inside.
- After cooking, remove the meat from the pot, place it on a plate, and shred it with forks or hands.
- Heat oil in a pan, then sauté chopped onions and garlic until softened. Add the shredded beef and fry until crisp, about 5 minutes.
- Serve the beef once it reaches your desired level of crispiness.
Video
Notes
- Alternative Cooking Methods:For a faster cooking, you can use a pressure cooker to prepare the beef. This method significantly reduces the cooking time while ensuring the meat is tender enough to shred easily.
- Marinating for Extra Flavor: For an even deeper flavor, consider marinating the flank steak in the spice mix, along with some lime juice or vinegar, for a few hours or overnight before boiling.
- Varying the Spices: Feel free to experiment with different spices according to your preference. Adding smoked paprika, oregano, or a bay leaf to the boiling water can introduce new flavor dimensions.
- Calories: 300-350
- Fat: Varies
- Carbohydrates: 5g
- Protein: 25g
- Sodium: 1200mg
- Sugar: 1g