We use cookies
We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.
By clicking "Accept", you agree to our use of cookies.
Our cookie policy.
Vaca Frita
0 Likes
Prep Time:
30 minutes
30 minutes
Total Time:
1 hour 30 minutes
1 hour 30 minutes
Crispy shredded beef steak with fresh cilantro garnish - a flavorful Cuban delight.
Ingredients:
- 2 lb beef flank steak or skirt steak
- 6 cups water (enough to cover steak)
- 1 large onion, cut into fourths
- 1 teaspoon salt
- 1/2 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1 bay leaf
- 1/4 cup olive oil
- 1 large sweet onion, thinly sliced
- 3 cloves garlic, finely chopped
- 3 tablespoons finely chopped fresh cilantro
- 1/3 cup fresh lime juice or sour orange juice
- Fresh cilantro leaves, if desired
Instructions:
- Add all beef ingredients to a 6-quart Dutch oven and bring to a boil over high heat. Cover and simmer for approximately 1 hour until the beef is tender. Remove the beef from the liquid and set the liquid aside for later use.
- In a large skillet, heat oil over medium-high heat. Cook and stir the onion for 15 to 20 minutes until it turns light golden brown; remove from skillet and set aside. In the same skillet, cook the garlic for 1 to 2 minutes; then remove from skillet and set aside.
- Shred the beef using 2 forks. Heat oil over medium-high heat in the same skillet and crisp the shredded beef for about 10 minutes. Stir in cilantro, lime juice, and salt. Mix in the cooked onions and garlic. Serve the crispy beef on plates with the reserved liquid. Garnish with cilantro leaves.