Vaca Frita
A Cuban classic featuring tender marinated beef cooked to a crispy perfection, served with zesty garnishes.
Ingredients
Main Ingredients
- 2 pounds flank steak Tender and succulent
- 1 large onion Thinly sliced and fragrant
- 4 cloves garlic Minced for a robust flavor
- 1/4 cup fresh lime juice Zesty and refreshing
- 1/4 cup fresh orange juice Sweet and tangy
- 1 teaspoon ground cumin Earthy and aromatic
- 1 teaspoon dried oregano Adding depth
- 1 teaspoon salt Enhancing flavors
- 1/2 teaspoon black pepper For a hint of heat
- 2 tablespoons olive oil Plus more as needed for frying
- 1 leaf bay leaf Infusing warmth into the dish
- Fresh cilantro Chopped, for garnish
- Lime wedges For serving
Instructions
Preparation
- Place the flank steak in a large pot and cover it with water. Add the bay leaf and a pinch of salt. Bring to a boil, then simmer for 1 1/2 to 2 hours until the beef is fork-tender.
- Remove the beef from the pot and cool slightly. Shred the meat into thin strands.
- In a bowl, combine lime juice, orange juice, garlic, cumin, oregano, salt, and pepper. Toss the shredded beef into the marinade and let rest for 20 minutes.
Cooking
- Heat olive oil in a large skillet over medium-high heat. Sauté the sliced onions until softened, about 5–7 minutes, then set aside.
- Spread the marinated shredded beef in the skillet without stirring for 4–5 minutes to allow crisping.
- Flip the beef and cook, pressing gently, until beautifully browned. Add more olive oil if necessary.
- Return sautéed onions to the skillet and toss gently with the beef. Cook for another 1–2 minutes.
- Serve hot, garnished with fresh cilantro and lime wedges.
Notes
For best results, ensure beef is fork-tender, marinate to absorb flavors, and allow proper crisping.