Vaca Frita
A classic Cuban dish featuring tender, marinated beef that's crispy on the outside and bursting with vibrant flavors.
Ingredients
Main Ingredients
- 2 pounds flank steak The main protein source.
- 1 large onion, thinly sliced Adds sweetness when sautéed.
- 4 cloves garlic, minced For depth of flavor.
- 1/4 cup fresh lime juice Provides citrusy zing.
- 1/4 cup fresh orange juice Complementary to lime juice.
- 1 teaspoon ground cumin For seasoning.
- 1 teaspoon dried oregano For seasoning.
- 1 teaspoon salt For seasoning.
- 1/2 teaspoon black pepper For seasoning.
- 2 tablespoons olive oil For sautéing.
- 1 bay leaf bay leaf For simmering.
- to taste chopped fresh cilantro For garnishing.
- to serve lime wedges For serving.
Instructions
Beef Preparation
- Place the flank steak in a large pot and cover it with water, adding the bay leaf and a pinch of salt.
- Bring to a boil, then simmer for 1.5 to 2 hours until tender.
- Remove the beef and shred it with two forks.
Marination
- In a bowl, combine lime juice, orange juice, garlic, cumin, oregano, salt, and pepper.
- Mix in the shredded beef and marinate for at least 20 minutes.
Cooking
- Heat olive oil in a skillet over medium-high heat.
- Sauté sliced onions for 5-7 minutes until softened.
- Spread the marinated beef in the skillet, cooking for 4-5 minutes without stirring until crispy.
- Flip and cook until browned.
- Add sautéed onions back to the skillet and toss for another 1-2 minutes.
Serving
- Serve hot, garnished with cilantro and lime wedges.
Notes
For best results, marinate the beef overnight. Adjust citrus ratios to taste, and add cayenne pepper for extra spiciness. Serve with traditional sides like black beans, rice, or fried plantains.