Cuban
Vaca Frita
Cuban shredded beef marinated with citrus and garlic, then pan-fried crisp at the edges.
6 servings · 35 minutes prep · 135 minutes cook
Ingredients
Beef
- 2 lb
- 8 cups
- 1 medium, halved
- 2
- 2 tsp, divided
Frying and Seasoning
- 1/3 cup, fresh
- 2 tbsp, fresh, optional
- 5 cloves, minced
- 1 tsp, freshly ground
- 2 large, thinly sliced
- 3 tbsp, for frying
- 1/4 cup, chopped, optional
- 6, for serving
Directions
Simmer and Shred
- Combine flank steak, water, , bay leaf, and 1 teaspoon fine salt in a Dutch oven.
- Simmer gently for 90 to 105 minutes, until the beef pulls apart easily but is not falling to mush.
- Remove beef, cool for 15 minutes, then shred with the grain into thin strands. Pat dry.
Season and Fry
- Toss shredded beef with lime juice, orange juice, garlic, black pepper, and remaining fine salt. Rest for 5 minutes.
- Heat avocado oil in a large skillet over medium-high heat. Add and cook for 5 to 6 minutes, until softened and lightly browned.
- Add beef in a broad layer. Cook undisturbed for 3 to 4 minutes, then turn and fry another 3 to 5 minutes, until crisp in spots and hot throughout.
- Finish with cilantro and serve with lime wedges.
