Vaca Frita
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The Tale of Vaca Frita
Story updated
Vaca frita ("fried cow") began as a practical way to use leftover boiled or braised beef, shredding it thin and pan-frying it crisp with garlic and lime. It likely evolved alongside ropa vieja in Cuban home kitchens, turning yesterday's stew into a crackling, citrus-bright dish of its own.
Ingredients
Scale:· 4 servings
- 1.5 lbs flank steak
- 2 onions (1 halved, 1 thinly sliced)
- 2 bay leaves
- 4 cloves garlic, minced
- 1/4 cup lime juice
- 1 tsp ground cumin
- 3 tbsp olive oil
- Salt and black pepper to taste
Instructions
- 1Simmer the flank steak with the halved onion and bay leaves in water to cover for about 1.5 hours until very tender.
- 2Remove and shred the beef into thin strips along the grain, then flatten with a mallet.
- 3Toss the shredded beef with garlic, lime juice, cumin, salt, and pepper, and marinate 20 minutes.
- 4Heat olive oil in a large skillet over high heat and add the beef in a single layer, pressing down.
- 5Fry undisturbed for 3-4 minutes until crisp and browned at the edges, then flip and crisp the other side.
- 6Add the sliced onion during the last few minutes and saute until slightly charred.
- 7Serve hot with white rice and tostones.
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