Authentic Cuban Vaca Frita Recipe

Ingredients

2 lb flank steak
1 large Spanish onion, sliced into thin slivers
6 cloves of garlic, crushed
2 bell peppers, thinly sliced
1 teaspoon salt
1 teaspoon ground black pepper
2 bay leaves
1 cup fresh lime juice
1/4 cup olive oil
1/2 cup orange juice
2 cups water

Steps and instructions

Place the flank steak, garlic, salt, pepper, and bay leaves in a large pot. Add water until the meat is covered.
Bring the water to a boil and then reduce the heat to low. Let it simmer for about 2-3 hours or until the meat is tender and can easily be shredded.
Once the meat is cooked, remove it from the pot and let it cool. After it has cooled, shred the meat into thin strips.
In a large skillet, heat the olive oil over medium-high heat. Add the shredded beef, bell peppers, and onion. Stir-fry until the onions and peppers are soft and the meat is crispy.
Finally, add the lime and orange juice to the skillet and cook for an additional 2-3 minutes. This will give the meat a tangy flavor.
Serve your Vaca Frita hot, preferably with white rice or black beans.

Tools for making

Large pot - needed for boiling the flank steak
Large skillet - for stir-frying the shredded beef, onions, and peppers
Knife - to slice the Spanish onion and bell peppers
Garlic press - for crushing the cloves of garlic
Tongs - for handling the cooked flank steak and shredded beef
Measuring cup - to measure the lime juice, orange juice, and water

Recipe variations

Try using different cuts of beef, such as skirt steak or chuck roast, instead of flank steak.
Experiment with adding different spices or seasonings, such as cumin, oregano, or paprika, to enhance the flavor.
Add a spicy kick by including sliced jalapenos or crushed red pepper flakes.
For a vegetarian option, substitute the beef with sliced mushrooms or tofu and adjust the cooking time accordingly.
Include additional vegetables like tomatoes, corn, or zucchini for added color and texture.
For a gluten-free version, replace the soy sauce with tamari or gluten-free soy sauce alternatives.
Marinate the meat overnight in a mixture of lime juice, garlic, and spices for an extra burst of flavor.
Serve the Vaca Frita on warm tortillas with your favorite toppings, such as avocado, salsa, sour cream, or cheese.
Add a splash of Worcestershire sauce or balsamic vinegar to enhance the depth of flavor.

Recipe overview

Vaca Frita, or "fried cow", is a traditional Cuban dish consisting of tender, shredded beef that's pan-fried until crispy. The beef is marinated in a flavorful mix of citrus juices, garlic, bell peppers, and onions, giving it a tangy, savory taste that's absolutely irresistible. This recipe might require a bit of time - mostly for simmering the beef until it's tender enough to shred - but the process is straightforward and the end result is well worth the wait. So, get ready to impress your family and friends with this authentic Cuban favorite. Serve it up with some white rice or black beans on the side for a complete, satisfying meal. Enjoy!

Common questions

Can I use a different cut of meat instead of flank steak? Yes, you can use skirt steak or even beef brisket as an alternative to flank steak.
Can I marinate the meat before cooking? Yes, you can marinate the flank steak with lime juice, garlic, salt, and pepper for a few hours before cooking. It will enhance the flavors.
Can I make Vaca Frita in advance? Yes, you can make the shredded beef in advance and store it in an airtight container in the refrigerator for up to 3 days. When you're ready to serve, simply stir-fry it with the onions and peppers.
Can I freeze Vaca Frita? Yes, you can freeze the cooked and shredded beef for up to 3 months. Thaw it in the refrigerator before reheating and stir-frying with onions and peppers.
Can I add other vegetables to the dish? Certainly! You can customize the recipe by adding additional vegetables like tomatoes, mushrooms, or even sliced jalapenos to add some heat.

Serving dishes and utensils

Cutting Board - A sturdy cutting board to prepare and slice the ingredients.
Chef's Knife - A sharp knife for cutting and shredding the flank steak.
Large Pot - A pot to cook the flank steak until tender.
Skillet - A large skillet to stir-fry the shredded beef, bell peppers, and onions.
Tongs - Utensils for flipping and turning the meat while cooking.
Citrus Juicer - A tool to extract the juice from the lime and orange.
Serving Platter - A platter to present and serve the Vaca Frita.

Origin stories

Vaca Frita, directly translated as "Fried Cow", is a popular Cuban dish. It's a staple in Cuban cuisine, with its roots tracing back to the Spanish influence on the island. Vaca Frita is known for its crispy, shredded beef, which is marinated in lime, garlic, and salt, then seared until it develops a savory crust. The dish represents the resourcefulness and creativity of Cuban cooking, as it utilizes a cheaper cut of meat - flank steak - and transforms it into a mouthwatering main course. The dish also showcases the influence of Afro-Cuban culture within the culinary world, as the technique of shredding meat was brought to the island by African slaves. Despite its humble origins, Vaca Frita has found its way into the hearts of gourmet chefs and home cooks alike, exemplifying the rich flavors and history of Cuban cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.