Vaca Frita
This Cuban crispy fried beef is bold in flavor and incredibly versatile. Whether added to a rice bowl, inside tortillas, over a bed of greens or enjoyed tomorrow in recalentado, vaca frita is addictively delicious.
Servings: 6
Ingredients
- 3 pounds of flank steak
- 3 bay leaves
- 1 1/2 teaspoons of salt
- 1 large yellow onion, thinly sliced
Marinade
- 1/3 cup of fresh lime juice
- 1/4 cup of a neutral oil
- 4 large cloves of garlic, finely minced
- 1 tablespoon of sazon seasoning
- 1 teaspoon of salt
- 1/4 teaspoon of black pepper
Instructions
- Slice the flank steak into 3-4 portions and place in a large pot or Dutch oven
- Add 3 bay leaves, 1 1/2 teaspoons of salt and enough water to completely cover the flank steak
- Bring to a simmer and simmer for about 90 minutes or until tender
- Once tender, transfer the flank steak onto a cutting board and shred (discard water or save for future use)
- Place the shredded flank steak into a large bowl along with a thinly sliced yellow onion and add 1/3 cup of fresh lime juice, 1/4 cup of neutral oil, 4 large finely minced cloves of garlic, a tablespoon of sazon seasoning, a teaspoon of salt and 1/4 teaspoon of black pepper
- Mix until well combined and rest at room temperature for 30 minutes
- Place a large skillet over medium to medium high heat and add a thin layer of neutral oil
- Carefully transfer some of the marinated flank steak and onions into the skillet and pan fry until crispy
- Transfer the crispy flank steak onto a plate, set aside and continue frying in batches until all of the flank steak has been crisped up