Vaca Frita Recipe (Cuban Crispy Shredded Beef) Recipe
Vaca Frita is a classic Cuban dish featuring tender flank steak that is slow-cooked, shredded, marinated with lime and garlic, then pan-fried until crispy and golden. This flavorful, crispy shredded beef pairs perfectly with white rice, black beans, and fresh lime wedges for a delicious Cuban meal.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 45 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Frying
- Cuisine: Cuban
Ingredients
Main Ingredients
- 2 lbs flank steak, cut into 4 pieces
- 2 bay leaves
- 1 teaspoon salt
- 1/4 cup fresh lime juice (from 2 limes)
- 6 tablespoons neutral oil, divided (such as vegetable or canola oil)
- 4 cloves garlic, finely minced
- 1 tablespoon complete seasoning (such as Sazón)
- Salt and pepper to taste
- 1 medium white onion, thinly sliced
- Lime wedges for serving
Instructions
- Cook the Beef: In a Dutch oven or large pot, add the flank steak, bay leaves, 1 teaspoon salt, and enough water to cover the meat. Bring to a boil, then reduce heat to medium-low and simmer until the meat is tender, about 1 to 1 1/2 hours. (Alternatively, use a pressure cooker to reduce cooking time to 30-40 minutes.) Strain the broth and save for another recipe.
- Shred the Meat: Transfer the cooked flank steak to a platter. Using two forks or your fingers, shred the meat into thin strips, creating a pulled, shredded texture.
- Marinate the Beef: In a large bowl, combine the shredded meat with fresh lime juice, 2 tablespoons of the oil, minced garlic, complete seasoning, and salt and pepper to taste. Gently toss all ingredients together and let the mixture marinate at room temperature for 30 minutes.
- Pan-Fry the Beef: Heat the remaining 4 tablespoons of oil in a large skillet over medium heat. Remove the meat from the marinade (discard the leftover marinade) and add the shredded beef in an even layer, cooking in batches to avoid overcrowding the pan.
- Crisp the Meat: Pan-fry each side of the meat, pressing down gently with a spatula to achieve a crispy texture. Cook the first side undisturbed for about 5 minutes until crisp, then flip and cook the other side for 4 minutes until sizzling and golden. Be careful not to burn it.
- Add and Sauté Onions: Reduce heat to medium-low, add the sliced onions to the skillet with the beef, and sauté together until the onions soften, approximately 4-5 minutes.
- Serve: Serve the crispy shredded beef hot with sides such as white rice, black beans, and lime wedges to squeeze over the dish. Enjoy your authentic Cuban Vaca Frita!
Notes
- Using a pressure cooker can significantly reduce the time needed to tenderize the beef.
- Be sure to press the beef down with the spatula during frying to get a crispy crust.
- Complete seasoning typically includes spices like cumin, coriander, and annatto; if unavailable, substitute with a combination of these spices.
- Leftover cooking broth can be used as a base for soups or stews for added flavor and to reduce waste.
- Serve with traditional Cuban sides such as black beans and rice for a complete meal.
