Vaca Frita

Makes 10-12 servings

4 pounds flank steak, cubed
8 cups of water
2 1/2 tablespoons salt
3 bay leaves
5 medium-sized yellow onions, three halved, two chopped
2 tablespoons olive oil
Juice of 3 large oranges
Juice of 3 large limes
Salt to taste

Place the steak, water,  onion halves, bay leaf and salt in a large pot and set over medium-high heat. Once the water comes to a boil, cover and reduce heat to medium. Simmer the steak for 45 minutes – 1 hour, or until tender.

Remove the steak with a slotted spoon and let cool to room temperature. (Run the remaining liquid through a fine mesh sieve and use as a base for soups, or freeze.) Use 2 forks or your hands to pull the steak apart until it resembles pulled pork. Mix the orange and lime juice together in a small bowl or measuring cup.

Preheat your oven’s broiler. Heat a large skillet over medium-high heat and add the olive oil. Once the oil is hot, add the chopped onion and saute until soft and beginning to brown, about 7 minutes. Add the shredded steak and half of orange/lime juice.

Saute for 2 – 3 minutes, then taste and add more orange/lime juice and salt to taste.  (I used all of the remaining juice and just a pinch more salt.  It is very important to taste for salt because you may not need it)

Spread the contents of the skillet onto a cookie sheet and place under the broiler until the beef and onions crisp and brown, about 10-20 minutes, you may need to stir half way through cooking. Remove and serve with rice and beans if desired.