Vaca Frita 

Vaca Frita, translating to "fried cow," is a beloved Cuban dish known for its tender, marinated beef that's pan fried to achieve a crispy exterior. The process involves boiling flank steak until tender, shredding it, marinating with garlic, lime, and spices, then frying until crispy. It's often served with white rice, black beans, and lime wedges, embodying the vibrant flavors of Cuban cuisine.

Full Recipe:

Ingredients

• 2 lbs flank steak (or chuck roast)

• 2 bay leaves

• 1 teaspoon salt

• ¼ cup fresh lime juice (from about 2 limes)

• 6 tablespoons neutral oil (e.g., canola or vegetable oil), divided

• 4 cloves garlic, finely minced

• 1 tablespoon complete seasoning (a blend of oregano, cumin, garlic, onion, salt, and black pepper)

• Salt and pepper to taste

• 1 medium white onion, thinly sliced

• Lime wedges, for serving

Directions

1. Soften the Meat: In a Dutch oven or large pot, add the flank steak, bay leaves, salt, and enough water to cover the meat. Bring to a boil, then reduce heat and simmer on medium low until the meat is tender, about 1 to 1½ hours. If using a pressure cooker, cook for about 30–40 minutes. Strain and save the beef broth for another recipe.

2. Shred the Meat: Transfer the cooked flank steak to a platter. Using two forks or your fingers, shred the meat until it has a pulled, shredded texture.

3. Marinate the Meat: In a large bowl, combine the shredded meat with fresh lime juice, 2 tablespoons of oil, minced garlic, complete seasoning, and salt and pepper to taste. Gently toss to coat and marinate at room temperature for 30 minutes.

4. Pan Fry the Meat: In a large skillet, heat the remaining oil over medium heat. Remove the meat from the marinade (discard the marinade) and add the shredded beef to the skillet in an even layer. Cook in batches to avoid crowding the pan. Pan-fry for about 5 minutes without stirring, pressing down with a spatula until the meat is crispy. Flip and cook the other side for another 4 minutes, pressing down again, until the meat is sizzling and crisp.

5. Sauté the Onions: Reduce heat to medium-low. Stir in the sliced onions and sauté with the meat until the onions have softened, about 4–5 minutes.

6. Serve: Serve the vaca frita with lime wedges on the side.

Nutritional Information (per serving)

• Calories: Approximately 344 kcal

• Protein: 33 g

• Carbohydrates: 3 g

• Fat: 22 g

• Saturated Fat: 4 g

• Polyunsaturated Fat: 4 g

• Monounsaturated Fat: 12 g

• Trans Fat: 1 g

• Cholesterol: 91 mg

• Sodium: 589 mg

• Potassium: 562 mg

• Fiber: 1 g

• Sugar: 1 g

• Vitamin A: 8 IU

• Vitamin C: 5 mg

• Calcium: 42 mg

• Iron: 2 mg