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Vaca Frita (Crispy Shredded Beef)

Category: Meals (Cuban-FL, citrus, pork, chicken, rice) Yield: 4 servings (scale 2/4/6/8 in the app) Prep 20 min Cook 140 min Total 160 min Method: STOVETOP Main: beef

For vaca frita, beef is simmered until tender, shredded, tossed with lime and garlic, then pan-fried with onions until crispy at the edges. Serve it with white rice, black beans, and lime wedges. Scale the people count in the app to 2, 4, 6, or 8 — ingredients adjust from this base of 4 servings.

Open interactive cooker (change people count)

Food safety

Wash hands and boards after handling raw beef. The beef passes the 145°F safe point long before it is tender enough to shred. Keep the shredded beef in the refrigerator while it marinates, and chill leftovers within 2 hours (1 hour if above 90°F).

Allergens: None listed

Equipment

  • large pot
  • large skillet
  • tongs
  • two forks
  • knife
  • cutting board
  • instant-read thermometer

Ingredients (for 4 servings)

  • 2 pounds flank steak
  • 8 cups water
  • 2 bay leaves
  • 2 onions (1 halved, 1 thinly sliced)
  • 6 garlic cloves, minced
  • 1/3 cup lime juice
  • 2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 3 tablespoons vegetable oil
  • 1 lime, cut into wedges

Directions

  1. 1. Cut the flank steak into 3 or 4 pieces. Put it in a large pot with the water, the halved onion, bay leaves, and 1 teaspoon of the salt. Wash hands and the board after handling raw beef.

  2. 2. Bring to a boil, skim off any foam, then reduce the heat to low. Simmer partly covered 1 1/2 hours, until the beef is very tender.

  3. 3. Check the beef with an instant-read thermometer. Beef is safe at 145°F with a 3-minute rest, but it needs to cook far hotter, close to 200°F, before it shreds. Lift it out and cool 10 minutes.

  4. 4. Shred the beef into thin strands with two forks. Toss with the lime juice, garlic, remaining 1 teaspoon salt, pepper, and cumin, then refrigerate 20 minutes to marinate; this time is included in the cook time.

  5. 5. Scrub the lime for wedges under running water before cutting. Heat 1 1/2 tablespoons oil in a large skillet over medium-high heat and cook half the sliced onion 3 minutes.

  6. 6. Add half the beef, press it flat, and cook without stirring 4 to 5 minutes, until crisp underneath. Flip in sections and cook 3 minutes more. Repeat with the remaining oil, onion, and beef.

  7. 7. Serve hot with lime wedges.

  8. 8. Chill leftovers within 2 hours (1 hour if the room is above 90°F).

Skill taught

Simmering, shredding, and pan-frying beef until crisp.

Affordable substitution

Use beef chuck roast or skirt steak, which are often cheaper, and save the simmering broth for soup or cooking rice.

Optional variation

Add a sliced green bell pepper with the onions.

Leftovers & storage

Cool and refrigerate leftovers within 2 hours (within 1 hour if above 90°F). Store at 40°F or below. Reheat in a skillet to 165°F until steaming hot.

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