Best 2 How To Make Vaca Frita Cuban Style Recipes
Vaca frita is a traditional Cuban dish made with shredded beef that has been marinated, fried, and then stewed in a flavorful sauce. The beef is typically flank steak or skirt steak, and it is cut into thin strips before being marinated in a mixture of garlic, cumin, oregano, and citrus juices. Once the beef has been marinated, it is fried in hot oil until it is browned and crispy. The beef is then stewed in a sauce made with tomatoes, onions, bell peppers, and spices. Vaca frita is typically served with white rice, black beans, and fried plantains.
Once you’ve gathered the simple ingredients for this vaca frita recipe, you can get cooking. We include instructions for making this dish in a Dutch oven or a slow cooker as well as a traditional Cuban method, so you can choose the method that works best for you. We also include a recipe for a delicious mojo sauce that you can serve with your vaca frita. This tangy sauce is the perfect complement to the savory beef, and it will take your vaca frita to the next level.
VACA FRITA (PAN-FRIED BEEF)
This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.
Provided by fandreu
Categories World Cuisine Recipes Latin American Caribbean
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Cut 1 onion in half and thinly slice the remaining onion. Set aside.
- Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
- Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
- Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.
Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g
VACA FRITA (CUBAN SHREDDED BEEF)
Absolutely wonderful! Simmered beef marinated overnight in lime, lemon and garlic, then sauteed with onion until slightly crispy (then I like to blast it with more fresh-squeezed lime juice!). The technique is almost like making homemade roast beef hash (without the potato). Prep time includes marinating beef overnight. Cook time is combination of two days (simmering of beef, then sauteeing).
Provided by EdsGirlAngie
Categories Roast Beef
Time 10h30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Simmer roast with bay leaves in a Dutch oven on the stove until tender, about 1 to 1-1/2 hours.
- Cool at room temperature; reserve cooking water for another use if you wish.
- When beef is cool, shred and place in a glass container.
- Combine lime juice, lemon juice and garlic; mix into meat.
- Season with salt and pepper and marinate overnight.
- (The sirloin roast is excellent at"soaking up" the juices!) Next day, remove meat from marinade, squeezing excess liquid (if you need to; I normally don't) and fry in a large skillet in olive oil until slightly brown, about 10 to 15 minutes.
- Add thin onion slices and parsley and cook for another 10 to 15 minutes, until onion is tender and meat is well-browned.
- Squeeze more lime juice on meat and serve over rice.
Nutrition Facts : Calories 715.3, Fat 57.9, SaturatedFat 19.8, Cholesterol 156.5, Sodium 135.3, Carbohydrate 4.9, Fiber 0.4, Sugar 1.4, Protein 42.1
Tips:
- Select High-Quality Beef: Choose flank steak or skirt steak for tender and flavorful results.
- Tenderize the Beef: Use a meat mallet or a fork to tenderize the beef, breaking down the tough fibers.
- Marinate the Beef: Marinate the beef in a flavorful mixture of garlic, cumin, oregano, and citrus juices for several hours or overnight.
- Fry the Beef in Batches: Fry the beef in batches to prevent overcrowding the pan and ensure even cooking.
- Cook the Beef Until Crispy: Cook the beef until it's crispy on the outside and tender on the inside, adjusting the cooking time based on your desired level of crispiness.
- Serve with Traditional Sides: Accompany vaca frita with traditional Cuban sides such as congri (black beans with rice), maduros (fried sweet plantains), and a refreshing mojito.
Conclusion:
Vaca frita is a delectable Cuban dish that combines tender and crispy beef with a burst of flavors. By following these tips, you'll be able to create an authentic vaca frita that will impress your taste buds and transport you to the vibrant streets of Cuba. Remember to select high-quality beef, tenderize it properly, marinate it in a flavorful blend of spices, and fry it until crispy perfection. Serve vaca frita with traditional sides like congri, maduros, and a refreshing mojito for a complete and unforgettable Cuban dining experience.
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