Best 2 Vaca Frita Cuban Recipes

**Vaca Frita: A Savory Cuban Dish with a Tangy Twist**

Savor the delectable flavors of Vaca Frita, a traditional Cuban dish that tantalizes taste buds with its perfectly seasoned and tender shredded beef. This savory dish is a staple in Cuban cuisine, often served alongside fluffy white rice, crispy fried plantains, and a refreshing side of Cuban mojo sauce. The secret to a great Vaca Frita lies in the marinade, a harmonious blend of garlic, cumin, oregano, and tangy citrus juices. This flavorful concoction infuses the beef with a depth of flavor that shines through in every bite. Discover the secrets to preparing this classic Cuban dish with our collection of Vaca Frita recipes, each offering a unique take on this beloved dish.

**Recipes:**

1. **Classic Vaca Frita:** Experience the authentic taste of Vaca Frita with this classic recipe. This traditional method uses flank steak, marinated in a blend of citrus juices, garlic, and spices, then slow-cooked until fall-apart tender.

2. **Crispy Vaca Frita:** Enjoy a delightful twist on the classic dish with this crispy version. The beef is marinated in a savory mixture of garlic, cumin, and oregano, then coated in breadcrumbs and fried until golden brown, resulting in a crispy exterior and a juicy, flavorful interior.

3. **Vaca Frita with Mojo Sauce:** Elevate your Vaca Frita experience with this recipe that features a delectable mojo sauce. This traditional Cuban sauce, made with garlic, citrus juices, and herbs, adds a vibrant and tangy flavor to the tender beef, creating a harmonious balance of flavors.

4. **Vaca Frita Burrito Bowl:** Create a flavorful and satisfying meal with this Vaca Frita Burrito Bowl. Shredded beef, seasoned rice, black beans, avocado, and a dollop of sour cream come together in a hearty bowl, offering a delightful combination of textures and flavors.

5. **Vaca Frita Empanadas:** Delight your taste buds with these savory Vaca Frita Empanadas. Tender shredded beef, seasoned with aromatic spices, is enveloped in golden brown pastry pockets, creating a perfect appetizer or snack.

6. **Vaca Frita Tostones:** Experience a unique and crispy twist with Vaca Frita Tostones. Shredded beef is served atop crispy fried plantain slices, creating a delectable combination of textures and flavors that will tantalize your palate.

Let's cook with our recipes!

VACA FRITA (PAN-FRIED BEEF)

Vaca Frita (Pan-Fried Beef) image

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

Ingredients

2 large onions
1 (1 1/2-pound) flank steak, cut into 4 pieces
1 green bell pepper, quartered
1 bay leaf
2 cloves garlic, smashed
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 teaspoons butter
salt and freshly ground black pepper to taste
1 lime, cut into wedges

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)

Vaca Frita (Cuban Shredded Beef) image

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

Ingredients

2 lbs roast (I use a sirloin roast for less fat, but you can use chuck roast)
3 bay leaves
4 tablespoons fresh lime juice
4 tablespoons fresh lemon juice
2 cloves garlic, finely minced
4 tablespoons olive oil
1/2 large onion, thinly sliced
fresh parsley, as desired

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:

Use a good quality flank steak for the best results.
Make sure the steak is thinly sliced against the grain for a tender result.
Use a large skillet or Dutch oven to cook the steak in so it has plenty of room to brown.
Don't overcrowd the pan with steak, or it will steam instead of brown.
Cook the steak in batches if necessary to prevent overcrowding.
Season the steak with a flavorful marinade or seasoning blend before cooking.
Cook the steak over medium-high heat to get a nice crust on the outside while keeping the inside tender.
Don't overcook the steak, or it will become tough.
Serve the steak with your favorite sides, such as rice, beans, or vegetables.

Conclusion:

Vaca frita is a delicious and flavorful Cuban dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. Whether you like your steak rare, medium, or well-done, there is a vaca frita recipe out there for you. So next time you are looking for a new and exciting dish to try, give vaca frita a try. You won't be disappointed!