Vaca Frita (Cuban Crispy Shredded Beef)
Local name: Vaca frita
In short: Flank steak simmered until tender, shredded, then fried until crisp at the edges and tossed with lime, garlic and sautéed onions. It takes about 2 h 45 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 2 h 20 min
- Resting
- 30 min
- Total
- 2 h 45 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 390 kcal
Vaca frita means fried cow, and it takes the same boiled and shredded flank steak used for ropa vieja in a different direction. The strands are marinated in lime juice and garlic, then fried in a hot skillet with onions until browned and crisp at the edges while the middle stays tender. It is a Cuban restaurant and home favorite, served over white rice with black beans and fried ripe plantains. The contrast of crisp and tender is the whole point.
Instructions
- Put the flank steak, onion half, smashed garlic, bay leaves and 1 tsp salt in a pot and cover with water. Bring to a boil, then simmer, covered, for 1 1/2 to 2 hours until very tender.
- Let the meat cool in its broth for 20 minutes, then drain. Shred the beef along the grain into thin strands.
- Toss the strands with the minced garlic, lime juice, cumin, 1/2 tsp salt and pepper. Marinate for 30 minutes.
- Heat 1 tablespoon of the oil in a large skillet over medium heat. Cook the sliced onions for 10 minutes until soft and golden, then remove and keep warm.
- Squeeze the beef gently to remove extra marinade. Heat the remaining oil in the skillet over medium-high heat and fry the beef in two batches for 5 to 6 minutes each, turning once, until browned and crisp at the edges.
- Return all the beef to the pan with the onions, toss to combine and heat for 1 minute. Serve at once with lime wedges.
Tips
- Dry the shredded beef well before frying. Extra moisture steams the meat instead of crisping it, so squeeze it gently in a clean towel.
- Save the cooking broth for soups or for cooking rice. Strained, it freezes well for up to 3 months.
Questions and answers
What is the difference between ropa vieja and vaca frita?
Both start with boiled, shredded flank steak. Ropa vieja is simmered in tomato sauce, while vaca frita is marinated in lime and garlic and then fried until crisp with onions.
Can I make vaca frita ahead of time?
Boil and shred the beef up to 3 days ahead and refrigerate it. Marinate and fry just before serving so the edges stay crisp.
What should I serve with vaca frita?
White rice and black beans are standard, with fried ripe plantains or boiled yuca with mojo. A squeeze of lime over the top brightens everything.
How long does it take to make Vaca Frita (Cuban Crispy Shredded Beef)?
About 2 h 45 min in total: 25 min of preparation and 2 h 20 min of cooking.
How many calories are in Vaca Frita (Cuban Crispy Shredded Beef)?
About 390 kcal per serving, with 43 g of protein, 10 g of carbohydrates and 21 g of fat. These values are estimates.
Nutrition per serving
| Calories | 390 kcal |
|---|---|
| Protein | 43 g |
| Carbohydrates | 10 g |
| Fat | 21 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 720 mg |
Estimated values, calculated from the ingredients.
