Vaca Frita
Serves 6
15 mins prep
120 mins cook
30 mins Marinating Time
165 mins total
This Cuban crispy fried beef is bold in flavor and incredibly versatile. Whether added to a rice bowl, inside tortillas, over a bed of greens or enjoyed tomorrow in recalentado, vaca frita is addictively delicious.
Marinade
Slice the flank steak into 3-4 portions and place in a large pot or Dutch oven
Add 3 bay leaves, 1 1/2 teaspoons of salt and enough water to completely cover the flank steak
Bring to a simmer and simmer for about 90 minutes or until tender
Once tender, transfer the flank steak onto a cutting board and shred (discard water or save for future use)
Place the shredded flank steak into a large bowl along with a thinly sliced yellow onion and add 1/3 cup of fresh lime juice, 1/4 cup of neutral oil, 4 large finely minced cloves of garlic, a tablespoon of sazon seasoning, a teaspoon of salt and 1/4 teaspoon of black pepper
Mix until well combined and rest at room temperature for 30 minutes
Place a large skillet over medium to medium high heat and add a thin layer of neutral oil
Carefully transfer some of the marinated flank steak and onions into the skillet and pan fry until crispy
Transfer the crispy flank steak onto a plate, set aside and continue frying in batches until all of the flank steak has been crisped up
