This delicious dish originated from Cuba and it’s one of the many ways we eat beef. Translated to “fried cow,” it consist of flank steak that’s both tender from being boiled and crispy from being fried in a savory mojo-like marinade. It is one of, if not, my personal favorite to order at any Cuban restaurant here in Miami. Given it popularity, I’m giving the secrets below on how to achieve this meal right at home with fresh simple ingredients that readily available.
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Why You’ll Love This Recipe
What doesn’t sound good about crispy beef fried with caramelized onions? I’ll tell you what, NOTHING! It’s my favorite Cuban food there is. If you love texture and strong notes of citrus in your food like me, this is the one recipe you should try from the wonderful country of Cuba.
Here are few reasons why this will become your new favorite steak recipe:
Easy – With just a handful of ingredients and very little prep time, this may be one of the simplest Cuban dishes. And ironically enough, it’s one of the most popular ones for a reason! Simplicity is sometimes the best and this recipe proves it.
Delicious – This balances flavors with unique textures to bring together a delicious comforting meal that screams Cuban culture.
Authentic – Crispy shredded beef, mojo flavor & a protein base that goes well with just about any side dish, makes for a traditional Cuban dish.
Key Ingredients You’ll Need
- Steak – You can use skirt steak, flank or even chuck roast if you want something very budget friendly. All in all, you want to pick something that’ll shred easily.
- Garlic – Cuban cuisine has garlic in almost every recipe. Can you ever go wrong with too much garlic?!
- Onion – In order for this dish to be authentic, it must have thinly sliced onions that are being caramelized at the same time as the meat is being fried.
- Lime & Orange – How I always remember Vaca Frita tasting is crispy (of course) and the strong citrus flavors. We use lime & orange or a sour orange if you can find it in your area.
How to make Cuban Vaca Frita
#1. Pressure cook or boil flank steak with aromatics.
#2. Shred
#3. Marinate shredded beef
#4. Pan fry with onions
Recipe Tips
#1 – The trick to crispy beef
Make sure to when you initially fry the beef with the onions, to not touch it for a good 5 minutes. This will ensure a crispy layer. Now, you can mix around constantly until you have your desired crispiness.
If you liked this Cuban Vaca Frita recipe, check out some other popular recipes on the blog!
Authentic Cuban Vaca Frita
Equipment
- 1 Pressure cooker
Ingredients
- 2 lbs flank steak cut into 3-4 chunks
- 2 bay leaves
- 2 tsp salt
- 4 garlic cloves minced
- 1 tsp cumin
- 1 tsp oregano
- 1 tbsp salt
- 1/2 tsp black pepper
- Juice of 2 limes
- Juice of 1/2 orange
- 1 medium white onion sliced
- 6 tbsp neutral oil
- Salt & pepper to taste
Instructions
- Pressure cook flank steak chunks with salt, bay leaves & enough water to cover for 40 minutes.
- Shred with two forks.
- Season with garlic, cumin, oregano, salt, pepper, lime & orange. Marinate for at least 30 minutes.
- In a pan on medium high heat, cook marinated meat and sliced onions untouched for 5 min to develop crispy crust.
- After one side is browned, continue to mix around until your desired crispiness.
