Recipe
Cuban Vaca Frita
Shredded beef, marinated with lemon and garlic, and fried with onion until crispy. A Cuban classic to serve with white rice.
- Preparation30 min
- Cooking1 h
- Total time1 h 30 min
- Servings4 servings
- DifficultyEasy
Crispy on the outside, juicy on the inside, and with that citrus touch that gives it all its Cuban magic, vaca frita is a classic that always conquers the table. The cilantro or parsley added at the end brings freshness and color, enhancing the homemade flavor of this timeless dish.
Ingredients
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Method
Cooking the meat
- Place the meat in a pot with water, salt, pepper, and the bay leaf. If you wish, also season with garlic, onion, oregano, and cumin powder.
- Cook over medium heat until tender: about 30 minutes in a pressure cooker or 1 hour in a covered pot.
- Drain the meat and let it cool slightly.
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Shredding
- When warm, shred the meat into fine strands with your hands or with a fork.
Marinating
- Mix the shredded meat with lemon juice (or sour orange), salt, pepper, and the crushed garlic.
- With your fingers, ensure the marinade thoroughly impregnates all the meat.
- Also add the julienned onion.
- Let it rest for at least 20 minutes to absorb the flavor.
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Frying
- In a large skillet, heat the oil.
- Add the shredded meat with all the seasonings and sauté over medium-high heat until golden and crispy on the outside, but juicy on the inside.
- Finally, add the well-chopped cilantro or parsley and mix.
