Vaca Frita

Recipe by Hey Jude
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
    lbs skirt steaks
  • 1
    small onion, quartered
  • 1
    tomatoes, quartered
  • 1
    carrot, cut into 1 inch pieces
  • 1
    clove garlic, peeled
  • To Finish the Dish
  • 3
    cloves garlic, minced
  • 12
    teaspoon salt
  • 3
    tablespoons fresh lime juice or 3 tablespoons sour orange juice
  • 2
    tablespoons olive oil
  • 1
    small onion, sliced as thinly as possible
Advertisement

DIRECTIONS

  • Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
  • Bring to a boil over high heat.
  • Skim off the scum that rises to the surface.
  • Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
  • Strain the meat, discard broth or save for another use.
  • Let the meat cool.
  • Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
  • Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
  • Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
  • About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
  • Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
  • Transfer the meat to plates or a platter with a slotted spoon or tongs.
  • Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
  • Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.
Advertisement