If you’re looking for a taste of Cuba, look no further than vaca frita. This popular dish features shredded beef that’s stewed until tender, then pan-fried until crispy and delicious. It’s a staple of Cuban cuisine and a favorite throughout Latin America.
Home cooks and food enthusiasts love vaca frita for its bold flavors and satisfying texture. And while it might seem intimidating to make, this recipe is surprisingly simple. I’ll walk you through each step, so you can enjoy authentic vaca frita no matter your skill level in the kitchen.
Vaca frita shares some similarities with ropa vieja, another well-loved Cuban beef dish. But vaca frita distinguishes itself with its crispy texture. So, are you ready to dive into this flavorful piece of Cuban culinary history? Let’s get cooking!
What is vaca frita?
Vaca frita is a popular Cuban dish whose name translates to “fried cow” or “fried beef” in Spanish.
To make it, the beef is stewed until it’s tender enough to shred. Then, the shredded beef is fried until it’s deliciously crispy.
Think of it as the crispiest, most craveable pot roast you’ve ever had!
Vaca frita vs. ropa vieja
Vaca frita is closely related to another popular Cuban dish, ropa vieja. Both use shredded beef as their base, but they differ in how the dish is finished.
While vaca frita is pan-fried until crispy, ropa vieja (“old clothes” in Spanish) is typically served simmered in a savory tomato-based sauce.
Ingredients for authentic vaca frita
What do you need to make authentic vaca frita? Here’s a quick rundown of the ingredients you’ll need:
Meat selection
The best cut of beef for vaca frita is flank steak. But if you can’t find flank steak, chuck roast makes a good substitute. Remember to slice the meat against the grain to keep it tender.
Broth and liquids
Beef broth will give your vaca frita a rich, savory flavor. You’ll need enough to cover the meat while it simmers.
Citrus juices are essential for the marinade. Lime juice, lemon juice, and orange juice all work well. The acidity helps to tenderize the meat and give it that classic Cuban flavor.
Seasonings and aromatics
No Cuban dish is complete without essential Cuban seasonings like adobo, cumin, oregano, salt, and pepper.
And don’t forget the garlic and onions! They’re key to building that authentic vaca frita flavor.
How to make vaca frita: a step-by-step guide
Ready to make some seriously delicious vaca frita? Here’s how it’s done:
Simmering the Beef
First, you’ll need to simmer a flank steak until it’s tender enough to shred.
- Cut the flank steak into smaller pieces that will fit into your pot.
- Combine beef broth, water, and bay leaves in the pot.
- Simmer for about 90 minutes.
The beef is ready when it’s tender enough to easily pull apart with a fork.
You can also cook the beef in a Dutch oven or an Instant Pot. If you’re using a Dutch oven, you may need to add more liquid to prevent the meat from drying out. With an Instant Pot, you can usually cut the cooking time in half.
Shredding and Marinating
Once the beef is cooked, let it cool a little before you start shredding. Use two forks to pull the beef apart into thin strands.
Next, whip up a marinade. Mix citrus juices (like lime, lemon, and orange), minced garlic, and the spices you like best in a bowl.
Marinate the shredded beef for at least 30 minutes, but no more than 45. Any longer than that, and the lime juice can start to break down the meat, making it mushy.
Frying to Crispy Perfection
Now for the best part: frying!
- Heat some olive oil in a large skillet over medium-high heat.
- Add sliced onions to the skillet and cook until they’re soft and translucent.
- Add the shredded beef in batches, being careful not to overcrowd the pan.
- Press down on the meat with a spatula to help it brown.
- Fry for 2 to 4 minutes per side, until the vaca frita is golden brown and crispy.
For the crispiest vaca frita, use a stainless steel pan. If the meat or onions start to look dry, add a little more oil.
Serving Suggestions
Vaca Frita is best with traditional Cuban sides. You can’t go wrong with white rice and black beans, or Moros y Cristianos, which combines the two. Crispy fried plantains, called tostones, are another great choice, as are sweet, ripe plantains called maduros.
Other sides include yuca fries, or a simple green salad with a citrus vinaigrette.
To plate, arrange the crispy beef next to a generous scoop of rice and beans. Garnish with fresh cilantro or a lime wedge. If you’re feeling fancy, add a drizzle of mojo sauce.
Storing and Reheating Vaca Frita
Got leftovers? Here’s how to keep them fresh and delicious:
To Refrigerate: Store your vaca frita in an airtight container in the fridge. It’ll stay good for 3-4 days.
To Freeze: Vaca frita freezes beautifully! Pack it in an airtight container (or vacuum seal it for extra protection) and freeze for up to 2 months (or 6 months if vacuum-sealed).
To Reheat: The best way to reheat vaca frita is in a skillet over medium heat with a little bit of oil. This helps keep it crispy. You can also microwave it for 2-3 minutes, but the texture will be a bit softer.
In Closing
Vaca Frita isn’t just a meal; it’s a celebration of Cuban flavors and culinary tradition. It’s a dish that’s both deeply satisfying and incredibly delicious, offering a perfect balance of crispy textures and savory, garlicky goodness.
I hope you’ll try this recipe and discover the magic of Vaca Frita for yourself! Feel free to experiment with different variations, adding your own personal touches to make it your own. Maybe a little extra lime, some finely chopped onions, or even a sprinkle of your favorite spices.
And if you do, please share your Vaca Frita creations and experiences! I’d love to hear how it turned out and what unique twists you added to this classic Cuban dish.