If you have a craving for something savory, crispy, and packed with authentic Cuban flavor, then this Vaca Frita (Cuban Crispy Shredded Beef) Recipe is going to become your new favorite. This dish combines tender shredded beef with golden, crispy edges and a fragrant garlic and citrus marinade that will have your taste buds dancing. Whether you’re making it for a family feast or a special weekend dinner, Vaca Frita offers a perfect balance of textures and flavors that feels both comforting and exciting. Let me walk you through this incredible recipe, so you can bring a slice of Cuba’s delicious tradition right to your kitchen.
Ingredients You’ll Need
These ingredients are simple and straightforward, yet each one plays an essential role in building the bold, fresh, and crispy character of the dish. From the succulent flank steak to the aromatic garlic and vibrant green peppers, every component contributes to an authentic Cuban experience.
- 1 ½ pound flank steak: The perfect cut for shredding and frying, offering rich and beefy flavor.
- 12–14 cloves garlic: Adds intense aroma and depth, which is signature to Cuban cuisine.
- 2 teaspoons dried oregano: Brings a subtle earthiness that compliments the beef beautifully.
- 2 teaspoons kosher salt: Essential for seasoning and drawing out moisture to achieve that crisp texture.
- 1 teaspoon pepper: A straightforward peppery kick brightens the overall flavor.
- 3 green peppers (divided): Adds fresh crunch and mild sweetness; you’ll use some in cooking and some for garnish.
- 2 small onions (divided): Provides sweetness and classic savory notes throughout the dish.
- 1 cup dry white wine: Used to deglaze and infuse acidity, enhancing tenderness and flavor depth.
- 3 tablespoons avocado oil: A healthy oil with a high smoke point, perfect for crisping the shredded beef.
- 1 cup dry jasmine rice: The perfect fluffy base that absorbs all those fabulous juices.
- 1 14.5-ounce can black beans (rinsed and drained): Adds protein, texture, and authentic Cuban soul to your meal.
- Lime wedges: For a fresh, tangy finish that brightens every bite.
- 1 avocado (pitted, peeled, cut into chunks): Creamy contrast to the crispy beef, balancing the dish beautifully.
- 1 large tomato (cut into chunks): Adds juiciness and color as a fresh side element.
How to Make Vaca Frita (Cuban Crispy Shredded Beef) Recipe
Step 1: Prepare and Cook the Flank Steak
Start by seasoning the flank steak generously with kosher salt, pepper, and dried oregano. The salt not only flavors the meat but helps extract moisture for a better sear later on. Place the steak in a pot along with the chopped onions, green peppers, smashed garlic cloves, and white wine. Cover it with water and simmer gently until the beef is tender and shreddable, usually about 1.5 to 2 hours. This slow simmer allows the steak to soak up the aromatic flavors while becoming perfectly tender.
Step 2: Shred the Beef
Once the beef is cooked and cooled slightly, shred it using two forks or your hands. Be sure to remove any excess fat or tough bits. The shredded beef should be well infused with garlic and onions from cooking; this forms the base for the next crispy frying step.
Step 3: Crisp the Shredded Beef
Heat the avocado oil in a large skillet over medium-high heat. Add half of the shredded beef and press it down gently. Let it fry undisturbed so that it forms golden, crispy edges—which is the hallmark of great Vaca Frita. Stir and repeat until all the beef has a beautiful crunchy texture on the outside but remains juicy inside. Watch closely so it doesn’t burn, but allow it to get deliciously crispy!
Step 4: Sauté Remaining Vegetables
In the same skillet, toss the remaining sliced onions and green peppers until softened and slightly caramelized. These veggies add a fresh and sweet counterbalance when combined with the crispy beef at serving.
How to Serve Vaca Frita (Cuban Crispy Shredded Beef) Recipe
Garnishes
To achieve the full Cuban experience, garnish your Vaca Frita with juicy lime wedges, fresh avocado chunks, and ripe tomato slices. The acidity from lime cuts through the richness while the creamy avocado and bright tomato add freshness and color, elevating each bite to something spectacularly satisfying.
Side Dishes
This dish pairs perfectly with fluffy dry jasmine rice and tender black beans. The rice soaks up the flavorful beef juices while the beans bring earthiness and extra protein, turning your meal into a filling, well-rounded celebration of Cuban flavors.
Creative Ways to Present
Transform your Vaca Frita dinner into something special by serving it in a warm corn tortilla as a taco or layering it inside a fresh Cuban sandwich with pickles and mustard. For a casual lunch, pile the crispy beef and vegetables over a salad bed with a drizzle of lime vinaigrette for a lighter twist.
Make Ahead and Storage
Storing Leftovers
Leftover Vaca Frita keeps fantastically in the fridge for up to four days. Store the shredded beef separately from any sides to maintain crispiness when reheated. This way, you can enjoy a quick reheat without losing that coveted texture.
Freezing
If you want to keep the magic longer, freeze the shredded beef in an airtight container for up to three months. For best results, thaw overnight in the fridge before reheating to preserve the delicate balance of tenderness and crispiness.
Reheating
Reheat your Vaca Frita in a hot skillet with a touch of oil to bring back the crispy edges. Avoid the microwave for reheating as it can make the meat soggy. A quick sauté will keep this Cuban dish tasting fresh and vibrant just like the first time.
FAQs
Can I use a different cut of beef for this recipe?
While flank steak is ideal due to its texture and flavor, you can also use skirt steak or brisket. Just make sure to cook it slowly until very tender so it shreds easily and absorbs the seasonings properly.
What if I don’t have white wine?
If you don’t have white wine on hand, a splash of dry sherry or a mixture of white grape juice and a splash of vinegar can provide the acidity and depth needed for the marinade.
How do I make this dish gluten-free?
This recipe is naturally gluten-free as long as you use pure spices and check your canned beans for any additives. It’s a fantastic option for those needing to avoid gluten without compromising on flavor.
Can I make this recipe vegetarian or vegan?
For a vegetarian twist, try substituting the beef with shredded jackfruit or mushrooms. While it won’t have the same meaty texture, these ingredients absorb the bold seasonings beautifully for a satisfying plant-based alternative.
What is the best way to get the beef extra crispy?
Make sure your oil is hot before adding the shredded beef and avoid overcrowding the pan. Press the beef down firmly so it has direct contact with the pan, allowing those irresistible crispy bits to form all over.
Final Thoughts
There’s just something magical about Vaca Frita (Cuban Crispy Shredded Beef) Recipe that makes it a standout in any culinary repertoire. The mix of tender, juicy beef with crispy edges, aromatic garlic, and fresh garnishes is irresistible and deeply satisfying. Give this recipe a try and you’ll soon understand why it’s cherished in Cuban kitchens everywhere. Trust me, once you make it, Vaca Frita will become a go-to meal you’ll love sharing with friends and family again and again.
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Vaca Frita (Cuban Crispy Shredded Beef) Recipe
Vaca Frita is a classic Cuban dish featuring tender flank steak marinated in garlic, oregano, and spices, then pan-fried until crispy. Served with jasmine rice, black beans, fresh avocado, and lime wedges, this flavorful meal brings authentic Cuban flavors to your table with a perfect balance of textures and robust seasonings.
- Total Time: 1 hour 50 minutes
- Yield: 4 servings
Ingredients
Vaca Frita
- 1 ½ pounds flank steak
- 12 –14 cloves garlic, minced
- 2 teaspoons dried oregano
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 3 green peppers, divided
- 2 small onions, divided
- 1 cup dry white wine
- 3 tablespoons avocado oil
To Serve
- 1 cup dry jasmine rice
- 1 (14.5-ounce) can black beans, rinsed and drained
- Lime wedges, for garnish
- 1 avocado, pitted, peeled, and cut into chunks
- 1 large tomato, cut into chunks
Instructions
- Prepare the flank steak: Rinse and pat dry the flank steak. Mince the garlic cloves finely. Slice one green pepper and one onion thinly for sautéing later, and dice the remaining peppers and onions for marinating.
- Marinate the beef: In a large bowl, combine the flank steak with minced garlic, oregano, kosher salt, black pepper, diced green peppers, diced onions, and white wine. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
- Cook the steak: Remove the flank steak from the marinade, reserving the liquid. Place the steak in a pot with enough water to cover it along with some of the reserved marinade liquid and simmer on medium-low heat for about 1 to 1.5 hours, or until the meat is very tender and easily shredded.
- Shred the meat: Once the steak is cooked and cooled slightly, shred it using two forks into thin strips.
- Sauté vegetables: In a large skillet or frying pan, heat avocado oil over medium heat. Add the sliced green pepper and onion and cook until softened and caramelized, about 5-7 minutes.
- Fry the shredded beef: Add the shredded beef to the skillet with the sautéed vegetables. Fry together, pressing the meat down slightly and cooking until the edges become crispy and golden brown, about 8-10 minutes, stirring occasionally.
- Cook the rice and beans: While frying the beef, cook jasmine rice according to package instructions. Warm the rinsed black beans in a saucepan until heated through.
- Serve: Plate the crispy shredded beef alongside jasmine rice and black beans. Garnish with fresh avocado chunks, tomato pieces, and lime wedges for squeezing over the dish.
Notes
- Marinating the steak overnight enhances the flavor and tenderness.
- Use flank steak for authentic texture and taste; skirt steak can be a substitute if unavailable.
- Dry white wine can be substituted with additional beef broth if preferred.
- Avocado oil is recommended for its high smoke point and neutral flavor, but olive oil can be used.
- For a spicier version, add a pinch of crushed red pepper flakes in the marinade.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cuban
