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Vaca Frita (Cuban Crispy Shredded Beef) Recipe

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4.1 from 44 reviews

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

  1. 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.
  2. 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.
  3. 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.
  4. Shred the meat: Once the steak is cooked and cooled slightly, shred it using two forks into thin strips.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: Cuban

Find it online: https://allyumcooks.com/vaca-frita-cuban-crispy-shredded-beef-recipe/