Go Back
–+ servings
Cuban Vaca Frita Recipe
Print

Cuban Vaca Frita (Shredded Fried Beef)

Course dinner, Main Course
Cuisine Cuban
Prep Time 10 minutes
Cook Time 1 hour 45 minutes
Marinating Time 30 minutes
Servings 6 people
Author Coco and Ash

Ingredients

Simmering

  • 2-3 pounds flank steak
  • 2 teaspoons adobo seasoning (found here)
  • ½ teaspoon cumin
  • 1 teaspoon dried oregano
  • 2 cups beef broth
  • 3 bay leaves
  • 4 cups water

Marinating

  • 2 tablespoons olive oil
  • juice from 2 limes
  • 1 teaspoon salt
  • 6 large garlic cloves (minced)

Frying

  • 2 tablespoons olive oil
  • 1 large white or yellow onion (sliced into strips)

Instructions

Simmering

  • Cut your flank steak into pieces that are about 2-3 inches wide (see photos).
    2-3 pounds flank steak
  • Add the meat to a large dutch oven or stock pot and sprinkle with the adobo, cumin, and oregano.
    2 teaspoons adobo seasoning, 1 teaspoon dried oregano, ½ teaspoon cumin
  • Cover the meat with the water and beef broth and add in the bay leaves.
    2 cups beef broth, 4 cups water, 3 bay leaves
  • Bring everything to a full boil then reduce to a simmer. Cover and let simmer for about 90 minutes or until the meat easily pulls apart.
  • Remove the meat from the liquid (discard the liquid). Shred the meat using 2 forks.

Marinating

  • Add the shredded meat to a bowl and add in the marinade ingredients.
    2 tablespoons olive oil, juice from 2 limes, 1 teaspoon salt, 6 large garlic cloves
  • Allow the meat to marinate for 30-45 minutes (do not go longer as it can break down the meat too much).

Frying

  • After marinating the meat, heat a large skillet over medium/high heat.
  • Add in the 2 tablespoons of olive oil and the sliced onions to the skillet and stir while cooking for about 2 minutes.
    2 tablespoons olive oil, 1 large white or yellow onion
  • Move the onions to one side of the pan to make room for the beef. (Don't forget to stir the onions every few minutes to cook evenly.)
  • Add the beef to the skillet in small batches so you don't over crowd the pan. Spread it into a thin layer allow to cook for 3-4 minutes without moving it. Use a spatula to flip the meat over and cook for another 3-4 minutes.
    (You can add more oil to the pan if the meat or onions seem to be drying out)
  • When all the beef has been fried, mix it together with the cooked onions. and serve with white rice and back beans!