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Here’s a dish I made this evening that is sure to please any palate, especially of you like beef. This is a common and popular Cuban dish.

Vaca Frita

Vaca Frita recipe from Alex Garcia’s “In a Cuban Kitchen”

Serves 4

3 #’s Flank Steak

2 Bay Leaves

1 Carrot, cut into 3 pieces

1 Medium tomato cut in 1/2

1/2 Tbls cumin

1/2 Tbls dried oregano

1/4 cup olive oil

1 large Spanish Onion

2 Tbls fresh cilantro

1/4 cup fresh lime juice

Salt and pepper, to season

In a small stock pot, add the meat, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Bring to a boil and then simmer for 1 hour or until tender. Remove from heat, drain and shred meat by hand. Heat a skillet until it is very hot and add 1/8 cup of olive oil. Add the shredded meat, being sure to spread the meat evenly over the pan. Flip the meat and cook until both sides becomes crispy. In a separate pan, add the remaining olive oil and cook the onion until caramelized. Mix the meat, cilantro and lime juice. Season with salt and pepper. Ideally serve with white rice and fried plantains.