Vaca Frita Recipe

Poach the beef

Place the flank steak in a medium pot. Add beef broth, orange juice, lime juice, smashed garlic, bay leaves, 0.5 tsp salt and 0.25 tsp black pepper. Bring to a gentle simmer, cover, and poach 1 to 1¼ hours until fork-tender. Remove meat and let cool in its liquid for 10 minutes, then remove and reserve 1/2 cup of the cooking liquid. Discard bay leaves and garlic.

Shred and season

Using two forks, shred the cooled beef into long, thin strands. Transfer to a bowl and toss with cumin, oregano, smoked paprika, remaining 0.75 tsp salt and 0.5 tsp black pepper. Add 1–2 tablespoons of the reserved poaching liquid if the meat seems dry to help distribute seasoning.

Crisp the shredded beef

Heat 3 tbs olive oil in a large cast-iron or heavy skillet over medium-high heat until shimmering. Add the shredded beef in an even layer (work in batches if necessary). Press gently with a spatula and let cook, undisturbed, 3–4 minutes until browned and crisp on the bottom. Flip or stir and continue to sear 3 more minutes until edges are caramelized and crisp. Transfer to a plate and keep warm.

Sauté onions and peppers

In the same skillet, add 1 tbs vegetable oil if needed. Add thinly sliced onion and green pepper and sauté over medium heat 4–5 minutes until softened and just beginning to brown, scraping up any browned bits from the pan. Add the crisped shredded beef back to the skillet and toss to combine, warming through 1–2 minutes. Taste and adjust seasoning. Garnish with chopped cilantro if using.

Heat 1 tbs olive oil in a small saucepan over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add the minced garlic and 0.25 tsp cumin; cook 30 seconds until fragrant. Add the drained black beans, 1/4 cup water or reserved bean liquid, 1/2 tsp salt and 1/4 tsp black pepper. Simmer 5 minutes to heat through.

Transfer the beans and cooking liquid to a blender or use an immersion blender and purée until smooth but still slightly textured. If too thick, add up to 2–3 tbs water to reach desired consistency. Keep warm.

Peel the ripe plantains and slice diagonally into 1/2-inch thick pieces. Heat 1/4 cup vegetable oil in a nonstick skillet over medium heat until hot but not smoking.

Add plantain slices in a single layer (work in two batches if necessary). Fry 2–3 minutes per side until deeply golden and caramelized. Transfer to a paper-towel lined plate and immediately sprinkle with 1/4 tsp salt. Keep warm.

Rinse 1 cup long-grain white rice under cold water until water runs clear. In a small saucepan bring 1.75 cups water to a boil with 1/4 tsp salt and 1 tsp olive oil or butter.

Add rice, stir once, reduce heat to low, cover tightly and simmer 15 minutes without lifting the lid. Remove from heat and let rest, covered, 10 minutes. Fluff with a fork before serving.

Spoon a portion of white rice on the plate. Add a generous scoop of black bean purée beside the rice. Place a mound of vaca frita on the plate, topped with some sautéed onions and peppers. Arrange 3–4 slices of sweet plantain alongside. Garnish with chopped cilantro if desired and serve immediately.