Vaca Frita Recipe

Simmer the beef

Place the flank or skirt steak in a large pot. Add crushed garlic, bay leaves, 1.5 tsp kosher salt, 1 tsp black pepper, and 6 cups of water (enough to cover the meat). Bring to a gentle boil over medium-high heat, then reduce to a simmer. Partially cover and simmer until the meat is fork-tender, about 1 to 1 1/4 hours. Skim any foam from the surface during cooking.

Shred and marinate briefly

Remove the meat and reserve 1/2 cup of the cooking liquid. Let the meat cool slightly until you can handle it, then shred finely with two forks or your hands into thin pieces. Transfer shredded beef to a bowl and toss with 1/3 cup of the mojo (see mojo directions) and 2 tablespoons of the reserved cooking liquid to keep it moist. Let it rest for 10 minutes to absorb flavors.

Crisp the beef

Heat 1/2 cup vegetable oil in a large heavy skillet (cast iron preferred) over medium-high heat until shimmering. Spread shredded beef in an even layer in the pan (do this in batches if necessary to avoid overcrowding). Press down slightly with a spatula and let cook undisturbed 3–4 minutes until the bottom is deeply browned and crisp. Flip and stir, continuing to crisp and brown the beef, 4–6 more minutes total, until most pieces are lacy and crispy. Transfer to a plate lined with paper towel to drain.

Sauté onions with mojo

Remove excess oil from the skillet, leaving about 1–2 tablespoons. Add the thinly sliced onion and sauté over medium heat 4–6 minutes until softened and starting to caramelize. Pour 2–3 tablespoons of the prepared mojo over the onions and cook 1–2 minutes to deglaze and warm the sauce. Return the crispy shredded beef to the pan and toss with the onions and mojo for 1–2 minutes to combine and reheat. Taste and adjust salt and pepper as needed.

Make the mojo while the beef simmers: In a bowl whisk together 3/4 cup fresh orange juice, 1/4 cup fresh lime juice, 2 tbsp olive oil, 4 minced garlic cloves, 1 tsp ground cumin, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper until well combined. Reserve about 1/3 cup to toss briefly with the shredded beef before frying and keep 2–3 tablespoons handy to deglaze the onions when finishing. Any leftover mojo can be served at the table.

Heat cooked rice and warm the beans. If serving plantains: heat 1 tablespoon oil in a skillet over medium heat. Add peeled sliced ripe plantains in a single layer and fry 2–3 minutes per side until golden brown and caramelized. Transfer to a plate and season lightly with salt.

Plate: divide rice and beans among plates. Top with a generous portion of vaca frita and spoon any pan juices or remaining mojo over the beef. Garnish with chopped cilantro or parsley. Offer plantains or a simple green salad as the alternate side.