Vaca Frita

1. 1

   Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.

2. 2

   Bring to a boil over high heat.

3. 3

   Skim off the scum that rises to the surface.

4. 4

   Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.

5. 5

   Strain the meat, discard broth or save for another use.

6. 6

   Let the meat cool.

7. 7

   Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.

8. 8

   Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.

9. 9

   Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.

10. 10

    About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.

11. 11

    Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.

12. 12

    Transfer the meat to plates or a platter with a slotted spoon or tongs.

13. 13

    Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.

14. 14

    Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.

* Per serving · 4 servings · Values may vary.