Vaca Frita Recipe

Name: Vaca Frita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 3 pounds flank steak; 2 bay leaves; 1 carrot, cut into 3 pieces; 1 tomato, cut in half; 1/2 tablespoon cumin; 1/2 tablespoon oregano; 1/4 cup olive oil; 1 large Spanish onion, julienned; 2 tablespoons cilantro, chopped; 1 1/4 cups lime juice; Salt and pepper

Servings: persons

3 pounds flank steak
2 bay leaves
1 carrot, cut into 3 pieces
1 tomato, cut in half
1/2 tablespoon cumin
1/2 tablespoon oregano
1/4 cup olive oil
1 large Spanish onion, julienned
2 tablespoons cilantro, chopped
1 1/4 cups lime juice
Salt and pepper

1
To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water.
2
Boil the meat until it becomes tender, then remove from the liquid, and shred the meat.
3
Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly.
4
Flip it over and cook until both sides become crispy.
5
In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice.
6
Season with salt and pepper, to taste.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 3 pounds flank steak, 2 bay leaves, 1 carrot, cut into 3 pieces, 1 tomato, cut in half, and more.

Yes, Vaca Frita falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vaca Frita

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