Vaca Frita (Shredded Beef) – a delicious recipe with bay leaf, flank steaks, salt, pepper, sour orange juice, lime juice. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours.
2
Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips.
3
Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside.
4
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; saute, stirring often, 7 to 10 minutes. Add half the onions and saute about 5 minutes, until the edges of the beef become crispy.
5
Transfer the mixture to a large plate. Repeat sauteing with the remaining ingredients. Serve with rice and lime wedges.
894
kcal
Calories
56
g
Fat
34
g
Carbs
64
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 bay leaf, 2 lbs flank steaks, 1 teaspoon salt (to taste), 1/2 teaspoon pepper, and more.
Yes, Vaca Frita (Shredded Beef) 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.
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