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Cuban Vaca Frita Crispy Pan-Fried Shredded Beef with Onions and Lime
Classic Cuban 'fried cow': flank steak simmered until fork-tender, shredded and pan-fried hot until intensely crispy on the edges, tossed with caramelized onions, garlic, and fresh lime juice.
Prep
15 min
Cook
45 min
Total
60 min
Ingredients
servings
4
- Beef flank or brisket600 g
- White onions thinly sliced into rings250 g
- Garlic cloves minced5 clove
- Fresh lime juice45 ml
- Dried oregano1 tsp
- Ground cumin1 tsp
- Olive oil for searing30 ml
- Fine sea salt5 g
Preparation Steps
1
Boil beef in salted water for 35-40 minutes until tender. Let cool slightly, then shred into long strands using two forks.
2
Season shredded beef with minced garlic, ground cumin, dried oregano, salt, and half the fresh lime juice.
3
Heat olive oil in a cast iron skillet over high heat. Press shredded beef in a flat single layer and sear undisturbed for 3-4 minutes until deeply browned and crispy. Toss in sliced onions and remaining lime juice, stir-fry for 3 minutes until onions soften, and serve hot.
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Nutrition Facts
per servingCalories
340
Protein
39g
Carbohydrates
7.5g
Fat
16g
*estimated values per serving
Provenance & Public Domain Audit
Source: Global Culinary Heritage / USDA Public Domain Collection (United States Department of Agriculture (USDA) & World Gastronomic Archives)
Legal status: Public Domain (17 U.S.C. Ā§ 105) ā¢ 17 U.S.C. Ā§ 105
License: Creative Commons CC0 1.0 Universal
