Entree: Cuba – Central Culinary Region – Vaca frita (Crispy fried beef)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 lb (907 g) flank or skirt steak (flank/skirts are best for shredding)
- 1 cup (240 ml) sour orange juice (naranja agria) or substitute: 1/2 cup (120 ml) orange juice + 1/4 cup (60 ml) lime juice
- 6 cloves garlic, minced (about 1.5 tbsp / 22 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (1 g) dried oregano
- 1 bay leaf
- 1.5 tsp (9 g) kosher salt, or to taste
- 1/2 tsp (1 g) ground black pepper
- 3 tbsp (45 ml) vegetable oil, divided
- 1 large onion, thinly sliced (about 8 oz / 225 g)
- 1/2 cup (120 ml) beef broth (optional, to deglaze)
- Lime wedges, for serving
- Fresh cilantro, chopped, for garnish (optional)

Instructions

1. Marinate and braise: place the 2 lb steak in a wide skillet or saucepan. Pour the sour orange juice (or orange + lime substitute) over the meat; add minced garlic, cumin, oregano, bay leaf, salt and pepper. Cover and simmer gently over low heat 1.5–2 hours, or until the beef is very tender and easily shredded. Alternatively braise in a 325°F (160°C) oven for 1.5–2 hours.
2. Shred and drain: remove the beef and let cool slightly; shred into bite-sized strips with two forks. Reserve and skim the cooking liquid—set aside 1/4 cup (60 ml) to moisten if needed and discard the rest or keep for another use.
3. Crisp the beef: heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Add the shredded beef in a single layer and press down slightly; cook, undisturbed, until the bottom is deeply browned and crisp, about 3–4 minutes. Flip and crisp other sides, working in batches if necessary, adding remaining 1 tbsp (15 ml) oil as needed.
4. Add onions and finish: push beef to the sides and add sliced onion to the center of the pan; sauté until softened and golden, about 3–4 minutes. Toss onions with the crisped beef; if pan is very dry, deglaze with up to 1/2 cup (120 ml) beef broth and cook until most liquid evaporates so beef remains crisp.
5. Brighten and serve: remove bay leaf, squeeze fresh lime over the beef, sprinkle with chopped cilantro if using, and serve immediately while crisp.