Vaca Frita fried Shredded Flank Beef

Vaca Frita (Fried Shredded Flank Beef )

chefpepinsite MEATS 5 Comments

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Vaca Frita (Fried Shredded Flank Beef )
Vaca Frita fried Shredded Flank Beef
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Servings
Ingredients
  • 2 lbs flank steak
  • 1 onion large
  • 3 cloves garlic
  • 4 cups water (enough to cover the meat)
  • 1/2 cup vegetable oil
  • 2 onions, cut in rings
Servings
Ingredients
  • 2 lbs flank steak
  • 1 onion large
  • 3 cloves garlic
  • 4 cups water (enough to cover the meat)
  • 1/2 cup vegetable oil
  • 2 onions, cut in rings
Vaca Frita fried Shredded Flank Beef
Votes: 6
Rating: 4.33
You:
Rate this recipe!
Recipe Notes

Cut the flank steak about 6 inches in length. Using a pressure cooker add the flank steak, the water, onions, the garlic and salt to taste.

Close the pressure cooker and at high heat, cook the meat until the pressure cooker starts to whistle. Reduce the heat to low and continue cooking for 25 minutes.

Drain (you can save the broth to make a delicious soup) and with the help of two forks, shred the meat in strings.

In a sauce pan at high heat, using half of the oil, cook half of the meat until it browns. Remove the cooked meat into a bowl and repeat the procedure for the other half. Once the second half is browned, remove all of meat from the sauce pan and add to the bowl.

Using the same saucepan, heat the rest of the oil on high and sauté the onions until soft. Add the meat and stir well. Add the lime and continue cooking until the onions brown as well.

Serve with white rice and black beans.

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Comments 5

    1. Post
      Author
  1. I wondered why there is no lime in the ingredients, and then I saw “add the lime” in the instructions…would you please specify how much lime and what kind–juice? Pulp? I don’t want to take anything for granted. Thanks!

  2. Hola chef Pepin si usted pudiera por favor mandarme la receta de los exquisitos frijoles negros que usted cocina, me gustaria guardarsela a mi nieta para cuando aprenda a cocinar , muchas gracias Graciela.

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