Vaca Frita

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Vaca frita — literally 'fried cow' — is one of the great street foods and home dishes of Cuba. Shredded beef is marinated in sour orange juice and garlic, then pressed flat in a screaming-hot pan until the edges char and caramelise. The result is crispy, citrusy, garlicky and deeply satisfying. It is traditionally served with black beans, white rice and tostones (fried plantain).

Ingredientes

Sirve 4

• 800 gbeef flank steak or brisket
• 4 clovesajo(picado)
• 80 mlsour orange juice(or equal mix of orange and lime juice)
• 1 tspground cumin
• 1 tspsal
• 2 tbspaceite vegetal
• 1 largeonion(thinly sliced into rings)
• 1 limejuice, to serve

Instrucciones

1. 1

   Boil beef

   Cover beef with water, add 1 tsp salt and simmer 45–60 minutes until very tender. Cool, then shred by hand into long strands.

2. 2

   Marinate

   Toss shredded beef with garlic, sour orange juice, cumin and salt. Marinate 30 minutes.

3. 3

   Sear in batches

   Heat a large cast-iron pan until very hot. Add oil. Spread beef in an even layer (don't stir). Press down with a spatula. Cook 4–5 minutes until the bottom chars and crisps. Flip and repeat.

4. 4

   Fry onion

   Remove beef. In the same pan, fry onion rings until soft and golden. Return beef and toss together.

5. 5

   Serve

   Squeeze lime over the top and serve immediately with white rice, black beans and tostones.

Variaciones

• •

  Make vaca frita de pollo using shredded chicken breast.

• •

  Serve in a wrap with avocado for a quick Cuban sandwich twist.

• •

  Vegetariano: cambia la proteína por champiñones ostra king asados, tofu ahumado o garbanzos cocidos — ajusta el condimento un poco hacia arriba para compensar.

• •

  Más picante: añade un chile fresco finamente picado o una cucharadita de pimienta de Aleppo/Urfa molida a los aromáticos para un calor cálido y estratificado en lugar de un golpe agudo único.

Almacenamiento

Refrigerate for 3 days. Reheat in a hot dry pan to restore crispness.

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