Homemade Vaca Frita: 6 Secrets to Cuban Flavor

Savor the Flavor: Homemade Vaca Frita You’ll Love

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Prepare the Broth: In a Dutch oven or large pot, combine flank steak, bay leaves, and salt. Pour in enough water to cover the meat and bring it to a boil. Reduce heat, cooking at medium-low for 1 to 1 1/2 hours until tender. Save the broth for later!
Shred the Meat: Transfer the tender flank steak to a platter and shred it with two forks or your fingers until you have delightful strands of beef.
Marinate the Beef: In a large bowl, mix the shredded meat with fresh lime juice, 2 tablespoons of oil, minced garlic, complete seasoning, and salt + pepper. Toss gently and let it marinate at room temperature for 30 minutes.
Heat the Skillet: In a large skillet, warm the remaining oil over medium heat. Remove the marinated meat from the bowl and discard the marinade. Add the shredded beef to the skillet in a single, even layer.
Crisp the Beef: Pan-fry the beef for 5 minutes, undisturbed, pressing down with a spatula. Flip and fry the other side for another 4 minutes until perfectly sizzling and golden.
Sauté the Onions: Reduce heat to medium-low and stir in the sliced onions. Sauté with the meat until the onions have softened, about 4-5 minutes. Serve with rice, beans, and lime wedges.