Cooking With Mesa How To Make Vaca Frita & Cuban Black Beans Episode 3

flank steak

🥗Healthier: chicken breast

💰Cheaper: chuck roast

Chicken is lower in fat and cost-effective.

lime juice

🥗Healthier: vinegar

💰Cheaper: lemon juice

Vinegar adds acidity with fewer calories.

black beans

🥗Healthier: kidney beans

💰Cheaper: pinto beans

Kidney beans are nutritious and affordable.

fried plantains

🥗Healthier: baked plantains

💰Cheaper: potatoes

Baked plantains reduce oil use and calories.

Soak black beans in water for 48 hours to hydrate them.

Chop yellow onion, green bell pepper, and garlic for the sofrito.

In a skillet, heat olive oil over medium heat.

Add chopped onions, green bell peppers, and garlic to the skillet and sauté until soft, about 5 minutes.

Remove the soaked black beans from water and add them to a pot with fresh water to cook.

Cook the black beans until tender, stirring occasionally, and season with salt and cumin.

In a separate skillet, cook the skirt steak instead of flank steak for tenderness and flavor.

Marinate skirt steak in lime juice, orange juice, garlic, and bay leaves for at least 2 hours.

Remove steak from marinade and pat dry with paper towels.

Heat olive oil in a skillet over medium-high heat until shimmering.

Sear the skirt steak for 5-7 minutes on each side until browned.

Remove steak from skillet and let rest for 10 minutes before shredding.

Add shredded steak back to the skillet with sautéed vegetables and season with cumin, salt, and black pepper; cook for 3-4 minutes until heated through.

Serve the vaca frita with cooked white rice, black beans, and garnish with cilantro.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary