Vaca frita | Cuban fried shredded beef

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.

Boil the skirt steak until cooked, then shred it into small pieces.

In a pan, heat about 3 tablespoons of olive oil over medium heat.

Add the sliced onion and fry lightly to caramelize without browning too much.

Add the minced garlic and quickly fry to avoid burning, then set the onion and garlic aside.

Add another 3 tablespoons of olive oil to the pan and increase the heat.

Add the shredded skirt steak to the pan and season with cumin, oregano, salt, and pepper.

Let the beef fry until crispy, stirring minimally to achieve crispiness.

Add the sautéed onions back into the pan with the beef.

Squeeze half of the lime over the beef, saving the other half for serving later.

Add fresh cilantro to the mixture, if desired, and cook for an additional 2 minutes until ready to serve.

Cooking Techniques

Equipment Needed

Spice Level: