😋 Desde que Preparo la CARNE Así TODO el Mundo quiere Repetir

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.

Tenderize the flank steak by covering it with water and adding onion, garlic, bay leaves, cumin, and oregano.

Cover and pressure-cook for about 35 minutes.

Wrap a head of garlic in aluminum foil, add olive oil, salt, and black pepper, then bake at 180 degrees Celsius for 40 minutes to 1 hour.

Mix the roasted garlic with butter and fresh parsley, then set aside.

Check the meat; it should be tender enough to shred easily.

Shred the meat using hands or forks, being careful as it will be hot.

Prepare the remaining ingredients by slicing a white onion into julienne strips and chopping 5 to 6 cloves of garlic.

Sauté the onion, garlic, and optional red and green bell peppers in a skillet with hot oil over medium-low heat for 5 to 8 minutes until the onion is translucent and the garlic is lightly golden.

Add the shredded meat to the skillet, increase the heat to medium-high, and cook until the meat is browned, seasoning with salt, black pepper, and sweet paprika.

Squeeze fresh lemon juice over the meat.

Open the bread, spread the garlic butter mixture inside, and add the vaca frita on top.

Melt queso aguda on top in the oven at 180 degrees Celsius for about 5 minutes, optionally using a torch to brown the cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary