Vaca Frita

Method16 steps · about 2 hr 10 min

1. 1

   Step 1: If using a large piece of meat, cut it into halves, thirds, or quarters so it fits in the pot without folding or overlapping.

   Uses 1½ pounds Flank Steak

2. 2

   Step 2: Arrange the meat in the pot.

   Uses Flank steak cut to fit the pot

3. 3

   Step 3: Pour the measured three cups beef broth over the steak in a pot that holds it without folding or overlapping, with the pieces covered by broth.

   Uses Flank steak arranged in the pot · 3 cups Beef Broth

4. 4

   Step 4: Set the pot over high heat. Once the broth comes to a boil, lower the heat to medium to medium-low, cover, and simmer for 45 minutes.

   Simmer steak · 45 minUses Steak in beef broth

5. 5

   Step 5: Turn the steak and simmer gently for another forty-five minutes, adjusting the heat to retain broth. The meat should be tender enough to shred; continue gently if it still resists.

   Simmer steak again · 45 minUses Steak and broth after first forty-five-minute simmer

6. 6

   Step 6: Remove the pot from the heat and transfer the flank steak to a cutting board or pan. Save the broth.

   Uses Tender cooked flank steak and its cooking broth

7. 7

   Step 7: Once cool enough to handle, shred the steak into thin strands using two forks.

   Uses Reserved cooked flank steak

8. 8

   Step 8: Return the shredded steak to the pot with the reserved broth. Sprinkle with salt (½ teaspoon), garlic powder (½ teaspoon), black pepper (¼ teaspoon), and lime juice (2 tablespoons). Stir well to combine and let sit for 15 minutes.

   Marinate shredded beef · 15 minUses Shredded cooked flank steak · Retained cooked beef broth · ½ teaspoon Salt · ½ teaspoon Garlic Powder · ¼ teaspoon Black Pepper · 2 tablespoons Lime Juice (about 1 lime)

9. 9

   Step 9: Heat the oil (2 tablespoons) in a large skillet or sauté pan over medium-high heat.

   Uses 2 tablespoons Oil (use an oil with a high smoke point like avocado or canola oil, or fat such as beef tallow)

10. 10

    Step 10: When the oil is hot, use tongs to lift the seasoned shredded beef from its broth into the skillet, letting excess liquid drain back into the pot. Retain that broth for the onions. Arrange the meat evenly; use smaller batches if needed, sharing the measured oil across them.

    Uses Heated measured frying oil · Seasoned shredded beef in retained cooking broth

11. 11

    Step 11: Cook for 3–5 minutes without stirring to allow the liquid to cook off and the bottom to develop a crispy, golden-brown crust.

    Brown first side of shredded beef · 5 minUses Drained shredded beef arranged in the hot skillet

12. 12

    Step 12: Using a large spatula, flip sections of the beef (do not stir). Repeat until all of the shredded beef is browned side up.

    Uses Shredded beef with browned first side

13. 13

    Step 13: Cook for another 1–2 minutes, keeping an eye on it, as this side will brown more quickly. Check after 1 minute to ensure it’s not burning. Flip over any sections that need more browning.

    Brown second side; check after one minute · 1 minUses Flipped shredded beef

14. 14

    Step 14: Remove the skillet from the heat and transfer the beef to a plate or pan.

    Uses Crisp cooked shredded beef

15. 15

    Step 15: Add the sliced onions (1 Large) to the skillet and return it to medium-low heat. Add 2–3 tablespoons of the reserved broth and cook, stirring frequently, until the onions reach your desired tenderness.

    Saute onions to desired tendernessUses 1 Large Onion (thinly sliced (white or yellow onions work well)) · 2–3 tablespoons retained cooking broth

16. 16

    Step 16: Serve the crisp beef with the sauteed onions. Add the optional chopped parsley and lime wedges if desired, with your preferred sides.

    Uses Prepared crisp beef reserved on a plate · Sauteed onions · Lime Wedges for serving (optional) · Fresh Chopped Parsley for garnish (optional)