VACA FRITA

Vaca Frita image

Enjoy this crispy shredded beef steak recipe that's garnished with cilantro - a hearty Cuban dinner.

Provided by Betty Crocker Kitchens

Categories Entree

Time 1h30m

Yield 5

Number Of Ingredients 14

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Ingredients

2 lb beef flank steak or skirt steak
6 cups water (enough to cover steak)
1 large onion, cut into fourths
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 bay leaf
1/4 cup olive oil
1 large sweet onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lime juice or sour orange juice
1/2 teaspoon salt
Fresh cilantro leaves, if desired

Steps:

In 6-quart Dutch oven, mix beef ingredients. Heat to boiling over high heat. Cover; simmer about 1 hour or until beef is tender. Remove beef from liquid; reserve liquid.
Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook and stir onion in oil 15 to 20 minutes or until onion is light golden brown; remove from skillet and set aside. In same skillet, cook garlic 1 to 2 minutes; remove from skillet and set aside.
Using 2 forks, shred beef. In same skillet heat oil over medium-high heat and add shredded beef to skillet; cook over medium-high heat about 10 minutes or until crispy. Stir in chopped cilantro, lime juice and salt. Add cooked onions and garlic; mix well. Place shredded beef on plates. Serve with reserved liquid. Garnish with cilantro leaves.

Nutrition Facts : Calories 370, Carbohydrate 8 g, Cholesterol 130 mg, Fiber 1 g, Protein 54 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g

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