Vaca Frita (Crispy Shredded Beef)

🛒 Ingredients

• Flank Steak 600 g · 1500 kcal
• Onion 300 g · 120 kcal
• Garlic Cloves 30 g · 45 kcal
• Sour Orange Juice 120 g · 54 kcal
• Cumin, ground 4 g · 15 kcal
• Bay Leaf 1 g · 0 kcal
• Olive Oil 60 g · 480 kcal

👨‍🍳 Instructions

1. Place the flank steak in a large pot and cover with water. Add 2 whole garlic cloves, 1 quartered onion, and the bay leaves.
2. Bring to a boil, then reduce heat and simmer, covered, for 2-3 hours or until the beef is very tender and easily shredded.
3. Remove the beef from the pot, reserving 1/2 cup of the cooking liquid, and let it cool slightly. Discard the bay leaves, garlic, and onion from the liquid.
4. Once cool enough to handle, shred the beef against the grain using two forks or your hands.
5. In a bowl, combine the shredded beef with the sour orange juice, minced garlic, ground cumin, black pepper, and 1 teaspoon of salt. Mix well and let it marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
6. Heat the olive oil in a large skillet or cast-iron pan over medium-high heat. Add the sliced onions and sauté until softened and lightly caramelized, about 5-7 minutes.
7. Push the onions to one side of the pan. Add the marinated shredded beef to the empty side, spreading it out in a single layer. Fry for 5-7 minutes without stirring, allowing it to get crispy and browned.
8. Flip the beef and onions, then stir them together. If the pan seems dry, add a tablespoon or two of the reserved cooking liquid to moisten. Continue to fry, stirring occasionally, until the beef is very crispy and well-browned, about 5-10 more minutes.
9. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately with white rice, black beans, and plantains.