Vaca Frita Daisy Recipes

VACA FRITA

Steps:

• Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
• Bring to a boil over high heat.
• Skim off the scum that rises to the surface.
• Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
• Strain the meat, discard broth or save for another use.
• Let the meat cool.
• Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
• Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
• Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
• About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
• Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
• Transfer the meat to plates or a platter with a slotted spoon or tongs.
• Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
• Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.

VACA FRITA (PAN-FRIED BEEF)

Steps:

• Cut 1 onion in half and thinly slice the remaining onion. Set aside.
• Combine flank steak, halved onion, bell pepper, and bay leaf in a large saucepan. Cover with water and bring to a boil over high heat. Reduce heat to medium and let simmer until meat is easily shredded with 2 forks, about 20 minutes. Transfer flank steak to a work surface and let cool, about 10 minutes. Strain beef broth and save for another use. Shred cooled meat using 2 forks and place into a separate bowl.
• Mix garlic with 1/2 teaspoon salt in another bowl. Apply paste onto the meat, along with lime juice, olive oil, and sliced onion. Let stand at room temperature for at least 30 minutes to 1 1/2 hours.
• Heat a large skillet over medium-high heat and add butter. Working in small batches, spread shredded beef in a thin layer into the skillet and season with salt and pepper. Cook, turning once or twice, until sizzling and crispy, about 7 minutes per batch. Transfer to a platter and serve with lime wedges.

VACA FRITA

Steps:

• To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste.

VACA FRITA (DAISY)

Steps:

• Bring ingredients through peppercorns to a boil in large pot. Simmer 2 hrs. Let cool. Strain & save broth. Pound steak to about 1/2 in thick. Season both sides with adobo up to 2 days in advance. Cut steak into 1 in strips. Pour 1/4 in oil in skillet & fry until crispy.