Glenn Lindgren: We generally make our vaca frita with leftover pot roast.
Jorge Castillo: You can also start from scratch by taking a chuck roast and cooking it in a covered pan on low heat on the stove top. Use just enough water to surround the roast, but NOT cover.
Raúl Musibay: Add two whole bay leaves, onion slices and some black pepper corns to season. Check frequently and add more water as needed.
Jorge Castillo: The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound.
Glenn Lindgren: Just use the freshly cooked roast in the recipe below.
Tender beef shredded and crisped in the frying pan for a unique taste treat.
INGREDIENTS:1 1/2 pounds leftover beef roast
Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.
Serve with lime wedges.
Salt and pepper the roast. Dust the roast lightly with flour and brown on both sides in olive oil. Place the roast in a covered pan or Dutch oven. Add the wine and just enough water to surround the roast, but NOT cover.
Add bay leaf, onion slices, and some black pepper corns to season. Check frequently and add more water as needed. The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound. Remove all vegetables and bay leaves and use in the vaca frita recipe above.
No copying or commercial duplication of any content (including photos) without the express written permission of the authors and proper attribution.
This new Kindle version contains all of the recipes and editorial copy from the original print edition. As a bonus, the new Kindle edition includes more than 24 new photos of the prepared dishes.
Search or Browse All of the Recipes by Photo