Vaca Frita Recipe
Vaca frita recipe is all about bold flavor, tender beef, and those crispy edges that make every bite so good. What I like about this method is that we keep things simple, use everyday ingredients, and still get that authentic taste without overcomplicating anything.
This vaca frita recipe brings together tender shredded beef and crispy, golden edges with a bright and garlicky onion mojo. It’s a simple process that delivers bold flavor using everyday ingredients, making it perfect for a quick weeknight meal or a satisfying weekend dish.
What makes this Vaca Frita recipe the best on the internet
- Uses a pressure cooker to make the beef tender faster
- Shredding the beef before frying gives you more crispy edges
- Simple, everyday ingredients that are easy to find
- The fresh mojo adds bright, bold flavor without extra effort
- Flexible recipe—you can adjust seasoning and acidity to your taste
Ingredients
For the Beef:
- 1.5–2 lbs flank steak (or skirt steak)
- ½ bell pepper (any color), roughly chopped
- ½ white onion
- 1 medium tomato
- Water (enough to cover the beef)
For the Onion Mojo:
- 3–4 tablespoons olive oil
- 1 white onion, sliced
- 4 garlic cloves, minced
- Juice of 1 lemon (or more to taste)
- Salt, to taste
- Fresh cilantro, chopped (optional)
For Frying:
- 1–2 tablespoons oil
- Salt and black pepper, to taste
How to Make This Cuban Vaca Frita Recipe
First thing you want to do is focus on the beef. I like using flank steak for this because it works perfectly for both vaca frita and ropa vieja.
Start by cutting the beef in half, then into a few smaller pieces. This is going to help it cook faster and get tender much easier.
Add everything into your pressure cooker. Go in with the beef, half a bell pepper, half a white onion, and one whole tomato. Then pour in enough water to fully cover the meat.
Cover your pressure cooker and let it cook for about 45 minutes.
After 45 minutes, your beef should be nice and tender. Go ahead and transfer everything to a tray and let it cool for about 5 minutes.
Once it’s cool enough to handle, shred the beef using two forks or your hands. You want thin strands because that’s what gives you those crispy edges later.
Now let’s make the mojo. Add olive oil to a pan until it covers the bottom. Bring it to medium heat, then add your sliced onion.
Cook that for about 2 to 3 minutes, stirring a little, until it starts to soften. Add a pinch of salt, and once the onion turns soft and slightly transparent, go in with the garlic.
Stir for about a minute, then turn off the heat and add the fresh lemon juice. If you like it more tangy, go ahead and add a little extra. Finish it with some chopped cilantro if you like it.
Now for the final step—frying the beef.
Add a little oil to a hot pan. Once it’s hot, add your shredded beef in an even layer. Season with salt and pepper.
Let it cook without moving it too much so it can crisp up. Give it about a minute per side, or a little longer if you want it extra crispy.
Once it’s golden and crispy to your liking, remove it from the pan and go in with your mojo.
At this point, you can either layer it or mix it—add the onions right on top of the beef, or bring everything together in the pan and toss it so the crispy shredded beef soaks up all that flavor. Either way, it’s meant to be served together so every bite has that balance of crispy beef and that fresh, garlicky mojo.
Serving Suggestions
- Serve it with white rice and fried sweet plantains for a classic combination
- Pair it with black beans and a simple salad for a balanced plate
- Use it as a filling for tacos, wraps, or sandwiches for something different
Storage Tips and Reheating
Store any leftovers in an airtight container in the fridge for up to 3 days.
To reheat, use a pan over medium heat instead of the microwave. This helps bring back that crispy texture.
This recipe is freezer-friendly. Store the shredded cooked beef before frying for best results. When ready to use, thaw and fry fresh for that crispy finish.
More 5-star recipes to try
Cuban Vaca Frita
Ingredients
Method
- First thing you want to do is focus on the beef. I like using flank steak for this because it works perfectly for both vaca frita and ropa vieja.
- Start by cutting the beef in half, then into a few smaller pieces. This is going to help it cook faster and get tender much easier.
- Add everything into your pressure cooker. Go in with the beef, half a bell pepper, half a white onion, and one whole tomato. Then pour in enough water to fully cover the meat.
- Cover your pressure cooker and let it cook for about 45 minutes.
- After 45 minutes, your beef should be nice and tender. Go ahead and transfer everything to a tray and let it cool for about 5 minutes.
- Once it’s cool enough to handle, shred the beef using two forks or your hands. You want thin strands because that’s what gives you those crispy edges later.
- Now let’s make the mojo. Add olive oil to a pan until it covers the bottom. Bring it to medium heat, then add your sliced onion.
- Cook that for about 2 to 3 minutes, stirring a little, until it starts to soften. Add a pinch of salt, and once the onion turns soft and slightly transparent, go in with the garlic.
- Stir for about a minute, then turn off the heat and add the fresh lemon juice. If you like it more tangy, go ahead and add a little extra. Finish it with some chopped cilantro if you like it.
- Now for the final step—frying the beef. Add a little oil to a hot pan. Once it’s hot, add your shredded beef in an even layer. Season with salt and pepper.
- Let it cook without moving it too much so it can crisp up. Give it about a minute per side, or a little longer if you want it extra crispy. Once it’s golden and crispy to your liking, remove it from the pan.
- At this point, you can either layer it or mix it—add the onions right on top of the beef, or bring everything together in the pan and toss it so the crispy shredded beef soaks up all that flavor. Either way, it’s meant to be served together so every bite has that balance of crispy beef and that fresh, garlicky mojo.
