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.
