Vaca Frita

Cuban  Crispy Beef...

I have been obsessed with cooking Cuban food since we came back from Miami where my niece went out and got us the BEST Cuban takeout. So this is my version of Vaca Frita which I made using a London Broil steak.

Step 1: halve an onion and a bell pepper, cut steak into 4 pieces, cover with water, add a bay leaf and first boil then simmer for at least 45 minutes.

You want to cook it enough that it will shred.

Discard the veggies and save broth for some other use.

Let the meat cool and then use a fork to shred.

Marinate the cooked shredded beef for 2 hours in:
2 crushed garlic cloves
1/4 C. lime juice
3 Tablespoons olive oil
Cracked black pepper

Traditionally you fry the beef in batches, but I spread it out on a cookie sheet and put it under the broiler until sizzling and crispy.

I served it with my favorite yellow rice and black bean salad. Just layer rice, black beans, red onion and dress it with olive oil and red wine vinegar.  Guaranteed yummy.