Raw Frita Recipes

YUCA FRITA

Steps:

• Heat the oil in a large heavy skillet over medium-high heat. Place the yuca fries in the hot oil and fry until golden brown, about 20 minutes. Turn occasionally to brown them evenly. Remove from the skillet with a slotted spoon or spatula and season with salt. Squeeze lime juice over them if you like and serve immediately.

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.

CARNE FRITA

Steps:

• Slice sirloin 1/8 inch thick.
• In a saucepan put in the meat, vinegar, soy sauce, garlic,laurel leaf and peppercorns. Boil the meat over low heat. Leave uncovered until the smell of vinegar dissipates, DO NOT STIR.
• Add water when needed.
• Cover and let simmer until meat is very tender.
• Season with salt.
• Slice the white onions into rings.
• In a frying pan, saute the onions till wilted. Remove from pan.
• Put in the meat, reserve the liquid it was boiled inches
• Brown the meat. Add the reserved liquid. Let it simmer till liquid has been reduced.
• Transfer meat to a platter, pour sauce over. Top with sauteed onions. Serve hot with Jasmine rice.

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.

RAW FRITA

Steps:

• TO MAKE THE SAUCE:.
• Combine all of the ingredients in a blender and blend over high speed until smooth. Refrigerate Until ready to use.
• TO MAKE THE POTATO:.
• Clean the potato with a brush and cold water. julienne the potato into small matchstick cuts.
• Place the cut potato in a sieve and rinse under cold water until all the starch has been removed. Fry in 300 degree oil until golden brown and crisp, about 6-7 minutes.
• TO ASSEMBLE:.
• Place the raw beef on a plate and top with the crisp potatoes, shallot and chive. finish the dish with the frita sauce, olive oil and dried egg yolk.