Vaca Frita With A Tropical Tuber Hash Cake And Caramelized Onions Recipes

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VACA FRITA



Vaca Frita image

Enjoy this crispy shredded beef steak recipe that's garnished with cilantro - a hearty Cuban dinner.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 1h30m

Yield 5

Number Of Ingredients 14

2 lb beef flank steak or skirt steak
6 cups water (enough to cover steak)
1 large onion, cut into fourths
1 teaspoon salt
1/2 teaspoon dried thyme leaves
1/2 teaspoon dried oregano leaves
1 bay leaf
1/4 cup olive oil
1 large sweet onion, thinly sliced
3 cloves garlic, finely chopped
3 tablespoons finely chopped fresh cilantro
1/3 cup fresh lime juice or sour orange juice
1/2 teaspoon salt
Fresh cilantro leaves, if desired

Steps:

  • In 6-quart Dutch oven, mix beef ingredients. Heat to boiling over high heat. Cover; simmer about 1 hour or until beef is tender. Remove beef from liquid; reserve liquid.
  • Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook and stir onion in oil 15 to 20 minutes or until onion is light golden brown; remove from skillet and set aside. In same skillet, cook garlic 1 to 2 minutes; remove from skillet and set aside.
  • Using 2 forks, shred beef. In same skillet heat oil over medium-high heat and add shredded beef to skillet; cook over medium-high heat about 10 minutes or until crispy. Stir in chopped cilantro, lime juice and salt. Add cooked onions and garlic; mix well. Place shredded beef on plates. Serve with reserved liquid. Garnish with cilantro leaves.

Nutrition Facts : Calories 370, Carbohydrate 8 g, Cholesterol 130 mg, Fiber 1 g, Protein 54 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 790 mg, Sugar 3 g, TransFat 0 g

VACA FRITA



Vaca Frita image

Provided by Food Network

Categories     main-dish

Time 20m

Yield 4 servings

Number Of Ingredients 11

3 pounds flank steak
2 bay leaves
1 carrot, cut into 3 pieces
1 tomato, cut in half
1/2 tablespoon cumin
1/2 tablespoon oregano
1/4 cup olive oil
1 large Spanish onion, julienned
2 tablespoons cilantro, chopped
1 1/4 cups lime juice
Salt and pepper

Steps:

  • To a large pot, add steak, bay leaves, carrot, tomato, cumin, and oregano and cover with water. Boil the meat until it becomes tender, then remove from the liquid, and shred the meat. Into a very hot saute pan pour 1/8 cup olive oil, then add the meat, making sure to spread it out evenly. Flip it over and cook until both sides become crispy. In a separate pan, add the remaining oil and cook the onions until caramelized, then mix in the meat, cilantro, and lime juice. Season with salt and pepper, to taste.

VACA FRITA (PAN-FRIED BEEF)



Vaca Frita (Pan-Fried Beef) image

This is one of my favorite Cuban foods. It reminds me of the countryside. I like this with black bean soup and rice and either platanos maduros (fried ripe plantains) or tostones (fried pressed plantains). You could also serve with black beans and rice cooked together. A spicy Cabernet Sauvignon would go well with this dish.

Provided by fandreu

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h30m

Yield 6

Number Of Ingredients 12

2 large onions
1 (1 1/2-pound) flank steak, cut into 4 pieces
1 green bell pepper, quartered
1 bay leaf
2 cloves garlic, smashed
½ teaspoon salt
¼ cup fresh lime juice
2 tablespoons fresh lime juice
3 tablespoons extra-virgin olive oil
2 teaspoons butter
salt and freshly ground black pepper to taste
1 lime, cut into wedges

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.

Nutrition Facts : Calories 221.2 calories, Carbohydrate 8.4 g, Cholesterol 38.3 mg, Fat 14.6 g, Fiber 1.6 g, Protein 14.6 g, SaturatedFat 4.5 g, Sodium 267.7 mg, Sugar 3.1 g

VACA FRITA



Vaca Frita image

I was 'turned on' to Vaca Frita after a good friend of mine married a man of Cuban descent. I was glad she did (marry him) because I discovered many good recipes since then and this one is my favorite.

Provided by Hey Jude

Categories     Meat

Time 1h45m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/2 lbs skirt steaks
1 small onion, quartered
1 tomatoes, quartered
1 carrot, cut into 1 inch pieces
1 clove garlic, peeled
3 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons fresh lime juice or 3 tablespoons sour orange juice
2 tablespoons olive oil
1 small onion, sliced as thinly as possible

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.

Nutrition Facts : Calories 441.9, Fat 24, SaturatedFat 7.1, Cholesterol 100.3, Sodium 435.6, Carbohydrate 8.1, Fiber 1.4, Sugar 3.2, Protein 46.5

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