Vaca Frita

Vaca frita, ropa vieja’s crispy cousin, is a great way to showcase this special cut that often is taken for granted. There’s only one cut per side of beef.

MAKES 4 SERVINGS

2½ pounds flank steak
2    carrots, cut into chunks
2    celery stalks, cut into chunks
1    medium onion, peeled and quartered
2    cloves garlic, smashed
2    bay leaves
1/2    teaspoon kosher salt
¼    cup fresh squeezed lime juice
¼    cup fresh squeezed lemon juice
2    teaspoons dry sherry
1    teaspoon cumin
3    cloves minced garlic
1    teaspoon salt
1/2    teaspoon freshly ground black pepper
1/2    cup olive oil
1    large onion, thinly sliced
1    green bell pepper, thinly sliced
1    yellow bell pepper, thinly sliced
2    tablespoons minced cilantro
1    lime, cut into wedges
Place beef, carrots, celery, onion, garlic, bay leaves and salt in a large pan. Cover with water and bring to a boil. Reduce heat and simmer, covered, until the meat is tender, about 1½ hours. Remove the meat from the stock and allow to cool. Strain stock and reserve for another use.
Cut meat into 2-inch cubes. Shred it by hand and place in a large, non-reactive bowl. Add the lime and lemon juices, sherry, cumin, garlic, salt and pepper. Stir, cover and refrigerate overnight.
Remove the meat from the marinade and squeeze out excess liquid. Heat the oil in a large skillet over medium-high heat. Once it’s sizzling, add the beef and fry, stirring occasionally, about 6 to 8 minutes.
Add the onions and peppers and stir to combine. Cook for another 5 to 10 minutes until meat is nicely browned. Sprinkle with cilantro and serve with lime wedges, alongside cumin and black bean rice (recipe at right).
Jennifer Olvera

Nutrition facts per serving:  709 calories, 34 g fat, 12 g saturated fat, 120 mg cholesterol, 29 g carbohydrates, 64 g protein, 1,049 mg sodium, 5 g fiber