Vaca Frita

Ingredients

• 1.5 lb beef chuck roast, cut into 2-inch chunks
• ¼ cup fresh lime juice
• ¼ cup fresh orange juice
• 4 cloves garlic cloves, peeled and crushed
• 1 teaspoon cumin
• ½ teaspoon dried oregano
• 2 tablespoons vegetable oil for frying

Instructions

1. 1

   Fill a large pot three-quarters full with water and bring it to a rolling boil over high heat, about 8 minutes, then carefully add the beef chunks one at a time.

2. 2

   Add the 4 crushed garlic cloves, 1 teaspoon cumin, and 0.5 teaspoon oregano to the boiling water, stirring once to mix.

3. 3

   Reduce the heat to medium-low and simmer, uncovered, stirring occasionally, until the beef is very tender and shreds easily when pulled with a fork, about 45 minutes.

4. 4

   Using a slotted spoon, transfer the cooked beef to a cutting board and let it cool until you can hold it comfortably in your hand, about 5 minutes.

5. 5

   Using two forks (one in each hand, prongs pointing toward each other), pull the beef apart lengthwise into thin shreds about the thickness of a shoelace, discarding any fat.

6. 6

   Pour 2 tablespoons vegetable oil into a 12-inch skillet and heat over medium-high heat until it shimmers and a single shred of beef sizzles audibly on contact, about 2 minutes.

7. 7

   Spread the shredded beef evenly across the hot skillet in a single layer and let it sit undisturbed for 3 minutes so the edges begin to crisp and turn golden-brown.

8. 8

   Using a wooden spoon, stir the beef from the bottom of the skillet upward, breaking apart any clumps, and cook, stirring once every 30 seconds, until most pieces are crispy and dark at the edges, about 4 minutes.

9. 9

   Pour the 0.25 cup lime juice and 0.25 cup orange juice into a small bowl and stir to combine.

10. 10

    With the beef still in the hot skillet, pour the citrus mixture over the top and use a wooden spoon to scrape the bottom of the pan, mixing the liquid with the crispy beef.

11. 11

    Stir continuously for 1 minute until the liquid reduces slightly and coats the beef with a glossy sheen, then remove the skillet from heat.

12. 12

    Divide the vaca frita between two plates, using a slotted spoon to transfer the beef and leave excess liquid behind.

Tools you’ll need

• large pot (6-quart capacity)
• slotted spoon
• cutting board
• two forks
• 12-inch skillet
• wooden spoon
• small bowl

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