Recipe courtesy of Alex Garcia

Vaca Frita

  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
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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


  1. 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.
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