👨‍🍳 Instructions

1. 1

   Place the beef chuck roast in a pot and cover with water. Add half of the minced garlic, a pinch of salt, and the bay leaf. Bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours, or until the beef is very tender.

   ⏱️ 2 hours

   💡 Tip: The beef should be easily shreddable with a fork.
2. 2

   Once tender, remove the beef from the pot and let it cool slightly. Reserve about 1 cup of the cooking liquid. Shred the beef using two forks.

   💡 Tip: Allowing the beef to cool slightly makes shredding easier.
3. 3

   While the beef is cooking, prepare the yuca: Place the peeled and cut yuca in a pot and cover with water. Add 1 tsp salt. Bring to a boil and cook for 15-20 minutes, or until fork-tender.

   ⏱️ 20 minutes

   💡 Tip: Yuca should be tender but not mushy.
4. 4

   Drain the yuca well. Once cool enough to handle, remove the tough central core from each piece.

   💡 Tip: The core is fibrous and should be discarded.
5. 5

   In a large skillet, heat 2 tbsp of vegetable oil over medium-high heat. Add the shredded beef in a single layer (work in batches if necessary). Cook for 3-5 minutes per side, until browned and crispy. Remove beef and set aside.

   ⏱️ 10 minutes

   💡 Tip: Don't overcrowd the pan; crisping the beef is key to Vaca Frita.
6. 6

   In the same skillet, add the remaining 2 tbsp of vegetable oil. Add the thinly sliced onion and sauté until softened and lightly browned, about 5-7 minutes.

   ⏱️ 7 minutes

   💡 Tip: Caramelizing the onions adds sweetness.
7. 7

   Add the remaining minced garlic, cumin, and oregano to the skillet. Cook for 1 minute until fragrant. Stir in the lime juice and 1/2 cup of the reserved beef cooking liquid. Bring to a simmer.

   💡 Tip: Scrape up any browned bits from the bottom of the pan.
8. 8

   Return the crispy shredded beef to the skillet. Toss to coat with the onion and sauce mixture. Cook for another 2-3 minutes until heated through.

   ⏱️ 3 minutes

   💡 Tip: Ensure the beef is well coated but still retains some crispiness.
9. 9

   While the beef finishes, heat about 2 inches of vegetable oil in a deep pot or Dutch oven to 350°F (175°C). Carefully fry the yuca pieces in batches until golden brown and crispy, about 5-7 minutes per batch. Drain on paper towels and season with salt.

   ⏱️ 15 minutes

   💡 Tip: Use a thermometer to maintain oil temperature for even frying.
10. 10

    Serve the Vaca Frita hot with the crispy Yuca Frita. Garnish with fresh cilantro or parsley if desired.

    💡 Tip: A side of black beans or white rice is a classic accompaniment.