Vaca Frita con Yuca Frita
A beloved Cuban dish featuring crispy, pan-fried shredded beef that is seasoned with garlic and lime, creating a delightful contrast in textures and flavors. Served with golden, crispy fried yuca.
🧂 Ingredients
- 2 lbs Beef chuck roast
- 1 large Onion(sliced thinly)
- 6 cloves Garlic(minced)
- 1/4 cup Lime juice
- 1 cup Beef broth
- 1 tsp Cumin
- 1 tsp Oregano
- 1 Bay leaf
- 4 tbsp Vegetable oil(divided)
- to taste Salt
- to taste Black pepper
- For Yuca Frita:
- 2 lbs Yuca (cassava)(peeled and cut into 3-inch pieces)
- 1 tsp Salt
- for frying Vegetable oil
👨🍳 Instructions
- 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
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
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
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
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
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
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
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
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
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.
💡 Pro Tips
- ✓For extra crispy beef, broil it for a few minutes after pan-frying.
- ✓Ensure the yuca is completely dry before frying to prevent splattering.
- ✓Adjust the amount of garlic and lime to your preference.
- ✓The quality of the beef chuck roast significantly impacts the final dish.
🔄 Variations
- Add a pinch of cayenne pepper to the beef mixture for a touch of heat.
- Serve with a side of mojo sauce for dipping the yuca.
- Substitute sweet potatoes for yuca if unavailable.