Cuban Vaca Frita (Crispy Shredded Beef)

 Cuban vaca frita is tender shredded beef marinated with citrus, garlic, and spices, then pan-fried until the edges become deliciously crispy. Vaca frita literally means "fried cow" in Spanish, which may be a funny name, but one bite explains why this classic Cuban dish is so popular. The combination of juicy beef, crispy edges, caramelized onions, and fresh lime makes it incredibly flavorful.

Jump to:

• Why you'll love this vaca frita
• What is vaca frita?
• My first Cuban meal
• What is the difference between vaca frita and ropa vieja?
• Cuban cuisine
• Key ingredients for Cuban vaca frita
• How to make vaca frita step by step
• Tips for making the best vaca frita
• Frequently asked questions
• What to serve with vaca frita
• More Cuban recipes to try
• 📖 Recipe

Why you'll love this vaca frita

• Crispy edges with tender shredded beef
• Bright citrus, garlic, oregano and cumin
• Uses simple, easy-to-find ingredients
• Dutch oven and Instant Pot cooking options
• Great for making ahead
• Delicious with classic Cuban black beans and rice

What is vaca frita?

Vaca frita is a Cuban dish made from beef that is simmered until tender, shredded, seasoned with citrus, garlic, and spices, then pan-fried until crispy. Its name literally means "fried cow" in Spanish. The beef is typically served with sautéed onions and fresh lime, often accompanied by white rice and black beans.

My first Cuban meal

My first brush with Cuban food was many years ago. While I was growing up in Panama, I would tag along on business trips to Miami. Even at an early age, and with an undeveloped palate, I found Cuban food to be exploding with flavor.  Vaca frita became an instant favorite of mine. Now, when my husband and I travel to Florida on occasion, one of my first items on the agenda is to eat Vaca Frita, accompanied, of course, by black beans and rice!!

What is the difference between vaca frita and ropa vieja?

Vaca frita and ropa vieja are both classic Cuban beef dishes, but they're prepared differently. Ropa vieja is shredded beef simmered in a flavorful tomato-based sauce with peppers and onions. Vaca frita is simmered until tender, shredded, marinated with citrus and garlic, and then pan-fried to create its signature crispy edges. If you love Cuban beef dishes, both are worth trying.

Cuban cuisine

Cuban food has diverse influences, from European to African to Antillean. As with Latin American food, Cuban food is humble, yet incredibly flavorful. Again, the ingredients are basic, easy to obtain and also inexpensive. 

The origins of Vaca Frita are also akin to those of Ropa Vieja, which hails from the Canary Islands (off the western coast of north Africa.) The ingenuity of these people in turning a not-so-palatable cut of meat into something flavorful and tender is nothing short of amazing.

I think you will find Vaca Frita to be a nice addition to your family mealtime. If you are not fond of rice and beans, French fries or mashed potatoes are a great alternative side dish.

Key ingredients for Cuban vaca frita

• Flank steak - My preferred cut for vaca frita because it becomes tender after simmering and shreds easily into long strands that develop crispy edges in the skillet. Chuck roast or brisket can also be used.
• Beef broth for stewing in the Dutch oven or Instant Pot.
• Bay leaves, cilantro, peppercorns, garlic cloves, and rough-chopped onion go into the broth for stewing.
• Citrus - Fresh lime, lemon, and orange juice create the bright, tangy marinade that gives the shredded beef its distinctive flavor.
• Oregano, cumin, black pepper, salt, and minced garlic are added to the juice of the marinade.
• Onions sliced thin are added to the pan after the steak has been fried.
• Sliced lime wedges to squeeze over the beef when serving.
• White rice, black beans, and tostones are great side dishes.

How to make vaca frita step by step

• Step 1: Gather your ingredients and have them measured, chopped, and ready to go: flank steak, beef broth, bay leaves, cilantro, peppercorns, garlic cloves, lime, lemon, orange, oregano, and salt.
• Step 2: Dutch oven directions: Add the beef broth and flank steak to a large Dutch oven, then add the bay leaves, onion, garlic, cilantro, pepper corns. Cut the steak into pieces 2 or 3 pieces if it won't lay flat in the broth. Heat on high until it boils, then cover. Turn the heat to low for 1.5 hours until it is fork-tender and separates easily. Instant Pot directions: Place the same ingredients into the Instant Pot and cook on high pressure for 40 minutes; allow a natural release for 10 minutes, then vent.

• Step 3: While the flank steak is simmering or pressure cooking, prepare the marinade by adding the lime juice, lemon juice, orange juice, salt, garlic, oregano, cumin, and pepper to a bowl and whisk to combine.
• Step 4: Once the flank steak is tender, remove it from the broth and place it on a cutting board and shred with two forks. You want very thin strips of meat separated along the grain. Save the broth from the Dutch oven or Instant Pot to cook with the onions later.

• Step 5: Place the shredded beef into a bowl and pour over the marinade and mix to combine. Allow to sit for 30 minutes.
• Step 6: Add the olive oil to a large skillet on medium-high heat and fry the beef. Leave all the steak in place until you get very brown, crispy edges on the bottom. Once it is crispy, you can flip parts of the beef over to fry the other side. You can work in batches if you do not have enough room for all the beef in your skillet. Add the fried flank steak to a serving platter and cover with foil to keep warm while you cook the onions.

• Step 7: Once all the beef has been fried, add 1 cup of the strained beef broth from stewing the flank steak to the skillet to deglaze the pan. Stir to remove the crispy brown bits of steak left in the pan. Those bits bring a lot of flavor to the onions. Add the onions.
• Step 8: Simmer the onions in the broth until tender and most of the broth has cooked off.

Tips for making the best vaca frita

For the crispiest vaca frita, let the shredded beef drain well before adding it to the hot skillet. Use a large skillet so the beef has plenty of contact with the hot surface, and avoid stirring it constantly. Let it sit undisturbed until the bottom develops deeply browned, crispy edges before turning it. If your skillet is crowded, fry the beef in batches rather than steaming it. Finish with the cooked onions and a generous squeeze of fresh lime just before serving.

Frequently asked questions

What to serve with vaca frita

Vaca frita is even better with a few classic Latin side dishes. Black beans and rice are a natural choice and pair perfectly with the crispy, citrusy beef. For a Puerto Rican twist, serve it with arroz con gandules, a flavorful rice dish made with pigeon peas and sofrito. Yuca is another delicious option, especially when served with plenty of garlic and citrus, while crispy tostones add the perfect salty crunch to round out the meal.

More Cuban recipes to try

If you love the flavors of vaca frita, there are plenty of other Cuban recipes to explore. Cuban boliche is a hearty beef roast stuffed with chorizo and slowly cooked until tender, while chuletas de puerco (Cuban pork chops) with black beans and rice make a comforting meal. For something you can eat by hand, try pastelitos de pollo filled with savory seasoned chicken or pastelitos de carne with a flavorful beef filling. And don't forget dessert-pastelitos de guava are flaky Cuban pastries filled with sweet guava paste and are perfect with a cup of Cuban coffee.

📖 Recipe

Originally published February 2014 and updated June 2023.