Vaca Frita

by Cassandra

Information

Ingredients

Cooked Beef

2 lb beef flank steak or skirt steak

6 cups water (enough to cover steak)

1 large onion, cut into fourths

1 teaspoon salt

1/2 teaspoon dried thyme leaves

1/2 teaspoon dried oregano leaves

1 bay leaf

Crispy Beef and Onions

1/4 cup olive oil

1 large sweet onion, thinly sliced

3 cloves garlic, finely chopped

3 tablespoons finely chopped fresh cilantro

1/3 cup fresh lime juice or sour orange juice

1/2 teaspoon salt
Fresh cilantro leaves, if desired

Directions

1.) In 6-quart Dutch oven, mix beef ingredients. Heat to boiling over high heat. Cover; simmer about 1 hour or until beef is tender. Remove beef from liquid; reserve liquid.

2.) Meanwhile, in 12-inch skillet, heat oil over medium-high heat. Cook and stir onion in oil 15 to 20 minutes or until onion is light golden brown; remove from skillet and set aside. In same skillet, cook garlic 1 to 2 minutes; remove from skillet and set aside.

3.) Using 2 forks, shred beef. In same skillet heat oil over medium-high heat and add shredded beef to skillet; cook over medium-high heat about 10 minutes or until crispy. Stir in chopped cilantro, lime juice and salt. Add cooked onions and garlic; mix well. Place shredded beef on plates. Serve with reserved liquid. Garnish with cilantro leaves.