Vaca Frita (Crispy Shredded Beef)

Method

1. 1

   Put the flank and one onion, quartered, in a pot, cover with water, and bring to a boil.

2. 2

   Simmer until the beef shreds easily with a fork, about 90 minutes.

3. 3

   Drain, discard the onion, and shred the beef into rough strands while it's still warm.

4. 4

   Toss the shreds with the lime juice, garlic and cumin; let them sit 10 minutes so the citrus works in.

   💡 Marinating the shreds while they're still warm gets the lime working far faster than marinating cold meat.

5. 5

   Heat the olive oil in the heavy skillet until it's shimmering and just short of smoking.

6. 6

   Press the beef into a thin, even layer and DON'T move it until the underside crisps, 3–4 minutes.

   💡 Fiddling is the enemy. The crust forms in stillness.

7. 7

   Flip in sections, scatter in the second onion's rings, and crisp the second side the same way, 3–4 minutes.

8. 8

   Finish with a fresh squeeze of lime and serve hot with moros and sweet plantains.