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CubanMain Courses

Traditional Crispy Cuban Vaca Frita

⏱️ Prep: 20m🔥 Cook: 50m∑ Total: 70m🍽️ 5 servings
Traditional Crispy Cuban Vaca Frita
🎬 Video ref: Cocina Cubana con Luz

Mise en Place / Ingredients[10]

  • 2 lbs Beef Flank Steak
  • 0.5 cup Bitter orange marinade (Badia Sour Orange)
  • 8 cloves Minced garlic cloves
  • 2 large Sliced white onions
  • 1 tsp Ground cumin
  • 3 tbsp Extra virgin olive oil
  • 6 cups Water (for pressure cooking flank steak)
  • 2 leaves Dried bay leaves
  • 2 tsp, divided Kosher salt, divided
  • 1 tsp Freshly ground black pepper

🛒 US Supermarket Brand Guide

Sour Orange: Badia Naranja Agria Bitter Orange

Authentic Caribbean citrus acidity. • 📍 Hispanic section.

Cooking Sequence & Checkpoints

1
Cook and Shred⏱️ 45 min

Pressure cook flank steak 40 minutes until tender. Hand shred into thin ribbons.

✓ Checkpoint: Pliable long shreds.

2
Mojo Marinade⏱️ 15 min

Toss beef with garlic, sour orange, cumin, and salt 15 minutes.

✓ Checkpoint: Fragrant garlic-citrus aroma.

3
Cast Iron Crisp⏱️ 6 min

Sear in smoking cast iron 3 minutes per side undisturbed.

✓ Checkpoint: Deep mahogany crisp edges.

4
Sauté Onions⏱️ 3 min

Add onion rings and sauté 3 minutes until translucent.

✓ Checkpoint: Sweet onions and crunchy beef.

🛡️ Food Safety & Internal Temperature: Safety ≥145°F (63°C) | Texture Target: 202°F–205°F (95°C) collagen breakdown & 375°F cast-iron searUSDA Beef Safety Minimum: ≥145°F (63°C) internal temperature with a 3-minute rest (exceeded during pressure braising and high-heat pan searing).
👁️ Master Doneness Checkpoint:Edges of beef shreds must be deeply browned and crunchy like chicharrón.

🔬 Why It Works:

Smoking Cast Iron: High heat flash-crisps shredded beef surfaces before moisture escapes.

⚠️ Troubleshooting:

Beef is soft not crispy: Fry in small batches over smoking oil.