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Vaca Frita

Vaca Frita | Life At The Table. Vaca frita with red bell peppers and onion over a bed of white rice on a white plate sitting on a wicker charger.
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Cuban in origin, vaca frita is delicious and super easy especially when you repurpose leftover chuck roast. Give this one a try!

Ingredients

Scale
  • 12 ounces cooked, shredded chuck roast
  • 1 cup sliced bell pepper (any color)
  • 1 cup sliced onion
  • 1 tablespoon garlic, minced
  • 1/4 cup fresh lime juice
  • 2 tablespoons olive oil
  • kosher salt
  • black pepper
  • fresh or dried oregano
  • red pepper flakes
  • 2 limes, cut into wedges

Instructions

  1. Combine the shredded chuck roast with the bell pepper, onion, garlic, lime juice, and olive oil, and 1/4 teaspoon kosher salt.
  2. Marinate beef mixture for 15 minutes to an hour.
  3. Heat a large skillet over medium-high heat until hot.
  4. Add just enough oil to coat the bottom of the skillet.
  5. Add small batches of the beef mixture to the skillet; season with a pinch of kosher salt and black pepper to match your taste preference.
  6. As each batch is crisped to your liking, remove from the skillet to a sheet tray until all the beef is crisped.
  7. Serve over rice with lime wedges.
  8. Garnish with oregano and red pepper flakes.

Notes

  • Black beans are also a good choice as a side for this dish.

Find it online: https://lifeatthetable.com/vaca-frita/

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