Can I make the Vaca Frita ahead of time?
You can simmer and shred the steak a day in advance, storing it in the refrigerator. Marinate and crisp it just before serving.
DINNER
Cuban Vaca Frita with Congri and Tostones
This classic Cuban dish features crispy, shredded flank steak (Vaca Frita) served alongside flavorful Congri (rice and black beans) and perfectly fried Tostones. It's a hearty and satisfying meal that brings the vibrant tastes of Cuba to your table.
HOW TO MAKE IT
Let's cook.
01
Place the flank steak in a large pot and cover with water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour and 30 minutes, or until the steak is very tender. Remove the steak, reserving 1 cup of the cooking liquid. Once cool enough to handle, shred the steak into thin strands using two forks.
02
In a large bowl, combine the shredded steak with 1 tablespoon cumin, 1 tablespoon garlic powder, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 cup sour orange juice. Mix well and let marinate for at least 15 minutes.
03
For the Congri, heat 1 tablespoon of olive oil in a large pot over medium heat. Add 1 thinly sliced onion and cook until softened, about 5 minutes. Stir in the 2 cups cooked black beans, 2 cups long-grain white rice, and 4 cups chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the liquid is absorbed and the rice is tender. Fluff with a fork.
04
Heat 1/4 cup olive oil in a large skillet over medium-high heat. Add the marinated shredded steak in a single layer and cook for 5-7 minutes per side, pressing down with a spatula, until crispy and browned. Add the remaining 1 thinly sliced onion to the skillet with the steak and cook until softened and slightly caramelized, about 5-7 minutes.
05
For the Tostones, peel the 2 green plantains and slice them into 1-inch thick rounds. Heat 3 cups vegetable oil in a deep skillet or pot to 350°F/175°C. Fry the plantain slices in batches for 3-4 minutes, until lightly golden. Remove and flatten each piece with a tostoneera or the bottom of a heavy glass.
06
Return the flattened plantains to the hot oil and fry for another 2-3 minutes, or until golden brown and crispy. Drain on paper towels and season lightly with salt.
07
Prepare the mojo for the Tostones: In a small bowl, combine 4 cloves minced garlic, 1/4 cup lime juice, and 2 tablespoons of the reserved steak cooking liquid. Drizzle over the hot Tostones.
08
Serve the crispy Vaca Frita immediately with the Congri and Tostones, garnished with fresh cilantro if desired.
About This Recipe
This classic Cuban dish features crispy, shredded flank steak (Vaca Frita) served alongside flavorful Congri (rice and black beans) and perfectly fried Tostones. It's a hearty and satisfying meal that brings the vibrant tastes of Cuba to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor in the Congri, you can sauté a small amount of diced bell pepper and garlic with the onion before adding the beans and rice. Ensure your oil for tostones is hot enough to prevent them from becoming greasy.
Easy Substitutions
If sour orange juice is unavailable, a mix of equal parts fresh orange juice and lime juice works well. For a vegetarian option, you can substitute the flank steak with shredded jackfruit or mushrooms, adjusting cooking times accordingly.
Storage & Reheating
Store leftover Vaca Frita, Congri, and Tostones separately in airtight containers in the refrigerator for up to 3 days. Reheat Vaca Frita in a skillet to maintain crispiness. Tostones are best enjoyed fresh but can be reheated in an oven at 350°F/175°C for 5-7 minutes until crisp.
Serving Suggestions
Serve with a side of sliced avocado, a simple green salad with a light vinaigrette, or a sprinkle of fresh chopped cilantro over the entire dish. A dash of your favorite hot sauce can also add a nice kick.
Common Mistakes
1. Not cooking the flank steak long enough, resulting in tough meat that's hard to shred. Ensure it's fork-tender before shredding. 2. Overcrowding the pan when crisping the Vaca Frita, which steams the meat instead of frying it. Cook in batches for best results. 3. Not pressing the Tostones flat enough, leading to soft centers. Flatten them well before the second fry. 4. Frying Tostones in oil that isn't hot enough, making them greasy. Use a thermometer to ensure the oil is at 350°F/175°C. 5. Not seasoning the Tostones immediately after frying; salt adheres best when they are hot.
Frequently Asked Questions
What if I don't have a tostoneera?
You can use the bottom of a sturdy glass or a small plate to flatten the plantains.
Can I use canned black beans for the Congri?
Yes, canned black beans are perfectly fine. Just be sure to rinse and drain them well before adding to the pot.
How do I make sour orange juice if I can't find it?
Combine equal parts fresh orange juice and fresh lime juice for a good substitute.
Can I bake the Tostones instead of frying?
While frying yields the crispiest result, you can bake them. After the first fry and flattening, brush with a little oil and bake at 400°F/200°C for 15-20 minutes, flipping halfway, until golden and crisp.
MORE TO KNOW
The key to perfect Vaca Frita is achieving that crispy, almost fried texture on the shredded beef. Don't overcrowd the pan when frying the steak, as this can steam the meat instead of crisping it. Work in batches if necessary. The initial simmering of the flank steak is crucial for tenderness, allowing it to shred easily. The reserved cooking liquid adds depth to the mojo for the tostones, tying the flavors of the meal together.
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