You can also start from scratch by taking a chuck roast and cooking it in a covered pan on low heat on the stove top. Use just enough water to surround the roast, but NOT cover.
Add two whole bay leaves, onion slices and some black pepper corns to season. Check frequently and add more water as needed.
The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound.
Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.
Serving
Suggestions
Serve with lime wedges.
Originally Submitted
6/20/2008
0 Out of 5 from
0 reviews
You can add this Vaca Frita - Fried Beef recipe to your own private DesktopCookbook.