Vaca Frita con Mojo de Ajo (Crispy Shredded Beef with Tangy Citrus Garlic Onions) – Authentic Cuba Recipe
Shredded beef seared in a cast-iron skillet until crispy, finished with a sizzling splash of garlic-citrus mojo.
- Country of Origin
- 🇨🇺 Cuba (Caribbean, Americas)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Shredded flank steak pan-crisped at the edges, Thinly sliced white onions, Black beans, Sour orange (lime + orange juice), Lots of crushed garlic
Ingredients for Vaca Frita con Mojo de Ajo (Crispy Shredded Beef with Tangy Citrus Garlic Onions) (4 Servings)
- 1.25 lbs (or 2.5 cups) shredded flank steak pan-crisped at the edges, prepped into bite-sized pieces
- 1.5 cups thinly sliced white onions, washed and trimmed
- 1 cup black beans
- 1 medium onion and 3 cloves garlic, finely minced with sour orange (lime + orange juice)
- 1.5 tbsp traditional Cuba seasoning (lots of crushed garlic, cumin, oregano)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and sour orange (lime + orange juice) for 2–3 minutes until softened and fragrant.
- Add shredded flank steak pan-crisped at the edges and thinly sliced white onions along with lots of crushed garlic, cumin, oregano, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with black beans and serve straight from the skillet.