Cuban Vaca Frita

Vaca-Frita

Vaca frita’s crisp deliciousness is most transcendent when you get off a flight at MIA and rush over to Versailles to welcome your palate back home. Whenever I go back to Miami I have my mandatory must-haves, and vaca frita is one of them- like croquetas, pan tostada with café con leche, Publix subs, pastelitos, Pollo Tropical, and if I’m lucky Mary’s Coin and Laundry Pan Cubanos.

Vaca-Frita-seasoned-flank-steakVaca-Frita-with-housemade-mojo

Vaca frita is tender shredded flank steak marinated with garlicky mojo and fried crisp with white onion. Garnished with a squeeze lime it is best enjoyed with los tres amigos- friojles negros, arroz blanco, y platano maduros. Vaca frita is a Cuban classic that is one of my favorites. This is a dish I most often order out and rarely have cooked at home.

Vaca-Frita-with-fresh-garlicVaca-Frita-ready-for-mojo

When I was cooking this vaca frita recipe I realized hadn’t made this not even once since I last cooked it with my abuela. Sometimes I feel like I am stumbling through the steps with vague memories and recipe doubt, but this vaca frita was seriously perfection. Crispy. Flavorful. Home.

vaca frita picture perfect

Vaca Frita

For the steak:

  • 5-2 lbs flank steak (falda)
  • 1 large onion cut lengthwise, reserve half
  • ½ green bell pepper
  • 2 garlic cloves
  • 1 tsp salt
  • 1 tsp oregano
  • 1 tsp cumin
  • 1-2 bay leaves (hoja de laurel)
  • Enough water to cover the steak
  • ¼ c dry white cooking wine (vino seco)
  • 2 tbsp olive oil for frying

For the mojo:

  • 1 tsp salt
  • 4 garlic cloves
  • 2 tbsp olive oil
  • Juice of one lime

To serve:

  • Lime wedges
  • White rice, black beans, and platano maduros

Rinse the flank steak and add it to a heavy pot. Add half of the onion, half a green bell pepper cut in large chunks, 2 whole garlic cloves, and 1 tsp salt, 1 tsp oregano, 1 tsp cumin, the bay leaves, and freshly cracked black pepper.

Vaca-Frita-with-seasoningVaca-Frita-seasoned

Cover with the flank steak with water. Bring the water to a boil then turn the heat down to a low simmer and cook for 2 to 2.5 hours uncovered. Add water if needed (I didn’t) to avoid the pot from burning. DO NOT cover the pot while the flank steak is cooking and be sure to stir every once in a while so nothing sticks to the bottom of the pot.

While the flank steak is cooking away make the mojo. Mash the 4 garlic cloves with 1 tsp salt and 2 tbsp olive oil with a mortar and pestle. Add the juice of one lime and mash a little more. Set aside.

vaca-frita-with-mojovaca-frita-with-homemade-mojo

Remove the flank steak from the cooking liquid and shred with two forks while hot. Discard the onion and garlic, and keep the bell pepper. Remove the thin skin off the green bell pepper and mash it while hot. Mix the mashed green bell pepper with the shredded beef and add the mojo. Let it sit and marinate for a few minutes while you prepare the onions. Take this time to start cooking the white rice.

Vaca-Frita-Cuban-Comfort-FoodVaca-Frita-is-ready-to-be-seasonedVaca-Frita-with-pureed-green-pepper-and-onionVaca-Frita-Cuban-Recipe

Slice the other half of the onion. Sautee the sliced onions in 2 tbsp olive oil until slightly tender. Remove the onions from the oil and mix in with the mojo-marinating shredded flank steak. Add a little more oil to the pan as needed and get nice and hot. Seriously if your pan doesn’t start out hot the meat will just steam instead of getting crispy. Flatten the shredded beef out to cover the bottom of the pan so all of it can get nice and crisped. Cook the vaca frita about 5 to 6 minutes on each side. Squeeze lime and sprinkle a little salt before serving the vaca frita. Enjoy vaca frita with white rice, black beans, and a lime wedge on the side.

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Yuca Frita Croquetas

yuca-frita-croquetas-n-cilantro-garlic-sauce

Yuca frita is the crisper, starchier, and creamier brother of the papita frita, and is undoubtedly a Cuban staple either fried crisp or soft and sautéed with garlic and onion. Yuca is one of my favorite Cuban side dishes whether prepared as yuca hervida or yuca frita and now as yuca frita croquetas.

yuca-frita-croquetas-rellena-y-lista

I first had yuca frita croquetas while I was interning for the South Beach Wine and Food Festival Rockin’ Beach Party made by Versailles– you can order them at their restaurant on Calle Ocho in Miami’s Little Havana, and they are amazing. I wouldn’t say it’s exactly a traditional Cuban dish, but it is freaking delicious and is made up of 100% Cuban elements. I couldn’t decide what to call these delicious wonders of the world…yuca frita rellena? Picadillo stuffed yuca frita croquetas? As you can tell I dig yuca, it is easy to make, tastes delicious, and its naturally gluten free.

yuca-frita-croquetas-delicousnessyuca-frita-croquetas-boiled-pairs-with-cilantro-garlic-sauceyuca-frita-croquetas-with-cilantro-garlic-sauce

Picadillo stuffed yuca croquetas are wonderous for two reasons: they are ideal for leftover picadillo and they are the perfect receptacle for cilantro garlic sauce (<3 Pollo Tropical you’ll always be my #1). The salted crisp yuca with the creamy citrusy cilantro garlic sauce is a match made in heaven that will have you reaching for more. I am pretty passionate about croquetas and these are a great party alternative to add to your repertoire (especially since they are pretty easy to make and use leftovers to boot)!

yuca-frita-croquetas-golden

Yuca Frita Croquetas

Yuca frita croquetas are ideal with leftover picadillo, but you can make a fresh batch just for this and enjoy your picadillo before or after. I highly recommend using leftover since it is chilled and is easier to use as a stuffing.  Completely cover the yuca in salted water and bring the water to a boil (I did defrost mine over night, but the bag doesn’t say this is required). Cook the yuca on medium heat for 25-30 minutes until fork tender.

yuca-frita-croquetas-frozen-yucayuca-frita-croquetas-ingredientsyuca-frita-croquetas-boiled-yucayuca-frita-croquetas-yuca-ball

Once the yuca has coolded down enough to handle, remove the fibrous center of the yuca root. Next mash the yuca with a potato masher or potato ricer. It is best to do this while it is still warm. Don’t let it cool completely. Form the mashed yuca into similar shaped balls. Now work the soft yuca into a patty the shape of your palm. Wet your hands with water constantly to avoid the starchy yuca from sticking too much to your hands while forming the yuca frita croquetas. Add a tablespoon or so of Cuban picadillo to the center of the mashed yuca patty. Close the yuca onto itself and do the best you can to eliminate a seal using water.

yuca-frita-croquetas-remove-the-stemsyuca-frita-croquetas-softyuca-frita-croquetas-yucayuca-frita-croquetas-picadilloyuca-frita-croquetas-y-cilantro-garlic-sauce

Heat vegetable oil on the stove top. Fry the yuca frita croquetas till golden brown.* Drain on paper towels and garnish with sea salt right away. Before enjoying add a squeeze of lime. Yuca frita croquetas go best with pollo tropical inspirecilantro garlic sauce and a cold beer.

yuca-frita-croquetas-picadillo-filling

*Make sure to rotate the croquetas slowly instead of flipping roll them till they are brown all around. Sometimes the filling of croquetas can ooze out of the sides if the top and bottom are crispier than the sides.

 

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page

Goat Cheese Panna Cotta with Guava Sauce

guava-obsession

My love affair with guava continues this week. In pastries, cocktails, cheesecakes, bars, and baked with brie- guava is my jam. Guava and goat cheese panna cotta are like little pastelitos de guayaba con queso without the puff pastry and a little extra ‘je ne sais quoi‘. The goat cheese adds a richer, creamy texture without overpowering the palate, and the bright guava flavor cuts through the tang and shines in your mouth.

panna-cotta-by-stellarashguava-sauce-to-pourguava-panna-cotta-with-goat-cheese

Panna cotta is an easy and practically fool-proof dessert that can be made ahead of time, which is great especially if you’re entertaining. Cream, sugar, and gelatin is all you need to make this classic Italian dessert although my variation uses goat cheese, vanilla bean, and tropical guava. In less than 20 minutes I had six adorable individual desserts ready to pop into the fridge and become silky satin.

ingredients-for-panna-cottasoften-the-gelatin-for-panna-cottapour-panna-cotta-into-cupscornstarch-to-thicken-the-guava-sauceguava-sauce-base-for-goat-cheese-panna-cottapanna-cottazs

Like Cuban flan, panna cotta is versatile, simple, and it just so happens to be gluten-free (if that matters to you).  Panna cotta’s simplicity allows you to add flavors and get creative with ingredients like coffee, almonds, rosewater, fresh berries, liqueurs, and pretty much any combination you can think of.

panna-cotta-perfection

Guava and Goat Cheese Panna Cotta

  • 1 package unflavored gelatin
  • 2 cups half and half (1 pint container)
  • 2/3 cups sugar
  • 4 oz softened goat cheese
  • 1 vanilla bean

Guava Sauce

  • 2 cans guava nectar (or juice) mine were 9 oz each
  • 2 tbsp sugar
  • 2 tbsp corn starch
  • Juice of a lemon wedge

Allow the goat cheese to soften at room temperature. Mix the packet of unflavored gelatin with ¼ cup cold water and allow the gelatin to soften for around 5 minutes or so. Heat the sugar and half and half in a sauce pan over medium heat making sure to stir occasionally. While the milk is steaming, scrape the vanilla bean. I scraped mine on top of the softening gelatin just because I didn’t want to wash another dish. When the milk is steaming and all of the sugar has dissolved turn off the heat and whisk in the softened goat cheese until smooth. Add in the gelatin and vanilla bean. My gelatin turned into a small puck in the ramekin yet quickly dissolved into the goat cheese panna cotta.

mix-the-gelatin-with-cold-water-for-panna-cottaprepping-panna-cottapour-the-half-and-halfready-to-make-panna-cottagelatin-and-vanilla-bean

I had enough of the goat cheese panna cotta mixture to fill six individual cups. I allowed them to cool at room temperature for 30 minutes before placing them in my fridge (mainly because my fridge is too tiny and it would have heated up its contents too quickly). If you are blessed with a large fridge pop those suckers in when they’re done and cover them with plastic wrap around an hour later.

pour-the-panna-cottas-into-ramekinspour-the-panna-cotta-into-individual-cups-or-ramekins

While the goat cheese panna cotta are cooling down and setting start the guava sauce. Mix 2 tablespoons of cornstarch with around ¼ cup of guava nectar and whisked until smooth and set aside. Heat the remaining guava nectar with 2 tablespoons of sugar until it was just simmering. Add the cornstarch guava mix and simmer 5 minutes or so longer until the sauce is thick enough to coat a spoon. Remove from the heat and squeeze in the juice of a fresh lemon wedge.

add-guava-juice-to-corn-starchwhisk-guava-with-corn-starchmix-guava-juice-and-sugarsqueeze-fresh-lemon-into-the-guava-sxauceguava-sauce

This made around 2 cups of the guava sauce, although you likely only need a ½ cup or so for this recipe. Pour the guava sauce into smaller individual ramekins to cool and set faster. Once the goat cheese panna cotta has set pour the guava sauce on top. You can allow the guava sauce to set on top or garnish before serving.

panna-cottas-ready-to-setlet-the-panna-cotta-sit-over-night-or-6-hoursgoat-cheese-panna-cotta-with-guava-sauce

**The guava sauce tasted just like Conchita Guava Marmelade. If you want to take a short cut just spoon this marmalade on top of your goat cheese panna cotta.

 

Share this: Share on FacebookTweet about this on TwitterPin on PinterestShare on Google+Email this to someonePrint this page