Ingredients:
1 1/2 lbs skirt steaks
1 small onions, quartered
1 tomatoes, quartered
1 carrots, cut into 1 inch pieces
1 clove garlic, peeled
3 cloves garlic, minced
1/2 teaspoon salt
3 tablespoons fresh lime juice or 3 tablespoons sour orange juice
2 tablespoons olive oil
1 small onions, sliced as thinly as possible
Directions:
Combine the beef, quartered onion, tomato, carrot, and garlic cloves with 6 cups of water in a large pot.
Bring to a boil over high heat.
Skim off the scum that rises to the surface.
Reduce the heat and simmer the beef, uncovered, skimming often, until tender, 30 to 40 minutes.
Strain the meat, discard broth or save for another use.
Let the meat cool.
Using the tip of a knife, or your fingertips, tear the meat, along the grain, into the thinnest possible shreds.
Toss the meat with the minced garlic, salt, and lime juice in a mixing bowl.
Let marinate, covered, in the refrigerator for at least 15 minutes, or as long as overnight.
About 5 minutes before serving, heat the oil in a non-stick frying pan until smoking.
Add the meat and saute over medium-high heat until crisp, 3 to 4 minutes.
Transfer the meat to plates or a platter with a slotted spoon or tongs.
Add the sliced onion to the pan and fry until lightly browned, about 2 minutes.
Top the Vaca Frita with the fried onion and serve at once, preferably with white rice and black beans.
Servings: 4
Time preparation: 15 min.
Time total: 105 min.