Vaca Frita

This was inspired by an Alex Garcia recipe from the Food Network show, Nuevo Latino. He calls for boiling flank or skirt steak until tender, shredding the meat and then frying it in hot oil. I like to do mine with leftover pot roast (I always use chuck). I also keep mine very simple seasoning-wise (salt) and I generally serve it alongside tortillas with salsa, limes, onions, cilantro and tomatoes as garnish choices.

Vaca Frita means fried cow in Spanish.

Vaca Frita

A couple of pounds of leftover pot roast (see link for original boiled flank steak method)
1/8 cup oil
salt to taste

Shred pot roast like so;

Heat oil over high heat in a large skillet. Ad beef and spread out in an even layer. Season with salt.

Cook without disturbing until beef is crusty and caramelized. Turn beef and repeat on other side.

Serve with tortillas and your favorite Latin American accouterments.

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