If you’re looking to dip your toes, or dive head first, into Cuban cuisine, Vaca Frita (along with Ropa Vieja) is a must! As I said in the video, I spent quite a bit of time researching Cuban cuisine and learned a lot from Nydia of @NydiasMiamiKitchen when developing this recipe.
Something I do, which I haven't seen other recipes do (though that doesn’t mean it’s not done!) is utilizing the simmering liquid to deglaze the pan as fond builds (and starts to burn) on the bottom of the pan. Only do this if you have to! You want to char the meat as best you can, and moisture can inhibit that. But you also want to pull up that fond before it burns. It’s a delicate balance.
Another thing I do, which makes this recipe no-waste, is utilize the simmered peppers and onions to season a can of black beans. It’s not the prettiest mixture but it is a flavorful one and it’s a quick way to season black beans!
Full recipe can be found on my website zestfulkitchen.com! [ Ссылка ]
