Cuban Crispy Shredded Beef
A few simple ingredients can take leftover pot roast to the next level. Traditionally known as Vaca Frita, sautéed beef with bell pepper, onion and lime juice, commonly served with rice and black beans.
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Total Time: 30 min
Ingredients:
- 12 ounces shredded cooked (leftover) beef such as Chuck Pot Roast
- 1 cup sliced green bell pepper
- 1 cup sliced onion
- 1/4 cup fresh lime juice
- 2 tablespoons olive oil
- 2 teaspoons minced garlic
- 1/2 teaspoon salt, divided
- 1/4 teaspoon ground black pepper
- Hot cooked rice, black beans and lime wedges (optional)
Cooking:
- Combine the beef Chuck Pot Roast, bell pepper, onion, lime juice, oil, garlic, 1/4 teaspoon salt and black pepper in large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
- Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
- Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired.
Alternative Cooking Method
- Recipe can be made in a 8-quart Air Fryer. Heat Air Fryer to 375°F. Spread 1/3 of beef mixture in thin layer in basket. Cook until crispy in spots, turning several times, 6 to 8 minutes. Remove from basket. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.
