“A wonderful Cubano recipe that can use a variety of beef cuts - flank steak is too dear for me but skirt steak & bottom round roast have responded well for me. Serve with white rice & lime wedges - the little key limes if you can get them. Found in the Miami Herald & adapted from !Sabor! A Passion for Cuban Cuisine.”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Bring 2 quarts salted water to a boil in a large stock pot. Add the bay leaf and meat, reduce heat, cover and simmer 2 hours.
  2. Drain the meat and let it cool to room temperature on a plate lined with paper towels. Use your hands to shred it along the grain into strips.
  3. Season the meat with salt and pepper and place it in a shallow, nonreactive dish. Pour on the citrus juices and let it marinate at least 30 minutes. Drain the meat and set it aside.
  4. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of the olive oil and heat until it is almost smoking. Add half the meat and half the garlic; sauté, stirring often, 7 to 10 minutes. Add half the onions and sauté about 5 minutes, until the edges of the beef become crispy.
  5. Transfer the mixture to a large plate. Repeat sautéing with the remaining ingredients. Serve with rice and lime wedges.

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