La Carreta-Style Vaca Frita

This version uses whole-food ingredients and avoids industrial oils and refined sugars for a minimally processed, flavorful alternative.

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Ingredients

  • 1 lb organic flank steak
  • 1 medium onion (half quartered for simmering, half thinly sliced)
  • 4 cloves organic garlic, minced
  • 1 tsp organic cumin
  • 1/2 tsp organic oregano
  • Juice of 2 limes, plus lime wedges for serving
  • 2 tbsp avocado oil
  • salt and pepper to taste

Clean swaps

How we upgrade the restaurant version with better ingredients.

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What you'll need

Instructions

  1. Place flank steak in a pot with the quartered onion half, cover with water, add a pinch of salt, and simmer 45 minutes to 1 hour until fork-tender. Drain, cool slightly, and shred the beef with two forks.
  2. Toss shredded beef with garlic, lime juice, cumin, oregano, salt, and pepper. Let marinate 15 minutes.
  3. Heat avocado oil in a large skillet over medium-high heat. Spread the beef in a single layer, press it flat, and cook undisturbed 3-4 minutes until crispy and browned on the bottom.
  4. Add the sliced onion, toss, and cook 2-3 minutes more until the onions soften and the beef has crispy edges throughout.
  5. Serve hot with lime wedges.

FAQ

Is this La Carreta-Style Vaca Frita gluten-free?

Yes, if using gluten-free spices and organic canned tomatoes.

Can I make this ahead of time?

Yes, it tastes even better the next day and reheats well.

Can I substitute the beef with another protein?

Yes, shredded chicken or tofu can work as alternatives.

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