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. Delicious!
Servings
4
Servings
4
Instructions
  1. Combine the beef chuck pot roast, bell pepper, onion, lime juice, olive oil, garlic, 1/4 teaspoon salt, and black pepper in a large bowl. Marinate in refrigerator for 15 minutes or up to 1-1/2 hours.
  2. 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, 2–3 minutes. ** Remove from skillet. Repeat twice with remaining beef mixture. Season beef with remaining 1/4 teaspoon of salt.
  3. Serve with rice, black beans, and lime wedges, as desired.
Recipe Notes

**Important cook’s tip for all ground beef recipes: cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160 degrees. Color is not a reliable indicator of ground beef doneness.

 Recipe and photo courtesy of the Wisconsin Beef Council.