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.
Cook Time: 30 Minutes
Servings: 4
Ingredients: 9
Ingredients
Preparation
Alternative Cooking Method
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Step 1
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.
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Step 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 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture.
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Step 3
Season beef with remaining 1/4 teaspoon of salt.
Serve with rice, black beans and lime wedges as desired. -
Step 4
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.
Nutrition Information
256 Calories
3g SAT FAT
28g PROTEIN
3.4 mg IRON
8.2 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 256 Calories; 117 Calories from fat; 13g Total Fat (3 g Saturated Fat; 8 g Monounsaturated Fat;) 83 mg Cholesterol; 346 mg Sodium; 7 g Total Carbohydrate; 1.4 g Dietary Fiber; 28 g Protein; 3.4 mg Iron; 4.3 mg NE Niacin; 0.6 mg Vitamin B6; 2.9 mcg Vitamin B12; 8.2 mg Zinc; 32.8 mcg Selenium; 75.6 mg Choline.
This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron, and Choline.
The Essential Ingredients
- Cross Rib Chuck Roast: A flavorful cut from the shoulder area between the chuck and rib sections. Known for its great marbling. it’s ideal for long and slow cooking methods like braising or oven roasting. If it’s unavailable, chuck arm or chuck shoulder roasts are great substitutes.
- Bell Peppers: Named after the ‘bell’ shape they resemble, you may also see these called sweet peppers. They come in a variety of colors and lend a mild flavor and crisp texture to dishes.
- Limes: One of the most versatile fruits, this small zesty citrus is known for its bright flavor. It adds acidity to dishes and is used in everything from beverages to marinades, and both sweet and savory dishes.
- Onion: These versatile roots veggies bring a sharpness to any dish, without adding too much spice. Onions come on many varieties, but most often are seen in white, yellow, and red. Onions are a staple of many cuisines, and are a pillar of a classic mirepoix, a soup and sauce base consisting of carrots, onions, and celery.
- Garlic: A flavorful bulb that is related to the onion family. It has a strong aroma (that fills your kitchen), taste that enhances your dish and is known for its versatility.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
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Great way to refresh leftover roast - so flavorful!