Carne de Vaca Frita con Cebolla

Carne de Vaca Frita con Cebolla Recipe from Puerto Rico

Region / culture: Puerto Rico | Preparation time: overnight | Servings: 4

Introduction

Carne de Vaca Frita con Cebolla is a delicious and flavorful dish that features tender club steak marinated in a savory seasoning blend and cooked with onions. This traditional Latin American recipe is sure to satisfy your taste buds and leave you wanting more.

History

Carne de Vaca Frita con Cebolla has its roots in Latin American cuisine, where beef is a staple ingredient in many dishes. The marinating process helps to tenderize the meat and infuse it with delicious flavors, while the addition of onions adds a sweet and savory element to the dish.

Ingredients

2 lb (907 g) of club steak
6 onions, peeled and thinly sliced
6 to 8 tbsp of adobo seasoning
0.25 tsp of oregano
2 to 3 tbsp of vinegar
0.25 cup + 2 tbsp of olive oil
0.25 cup of beef broth or dry white cooking wine
1 tsp of salt (optional, as there should be enough salt in the adobo mixture)

How to prepare

Wash the meat under cold running water and pat it dry with a paper towel.
Separate the steaks and place them on a chopping board between two pieces of wax paper.
Beat the steaks with a mallet or the side of a rolling pin to flatten and tenderize them.
Once tenderized, rub the steaks on all sides with adobo and then place them in a large bowl or deep dish.
After seasoning all the steaks, add vinegar, oregano, and 2 tbsp of olive oil. Mix thoroughly.
Cover the bowl or dish with plastic wrap and place it in the refrigerator for at least 4 hours or overnight, allowing the meat to absorb the seasoning.
Place a frying pan on high heat and add 0.25 cup of olive oil.
Put the steaks in the pan and brown them on both sides according to your desired level of doneness (rare, medium, or well).
Once cooked, transfer the steaks to a warm oven while you finish cooking the remaining steaks.
Remove all the oil from the pan and set it aside.
Deglaze the pan with beef broth or wine, scraping the pan to pick up the beef drippings. Reduce the liquid by half.
Remove and save the deglazed liquid.
Wash the pan in hot water using only a hard brush or a soapless pad. Rinse well.
Place the pan back on the stove and add about 4 to 5 tbsp of the reserved oil.
Raise the burner to medium heat and sauté the onions, being careful not to overcook them.
Once done, add the deglazed liquid from earlier and simmer for 1 to 2 minutes.
Pour this mixture over your steaks.
This dish pairs well with white rice and beans, or can be enjoyed in a sandwich with a side salad.
Try serving it with French fries or tostones.

Variations

Add bell peppers or tomatoes to the dish for added flavor and color.
Use different cuts of beef, such as flank steak or skirt steak, for a different texture.
Experiment with different seasonings and spices to customize the flavor of the dish.

Cooking Tips & Tricks

Be sure to flatten and tenderize the steaks before marinating them to ensure they cook evenly and are tender.

- Marinate the steaks for at least 4 hours or overnight to allow the flavors to fully develop.

- Brown the steaks on high heat to create a nice sear and lock in the juices.

- Deglaze the pan with beef broth or wine to create a flavorful sauce to pour over the steaks.

- Serve the Carne de Vaca Frita con Cebolla with rice, beans, or in a sandwich for a complete meal.

Serving Suggestions

Serve Carne de Vaca Frita con Cebolla with white rice, beans, or in a sandwich with a side salad. It also pairs well with French fries or tostones.

Cooking Techniques

Tenderize the steaks by pounding them with a mallet or rolling pin.

- Brown the steaks on high heat to create a nice crust and seal in the juices.

- Deglaze the pan with beef broth or wine to create a flavorful sauce.

Ingredient Substitutions

Use flank steak or skirt steak instead of club steak.

- Substitute red wine vinegar for the vinegar in the marinade.

- Use vegetable oil instead of olive oil for cooking.

Make Ahead Tips

Marinate the steaks overnight for maximum flavor.

- Cook the steaks ahead of time and reheat them in the oven before serving.

Presentation Ideas

Serve the Carne de Vaca Frita con Cebolla on a platter with the onions piled on top. - Garnish with fresh herbs or a squeeze of lime juice for added flavor.

Pairing Recommendations

Pair Carne de Vaca Frita con Cebolla with a light and refreshing salad or a side of steamed vegetables.

- Serve with a glass of red wine or a cold beer to complement the flavors of the dish.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

- Reheat the Carne de Vaca Frita con Cebolla in the oven or on the stovetop until heated through.

Nutrition Information

Calories per serving

Calories: 350 per serving

Carbohydrates

Carbohydrates: 8g per serving

Fats

Total Fat: 22g per serving

Saturated Fat: 5g per serving

Proteins

Protein: 32g per serving

Vitamins and minerals

Iron: 15% of daily value per serving

Vitamin C: 10% of daily value per serving

Alergens

Contains: None

Summary

Carne de Vaca Frita con Cebolla is a protein-rich dish that is moderate in carbohydrates and fats. It is a good source of iron and vitamin C, making it a nutritious and satisfying meal option.

Summary

Carne de Vaca Frita con Cebolla is a delicious and satisfying dish that is perfect for a family meal or special occasion. With its tender club steak and savory onion topping, this recipe is sure to become a favorite in your household. Enjoy!

How did I get this recipe?

The first time I saw this recipe, I was filled with a sense of excitement. I had always heard about the delicious Carne de Vaca Frita con Cebolla (Fried Beef with Onions) from my friends, but I had never tried making it myself. As soon as I laid my eyes on the recipe, I knew I had to give it a try.

The recipe was handwritten on a yellowed piece of paper that had been passed down to me from my great-grandmother. It was a treasure trove of family recipes that had been carefully preserved over the years. As I read through the ingredients and instructions, I could almost smell the aroma of the sizzling beef and onions wafting through the kitchen.

The recipe called for simple ingredients - thinly sliced beef, onions, garlic, soy sauce, and a few other seasonings. It seemed like a straightforward dish, but I knew that the key to making it truly delicious lay in the technique and skill of cooking it just right.

I decided to make the Carne de Vaca Frita con Cebolla for a family dinner that weekend. I gathered all the ingredients and set to work in the kitchen, following the recipe carefully. As the beef sizzled in the pan, I could hear the onions caramelizing and releasing their sweet aroma. The smell was intoxicating, and I knew that I was on the right track.

As the dish came together, I couldn't wait to serve it to my family. When they took their first bite, their faces lit up with delight. The beef was perfectly tender and flavorful, and the onions added a delicious sweetness to the dish. It was a hit, and everyone asked for seconds.

From that moment on, Carne de Vaca Frita con Cebolla became a regular fixture on our dinner table. I would make it for special occasions, family gatherings, and just for a simple weeknight meal. Each time I made it, I would think back to that first time I tried the recipe and feel a sense of pride and accomplishment.

Over the years, I have made some tweaks and adjustments to the recipe, adding a pinch of this or a dash of that to make it my own. I have also shared the recipe with friends and family, passing on the tradition of making this delicious dish with love and care.

One day, I was visiting a friend who lived in a small village in the countryside. As we sat in her cozy kitchen, she mentioned that she had a special recipe for Carne de Vaca Frita con Cebolla that had been handed down in her family for generations. Intrigued, I asked her to show me how to make it.

As we cooked together, she shared stories of her grandmother who had taught her how to make the dish. She explained the importance of using fresh ingredients, cooking the beef just right, and adding a touch of love to the recipe. I listened intently, soaking up every word and savoring every moment.

When we finally sat down to eat, the Carne de Vaca Frita con Cebolla was like nothing I had ever tasted before. It was rich, flavorful, and filled with the warmth of tradition and family history. I knew that I had learned something truly special that day, and I was grateful for the opportunity to connect with my friend and her culinary heritage.

As I look back on my journey with the recipe for Carne de Vaca Frita con Cebolla, I am filled with gratitude for all the people who have shared their knowledge and love of cooking with me. From my great-grandmother's handwritten recipe to my friend's family tradition, each experience has added a layer of depth and richness to my own culinary repertoire.

I will continue to make Carne de Vaca Frita con Cebolla for years to come, passing on the recipe and the memories to future generations. It is more than just a dish - it is a connection to my past, a celebration of my present, and a gift for the future. And for that, I am truly grateful.