Vaca Frita Cuban Crispy Shredded Beef

We love cooking recipes that transform a simple chuck roast into an incredibly tender and flavorful meal that everyone loves. Case in point: our Vaca Frita Cuban Crispy Shredded Beef is so nutritious, delicious, and easy to make that you will put on your regular meal plan all year long.


12 Ounces shredded cooked beef (or bison) Chuck pot roast
1 cup sliced green bell pepper
1 cup sliced onion
1/4 cup fresh lime juice
2 tablespoons olive oil
2 teaspoons minced garlic
1/2 teaspoon salt, divided
1/4 teaspoon ground black pepper
Hot cooked rice, black beans, and lime wedges


  1. In a slow cooker dutch oven, slow roast TD beef or bison chuck roast with beef broth or stock for 4-6hrs (depending on size of roast). Remove Chuck when fork tender and shred.
  2. Slice green bell pepper and onions and mince garlic.
  3. Combine the shredded roast, green 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 1/2 hours.
  4. Heat a large, nonstick skillet over medium-high heat until hot. Spread 1/3 of beef mixture in thin layer in skillet.
  5. Cook until crispy in spots, turning several times, 2 to 3 minutes. Remove from skillet. Repeat twice with remaining beef mixture. When complete, season with remaining 1/4 teaspoon of salt.
  6. Plate with hot rice and black beans. Garnish with lime wedges, jalapeño, cilantro, and cojata cheese if you like. Enjoy!