As I’ve said before, Alma de Cuba is one of my favorite restaurants in Philadelphia. I’ve shared my version of their Skirt Steak and today’s I’m sharing my version of another favorite – Vaca Frita! Vaca Frita means fried cow in Spanish. In the traditional recipe, flank steak or skirt steak are cooked twice creating a delectable dish. My recipe uses boneless chuck roast instead of skirt steak for two reasons – first, I’m serving four people and a chuck roast is just the perfect size for us and second, skirt and flank steaks are just so darn expensive for the smallest steak. I have to say that after shredding and frying the roast no one would have been able to tell the difference! This is another winner – the combined flavors of the fried shredded meat along with the onions & peppers was stupendous…and with the addition of a side of Spanish Red Rice and Goya Maduros…all I can say is WOW! Go ahead, give it a try…all of these flavors together are just incredible! Continue reading →