“My absolute favorite recipe featuring grass-fed meat is Vaca Frita with Yuca Tallow Mash. This vaca frita recipe is a healthy twist on a traditional Cuban dish. It’s pure comfort food that is nutritious and delicioso!”
Our August 2022 Featured Chef, Stephanie Gonzalez, is passionate about healing the body from the inside out. In this recipe feature, Steph combines Slow Roasted Shredded Beef, Beef Tallow, and Bone Marrow Broth, with delicious seasonings and juices for a moist, tender, crispy Vaca Frita, “Fried Cow.” This Cuban dish is loaded with flavor and has a crunchiness that will have you coming back for more!
Vaca Frita with Yuca Tallow Mash
Cuban Dinner Recipe | 4 servings
Prep: 30 minutes | Marinating: 30 minutes | Cook: 30 minutes | Total: 1 hr 30 minutes
Vaca Frita Ingredients
- 1 lb. plain Slow Roasted Shredded Beef
- 1 Organic White Onion, Thinly Sliced
- 5 Organic Garlic Cloves, Minced
- ¼ cup Fresh Organic Lime Juice
- ¼ cup Beef Marrow Bone Broth
- ½ teaspoon Organic Raw-Unfiltered Apple Cider Vinegar
- 1 tablespoon Organic Ground Cumin
- ½ tablespoon Organic Dried Oregano
- 2 teaspoons Celtic or Himalayan Pink Sea Salt
- 1 teaspoon Organic Cracked Black Pepper
- 4 tablespoons Organic Extra Virgin Olive Oil
- 2 Organic Bay Leaves
- In a large bowl, add shredded beef with fresh lime juice, beef marrow bone broth, apple cider vinegar, 2 tablespoons of olive oil, minced garlic, cumin, oregano, salt, pepper, and bay leaves. Gently toss and marinate the meat at room temperature for 30 minutes.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the shredded beef to the skillet in an even layer discarding the majority of the marinade.
- Pan fry for about 5 minutes, pressing down with a spatula until the meat develops a dark golden-brown crisp. Flip and repeat on the other side for 2-4 minutes, pressing down until the meat is sizzling.
- Once a dark brown crust has developed reduce heat to medium-low. Stir in the sliced onions and sauté with the meat until onions have softened about 4-5 minutes. Serve on a bed of Yuca Tallow Mash along with your favorite chimichurri sauce and lime wedges.
Yuca Tallow Mash Ingredients
- 1.5 lb Yuca Root
- 2 Organic Garlic Cloves, Mashed
- 2-3 teaspoons Celtic or Himalayan Pink Sea Salt
- 2 – 4 cups Beef Bone Marrow Broth or Spring Water
- ½ teaspoon Organic Cracked Black Pepper
- 2 tablespoons Beef Tallow, Melted
- Trim off the ends of the yuca root using a sharp knife. Starting at the top and working in one fluid motion, slice the waxy exterior brown skin and interior pink layer from the yuca until the white flesh is visible. A vegetable peeler also works well.
- Rinse the skinned yuca root and remove any dirt or residue, then dice into 1” chunks.
- In a large pot bring beef bone marrow broth or water to boil, add smashed garlic and yuca. Boil until the yuca is soft and you can easily mash the flesh, about 20 minutes.
- Separate ¼ cup of the beef bone marrow broth. Drain the remaining liquid and return the yuca to the pot.
- Add the tallow and pepper. Using a hand mixer beat until the consistency is smooth and the yuca mash is light and creamy, and fluffy in texture. Add remaining broth as needed for desired consistency. Taste for seasoning and add salt and pepper to taste. Serve warm.
Stephanie Gonzalez of Miami Wellness Club® is a Certified Holistic Health Coach, Wellness Entrepreneur, Natural Foods Chef, and Believer in All Things Possible. Steph fosters healing from the inside out, addressing root causes to promote restoration and liberation. She specializes in acne, allergies, adrenal fatigue, gut health, life purpose, mindfulness & meditation, weight loss, and women’s health.