Vaca Frita and Napa Cabernet...A Match Made in Heaven.

Pardon the punctuation...I was going nuts trying to over complicate my Cuban food pairing with this delicious Bella Union Cabernet. Mid sip of wine it hit me that this would work perfectly with my favorite Cuban dish of all time.  Vaca Frita! Yummy crunch beef with garlic and can't go wrong.  Time to use my trusty pressure cooker.


1 1/2 to 2 pounds skirt or flank steak with the fat trimmed.
1 medium onion, half chopped and half sliced.
1 green bell pepper half cut and half chopped.
1 tablespoon salt, and more to season
6 garlic cloves, minced
3 to 4 limes
3 tablespoons olive oil


Place the meat, sliced onion, half cut bell pepper, and salt in the pressure cooker with just enough water to cover it.  Cook on high for 20min until you hear the famous pressure cooker whistle. If you don't have a pressure cooker, simmer the hell out of it in a large pot until the meat is tender. Now back to the pressure cooker.  After the 20 min let it rest for a few to allow the pressure cooker to be able to open. Drain the meat. Get rid of the bell pepper and let the meat cool.  Now it's time to get your hands dirty and shred that meat. Squeeze the juice of the limes on it and season with 1/2 teaspoon salt. Heat olive oil in a large skillet over medium heat. Stir in the finely chopped onion, chopped bell pepper, and garlic and cook for about a minute. Stir in the meat and fry until it’s as crispy which is about 12 minutes. Eat with some white rice and black're good to go.