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Tu Vez Latino Culinary Academy: Pollo Vaca Frita


Welcome to the Tu Vez Latino Culinary Academy! We are determined to teach Latino men how to feed themselves without having to go to a drive-through. Will it be an old family recipe? A delicious cocktail? A trade secret? Stay tuned to find out!

I’ve written before about my favorite meal: vaca frita. Yes, that does mean “fried cow”. It’s basically a lime, garlic, and onion marinated brisket that is cooked and then shredded and fried. If I were going to the electric chair, I’d want vaca frita for my last meal. But sometimes, you have a hankering for some chicken. What do you do? You make Pollo Vaca Frita! It’s something my wife invented and it is awesome. I know that the name isn’t great, “Fried Chicken Cow”, but it’s all I’ve got. What I mean is chicken in the vaca frita style. Like chicken fried steak. You can now find it in many “Latino-Fusion” restaurants. We’re totally going to sue.

Pollo Vaca Frita

2 Tbs olive oil

2 Lbs chicken breasts

1 Spanish onion, cut into slices

3 Limes

1 Orange

3 Garlic cloves, minced

Pinch of Salt

Dash of pepper

1 Bay leaf

First, trim the fat off of your chicken breasts. (Breasts, huh huh). Then, put them in a crockpot with the bay leaf and just enough water to cover them. Cook them on high for a couple of hours or until they are no longer deadly pink. Take them out and shred the chicken with a couple of forks. Put the shredded pieces in an non-metal bowl with the juice of two of the limes and the orange. Mix in half of the onions, garlic, salt, and pepper. Let it marinate in the fridge overnight. This will make it delicious. When you are ready, heat a skillet with two tablespoons of olive oil and fry the strips. Cook them until they brown and crisp a little, but not all the way. Serve with lime wedges, rice, beans, yucca, plantains, or whatever you want. High five yourself for awesomeness!

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