The name vaca frita translates to "fried cow," and that says it all. The dish is composed of fried and shredded beef, typically skirt or flank steak. My version is made with chuck roast which has an amazing flavor but requires some extra cooking time to tenderize the meat. Often referred to as the cousin of ropa vieja, which is shredded beef stewed with tomatoes. This vaca frita contains beer, onions, sometimes a green pepper, garlic, cumin, a bay leaf, plus lime and orange juice and lime zest.