Can anyone recommend a good, inexpensive beef cut for this application? Skirt steak is so expensive now.
The way I make vaca frita is to simmer skirt steak in liquid with vegetables until tender, shred the beef with a fork, then marinate in minced garlic and citrus and saute with onions in a hot pan with oil.
So it would have to be a durable piece of meat that shreds easily when it becomes tender. Fat is not a concern(I prefer a beefy flavor), but cost is. So flank is out.
I was thinking of chuck or some type of sirloin, but I'm not sure how either would shred or hold up.
I understand though that vaca frita was traditionally made with leftovers from yesterday's roast.
I understand that I could just try different cuts of meat, but I was hoping to save a little time and the money I would waste on both a failed experiment and takeout.