By: Franchesca Livraghi | @breakthrukitchen

Carne frita is an easy go-to appetizer that always hits, especially during the summer. If you’ve ever gone to a Dominican chimi truck late at night, you know the vibe.

Fresh, crispy beef strips straight out the fryer, full of flavor and served with tostones, lime, and maybe some avocado on the side. It’s simple, flavorful, and the kind of thing you crave after a long day or a night out.

Now you can bring that same flavor home with just a few simple ingredients!

What kind of meat to use

You can use any thin-sliced beef for this recipe. Bottom round, flank, sandwich steak, and sirloin all work great because they cook quickly and soak up flavor really well. You could even grab strip steak that’s already sliced into pieces to make it easier.

Pork is also a solid choice, especially if it’s cut thin and boneless like pork shoulder, pork loin, or even pork chops. And if you prefer chicken, sliced chicken breast or thighs works too. Just try to keep the pieces similar in size so they cook evenly and get that perfect golden brown finish.

Marinate with Loisa Sofrito Rojo and Sazón

These two ingredients pack so much flavor with barely any effort. Loisa’s Sofrito Rojo is loaded with all the classic Latin sabor like tomatoes, bell peppers, capers, and olives. With a spoonful of Sofrito Rojo, this carne frita gets that rich, savory base without needing a ton of chopping or prep work. I like to pair it with Loisa’s Organic Sazón, fresh lime juice, and garlic cloves mashed in my pilón and that’s a super quick but seriously flavorful marinade that brings everything together.

Fry until browned

After marinating, the beef just needs a quick fry. Heat a bit of oil in your pan over medium heat and cook the beef in batches so it browns nicely, but don’t overcrowd the pan. Give each piece space so they crisp up properly. And be careful to not overcook it. Since the pieces are thin they will cook fast and frying for too long can make them tough. 

What to serve it with

This carne frita goes with just about everything. I like serving it as an appetizer so I plate it up with tostones, sliced avocado, and a little lime on the side to keep things fresh. It’s also perfect as a dinner or lunch meal with Loisa’s Yellow Rice, Rice and Black Beans, or Rice and Red Beans.