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Take the meat and pound it out with a meat hammer or rolling pin to break into strands. Sprinkle meat with a little sherry and season with salt, pepper, oregano, and cumin.
Sauté the garlic cloves, onions, and green peppers in the oil until the onions begin to go limp. Then add the meat. Continue sautéing until the meat is hot and somewhat crispy. Squeeze the lime juice over the meat.
Serve with lime wedges.
Roast Recipe for Vaca Frita
Salt and pepper the roast. Dust the roast lightly with flour and brown on both sides in olive oil. Place the roast in a covered pan or Dutch oven. Add the wine and just enough water to surround the roast, but NOT cover.
Add bay leaf, onion slices, celery, and some black pepper corns to season. Check frequently and add more water as needed. The roast is done when the meat is tender and starts to shred. Approximately 30-45 minutes per pound. Remove all vegetables and bay leaves and use in the vaca frita recipe above.