1. Combine meat, orange juice and lime juice in large bowl.
  2. Let stand covered at room temperature, stirring occasionally, 4 hours.
  3. Transfer meat mixture to medium saucepan; add water to cover.
  4. Heat to boiling; reduce heat.
  5. Simmer covered until meat is very tender, about 1 hour.
  6. Meanwhile, make Sauce Ti-Malice.
  7. Drain beef; pat dry.
  8. Heat 1½ inches oil in large skillet to 375°F.
  9. Fry beef, half at a time, in oil until crisp and golden brown, about 3 minutes.
  10. Remove with slotted spoon; drain on paper toweling; sprinkle with coarse salt.
  11. Serve tassot with Sauce Ti-Malice.
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