Otherwise, add about 1/4 cup of each condiment to two plastic sandwich baggies and cut the tips off. If you have them, fill two thin- tipped squeeze bottles with mayonnaise and ketchup.Using a cheese grater or food processor, shred the cabbage and set aside.These tacos are especially delicious with some guacamole and bean dip. If you’d like to make a full meal out of this recipe, white rice and black beans work well- although not traditionally served that way in Costa Rica. Serving SuggestionsĪssemble your taco and serve it warm. You can also use an air fryer for this whole process- fry both the taco and the fries according to the directions for your air fryer. However- I have never seen a taco tico without fries. I found this out in a discussion thread on Facebook about tacos ticos. ![]() Variationsĭepending on your preference, you can use pre-cooked shredded pork or chicken instead of traditional beef.Īlso- apparently in some regions of Costa Rica the taco is never served with fries. If cabbage isn’t your thing, shredded lettuce will give that same green color and crunch to your tico taco.īoth vegetable and canola oil will work for frying up your Costa Rican tacos. Costa Rican-Style Shredded Beef with Red Sauce (Carne en Salsa).Serve immediately- preferably with Coca-Cola or an ice-cold Imperial! You can also drizzle the taco with homemade salsa rosada.Ĭover the taco and cabbage with french fries, and drizzle with condiments. Since I don’t keep my condiments in squeeze bottles, I just add about 1/4 cup of each condiment in the corner of a plastic sandwich baggie and cut the tip off. I don’t know why, but drizzling the condiments on the taco this way totally changes the flavor. You can also bake them in the oven according to package directions- but again, I only got the tico approval when I actually deep-fried them!Ī genuine Costa Rican taco is drizzled with ketchup and mayo from a squeeze bottle with a thin tip. I fry them when frozen to increase the crispness. Set aside.įry the french fries in the same oil as the tacos. Once the tacos are fried, you can plate them and cover them with the cabbage. Place the tacos in the pan, two at a time, and fry until golden brown.Īs you pull it out with kitchen tongs, tilt the taco vertically- a lot of oil will drip out, and that is good. I place one or two toothpicks through the entire thing in order to hold it together during the frying process.īefore frying the tacos I place a plate with a paper towel nearby to absorb excess oil. While the oil is getting to the right temperature, heat 8 tortillas up in the microwave for a few seconds to soften.Īdd 1-2 ounces of shredded beef to the top of the tortilla and roll it up. If it doesn’t fry up in about a minute, the oil is not hot enough.) If it cooks super fast or burns, the oil is too hot. I then take a small-ish piece of tortilla and throw it into the hot oil to see how it reacts. Instead, I cook the oil on high until it’s bubbling. (Note: I don’t have a thermometer for frying. In a frying pan (I used a deep stockpot) place enough oil to cover the tacos and heat to 365 degrees Fahrenheit. Using a cheese grater or food processor, shred the cabbage and set aside. A frying pan or deep stock pot for frying. ![]() 1 package of frozen, thin-cut french fries.12 pack of Mission Yellow Corn tortillas (you can use other ones, but these are the only ones approved by my Costa Rican husband!).After a lot of trial and error, I finally did it! Costa Rican Taco Tico Recipe Ingredients: Until recently, I couldn’t seem to replicate the flavor of Costa Rica here at home. It was phenomenal- a $2 heart attack to eat while you walk home from work.Īll sarcasm aside, I LOVE an authentic Costa Rican taco. ![]() It was then covered with shredded cabbage and french fries, both of which were drizzled with ketchup and mayonnaise. What I got was a tortilla with shredded beef inside, rolled and deep-fried. My friend Gwen stopped at a little window to order food, and she asked me if I wanted a taco. A new tica friend and I were walking from downtown to our houses (I somehow ended up at the house that was a mile and a half from the town center, so I did a LOT of walking.) I distinctly remember eating my first Costa Rican taco when I studied abroad for the first time in San Ramón de Alajuela. Studies have recently lauded the redeeming nutritional value of Mexican tacos al pastor, but no one can accuse a Costa Rican taco of having any sort of health benefits. Tacos are a super controversial food! From the American-style “taco” with ground beef and taco seasoning to Native American tacos to the myriad of authentic Mexican tacos found in all regions of the country, there are a zillion variations.
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