COSTA RICAN TACOS
A friend in college showed us how to make these tacos, and we've never been able to make it for someone without them raving about it. It's unusual and delicious.... great for impressing someone who's hard to please. It's also nice in that the meat and toppings can all be made the evening before. ENJOY!
Provided by Epi-curious
Categories Roast Beef
Time 2h15m
Yield 12 tacos, 4 serving(s)
Number Of Ingredients 10
Steps:
- Brown the roast in a roasting pan using the 2 tbls. of oil. When browned, sprinkle liberally with the abodo seasoning. Use more if you really like your meat flavorful.
- Cook roast in low oven until it's falling apart. Usually about 2 hours.
- While roast is cooking, shred cabbage and put in bowl. Squeeze lemons over cabbage and add salt. Cover with cling film and put in fridge. The lemon and salt with wilt the cabbage slightly, which is exactly what you want. Add more salt to taste, just before serving.
- Now cut up the tomatoes and add the mayonnaise to the tomatoes. As you mix the mayo in, the juice from the tomatoes will begin to make a pink sauce in the bowl. You want it to be the consistency of a thin sour cream. Add more mayo or tomatoes as needed. Cover with cling film and refrigerate.
- When roast is done, let it cool and then shredd beef. Cover and refrigerate until ready to use.
- Prepare deep pot of oil for deep frying. Add desired amount of meat to the bottom of a tortilla, fold in half like a taco and submerge in hot oil, using tongs to hold taco together as it fries. Fry each taco until crisp, about 15 seconds. Drain well by tipping to side and letting extra oil drip out onto paper towels. Set tacos aside until all are done frying.
- To serve, slightly open mouth of taco and add tomato/mayo sauce first and then top with cabbage.
- This recipe is supposed to feed 4 people, but most people end up eating more than you think is humanly possible, so be prepared to make extra.
Nutrition Facts : Calories 1031.5, Fat 61.3, SaturatedFat 21.2, Cholesterol 158.4, Sodium 2544, Carbohydrate 72, Fiber 12.3, Sugar 12.2, Protein 54
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Ryan Mumford
[email protected]Will definitely make again!
Ahamad Alam
[email protected]Loved the flavors in these tacos!
Md mamum
[email protected]Overall, I really enjoyed these tacos. They were flavorful and easy to make. I would definitely recommend them to others.
Netty Kaltovei
[email protected]The tacos were easy to make and the instructions were clear. However, I found that the chicken was a bit dry. Next time, I'll try marinating the chicken before cooking it.
Erum Ali
[email protected]These tacos were a bit too spicy for my taste, but they were still very good. I would recommend using less chipotle peppers if you don't like spicy food.
Salome Mankge
[email protected]I made these tacos for dinner last night and they were delicious! The chicken was juicy and flavorful and the pickled cabbage added a nice crunch.
Mandi Salinas
[email protected]These tacos are so easy to make and they're packed with flavor. I love the combination of the chicken, black beans, and corn.
Md kobir Sowdagor
[email protected]I've made these tacos twice now and they're always a crowd-pleaser. The chipotle crema is especially delicious and adds a nice smoky flavor.
Francis Duran
[email protected]These tacos were a hit at my party! Everyone loved the unique flavors and textures. The chicken was perfectly cooked and the pickled cabbage added a nice tang.