Costa Rican Stuffed Tortilla Recipes
COSTA RICAN CHILAQUILES (TORTILLA & MEAT)
Use your imagination of this recipe, empty the fridge into the tortillas. Make it as spicy or as bland as you want
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oven to 350°F.
- Fill each tortilla with meat, fold in half.
- Dip the folded tortilla in the beaten egg and fry on a skillet in oil.
- Brown on both sides.
- Arrange the tortillas in an oven proof dish.
- (you can prepare the dish up to this point and do the final steps just before serving) Cover the tortillas with the tomato sauce, garlic, jalapenos and cheese.
- Season with salt & pepper.
- Bake for 15-20 minutes or until hot through.
- Serve with black beans and rice.
COSTA RICAN TACOS TICOS
Oftentimes people think of taking an ingredient, like a potato or piece of meat, and frying it. This recipe, from Sandra A. Gutierrez' Latin American Street Food, takes an entire dish and fries it. These tacos ticos resemble taquitos, but as you can see, the best part of enjoying them are the toppings. Click here to see 13 Things You Didn't Know You Could Fry
Provided by Latin American Street Food Cookbook
Yield 12
Number Of Ingredients 8
Steps:
- Place the cabbage in a large bowl and add enough boiling water to cover. Let it sit for exactly 1 minute. Drain the cabbage well and return it to the bowl. Add the salt, stir, and let it sit at room temperature for 30 minutes or until cool. Cover and chill for up to 24 hours.
- Working with 1 tortilla at a time, place 2 to 3 tablespoons of the shredded beef on 1 end of it and roll it up tightly, like a cigar (it has to be tight or the beef will escape when the tacos are fried). Tie it snuggly with a piece of twine and set aside. Repeat with the remaining tortillas and filling.
- Fit a large baking pan with a metal cooling rack and set aside. In a large skillet with high sides, heat 1 to 2 inches of oil to 360 degrees (or use a deep-fryer according to the manufacturer's directions). Working in batches, use tongs to place the tacos in the oil. Fry them until golden, about 3 to 3 ½ minutes, turning them over halfway through. Transfer them to the prepared rack to drain.
- To plate, place 2 tacos on a plate, top with a generous amount of the cabbage, and drizzle with the condiments. Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 208 calories, Sugar 1 g, Fat 15 g, Carbohydrate 12 g, Cholesterol 18 mg, Fiber 2 g, Protein 8 g, SaturatedFat 2 g, Sodium 220 mg, TransFat 0.2 g
COSTA RICAN STUFFED TORTILLA
This recipe is great for using up leftovers (use beef, chicken, pork or go vegetarian) Any way this is very tasty inexpensive dish to serve.
Provided by Bergy
Categories Lunch/Snacks
Time 15m
Yield 20 Tortillas
Number Of Ingredients 10
Steps:
- Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil).
- Make this slaw just before serving the tortillas.
- Place a tbsp of the shredded meat on a warm tortilla, top with the cabbage salad.
- Top with as many hot peppers as you like.
- Roll up and serve.
- To go Vegetarian simply omit the beef and chicken as stated.
Nutrition Facts : Calories 59.8, Fat 1.2, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 11.5, Fiber 1.8, Sugar 0.7, Protein 1.5
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