Gallitos De Papa From Costa Rica Recipes

GALLO PINTO (RED BEANS AND RICE)

Steps:

• Heat the oil in a large skillet or sauté pan over medium-high flame. Add the onions, bell pepper and garlic and sauté for about 2-3 minutes, or until cooked through.
• Stir in the drained beans, some of their reserved liquid, salt and pepper. Bring to a boil, then reduce heat to medium-low and continue to simmer until heated through.
• Add the rice and stir into the beans and heat through. Adjust seasoning and add a little more bean liquid if necessary. Serve hot.
• Variations:.
• •Casamiento (Salvadoran black beans and rice): Use black beans instead of red beans.
• •Nicaraguans on the Caribbean coast use coconut oil instead of regular vegetable oil.
• •Stir in some chopped cilantro.
• •Add a few dashes of bottled pepper sauce or Worcerstershire sauce for added flavor.

COSTA RICAN BREAKFAST POTATOES

Steps:

• 1. Heat oil in a large skillet over medium heat. Add garlic and cook until fragrant (about 1 or 2 minutes).
• 2. Add potatoes, habanero chile, paprika, sugar and salt. Cover skillet, and cook for 15 to 20 minutes (stirring occasionally) or until potatoes are tender and cooked through. Sprinkle chopped cilantro on top.
• 3. Serve in corn tortillas and, if desired, top with a dollop of sour cream or salsa.

EL GALLO PINTO (FROM COSTA RICA- BEANS AND RICE)

Steps:

• Fry onion and bell pepper in the vegetable oil, about 3 minutes.
• Add the garlic and sauté a bit more.
• Pour in the beans and the stock, bring to a simmer.
• Avoid the mixture drying up.
• Add in the rice and stir thoroughly, gently.
• Don't mash the beans!
• Season to taste with salt and pepper.
• Right before serving, stir in the coriander, and top with heavy cream if desired.

GALLITOS DE PAPA FROM COSTA RICA

Steps:

• Peel potatoes and dice into small pieces.
• Sauté the finely chopped garlic in the oil and add some salt, about 1 teaspoon.
• Add the potatoes, sugar, and paprika.
• Cover the pan and cook on low heat, about 20 minutes, adding water as needed to prevent the potatoes from sticking.
• Remove and serve on the corn tortillas, which you can warm in the oven on a cookie sheet at 200°F.
• Garnish, to taste, with chopped coriander, salt, and pepper.
• Also, a little sour cream or salsa is often served as an accompaniment.