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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Rudyard Ramos
[email protected]These tacos are so versatile. You can use any type of meat, beans, or vegetables that you like.
Chhotu Yadav
[email protected]I made these tacos in my air fryer, and they turned out great! They were crispy and delicious.
Pranto Sheikh
[email protected]I'm a vegetarian, so I used tofu instead of the beef. The tacos were still really good.
Mst Rotna
[email protected]I had some leftover chicken, so I used that instead of the beef. The tacos were still delicious.
Full Spectrum Painting
[email protected]I thought the tacos were a bit bland. I added some extra seasoning to the beef, and they were much better.
madina sugulle
[email protected]These tacos were a little too spicy for me, but I still enjoyed them. Next time I'll use less chili powder.
TABREZ MANDLI
[email protected]I'm so glad I found this recipe. These tacos are now my go-to weeknight meal.
Mohamed Chahine
[email protected]I love the combination of flavors in these tacos. The beef, the beans, and the salsa all come together perfectly.
Linda Lockett
[email protected]These tacos are so good! I've made them several times now, and they're always a hit with my family.
Devil Rohan
[email protected]I'm always looking for new taco recipes, and this one is definitely a keeper. Thanks for sharing!
Irtaza Hassan
[email protected]I made these tacos for a party, and they were a huge hit! Everyone loved them.
katii kainat
[email protected]The beef in these tacos was so tender and flavorful. I cooked it in my slow cooker for 8 hours, and it came out perfect.
tbaze 24lealo
[email protected]I love how easy this recipe is to follow. I'm not a very experienced cook, but I was able to make these tacos without any problems.
Helal miya
[email protected]These tacos were amazing! The flavors were so authentic and delicious. I'll definitely be making them again.