Costa Rican Tacos Ticos

Costa Rican Tacos Ticos
Staff Writer
Sandra A. Guiterrez

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

12
Servings
46
Calories Per Serving
Deliver Ingredients

Notes

* For the cooked meat, simply boil a 1-pound piece of beef roast or flank steak in salted water until it’s cooked through. Cool and shred. Shredded rotisserie chicken works well, too.

Ingredients

  • 5 Cups shredded cabbage
  • 2 1/2 Cups cooked and shredded beef*
  • Mayonnaise, for serving
  • 12 warmed corn tortillas
  • Vegetable oil, for frying
  • Mustard, for serving
  • Ketchup, for serving
  • 1 1/2 Teaspoon salt

Directions

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.

Nutritional Facts

Sugar
7g
8%
Carbohydrate, by difference
11g
8%
Protein
2g
4%
Vitamin A, RAE
268µg
38%
Vitamin C, total ascorbic acid
47mg
63%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
68mg
7%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Fluoride, F
4µg
0%
Folate, total
49µg
12%
Iron, Fe
2mg
11%
Magnesium, Mg
62mg
19%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
1µg
2%
Sodium, Na
98mg
7%
Water
111g
4%

Taco Shopping Tip

How hot is that chile pepper? Fresh peppers get hotter as they age; they will achieve a more reddish hue and sometimes develop streaks in the skin.

Taco Cooking Tip

There are 60 varieties of chile peppers, many of which are used in Mexican cooking. Handle them with care. When handling the spicier kinds, gloves are recommended. Always wash your hands with soap and warm water before touching your eyes.

Taco Wine Pairing

Malbec, syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, primitivo, or carménère with meat- and bean-based dishes; viognier or grüner veltliner with seafood dishes.