Costa Rican Tacos Ticos

Staff Writer
Costa Rican Tacos Ticos
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
208
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.

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.

Nutritional Facts

Total Fat
15g
22%
Sugar
1g
N/A
Saturated Fat
2g
8%
Cholesterol
18mg
6%
Protein
8g
16%
Carbs
12g
4%
Vitamin A
2µg
N/A
Vitamin B12
0.7µg
11%
Vitamin B6
0.3mg
12.7%
Vitamin C
11mg
18%
Vitamin E
3mg
14%
Vitamin K
23µg
28%
Calcium
35mg
4%
Fiber
2g
9%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
1mg
6%
Magnesium
27mg
7%
Monounsaturated
10g
N/A
Niacin (B3)
2mg
9%
Phosphorus
146mg
21%
Polyunsaturated
3g
N/A
Potassium
203mg
6%
Sodium
220mg
9%
Trans
0.2g
N/A
Zinc
2mg
13%

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