Do you have a costa rican food recipe??

Question

i need a simple but good costa rican food and it has to be authentic to the country

Answer 1

This is the best free cooking E-book I've found, I'm sure you can find what you're looking for in it.

Answer 2

Costa Rican Tamale Recipe

2 lbs instant corn masa mix

3 lbs (1.4 kg) pork shoulder roast -or- beef roast -or-

boneless chicken

¼ lb (110 gr) pork lard (or vegetable shortening)

1 cup (240 ml) corn oil

1 batch (~5 cups cooked Tico style rice, see ingredient list and recipe below)

2 ¼ lbs (1 kg) potatoes

8 cloves of garlic

½ lb (225 gr) sweet or hot peppers to taste

1 large onion (optional)

2 ¼ lbs (1 kg) banana leaves (corn husks can be substituted, or if desperate aluminum foil)

coriander leaves (cilantro), salt, black pepper, cumin, oregano, achiote (annato)

If you are adventurous and demand complete authenticity, you must start from raw corn ground for tamales (3 lbs, 1.4 kg Maíz cascado, malido crudo). Soak the flour in water then rinse it well, cook with a tablespoon of achiote, and a little of the garlic and peppers in salted water to just cover until tender then stand overnight. The next day, knead it into dough. You should probably have a demonstration first if you're going to try this method. For first timers we'd suggest the Masa version described below.

Chop the meat into large (2", 5 cm) chunks then brown on high heat in the ½ cup lard or vegetable oil. Add the chopped garlic, peppers, onion, 1 teaspoon salt, 1teaspoon cumin, ½ teaspoon black pepper, and 1 teaspoon salt for the last minute or two of browning, then cover with water and simmer until very tender (2-3 hours). Remove the meat from the broth and reserve the broth. When the meat is cool shred it finely. While the meat is simmering prepare the potatoes and rice.

Peel the potatoes and boil with salt, cilantro, and oregano to taste until soft. Cool and cut into ½ inch (1 cm) cubes.

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Answer 3

CHICKEN COSTA RICA  

Olive oil 1/2 c.

2 onions

1 green pepper

1 tsp. oregano

1 tbsp. oregano

1/2 tsp. curry powder

2 chicken bouillon

6 sm. boneless chicken b*****s

Rice

1/4 tsp. behol

1 tsp. sugar

1 c. white wine

2 cans of beer

2 bay leaves

4 cloves garlic

Clean and chop onions and green peppers. Brown chicken in olive oil until golden. Remove chicken and saute the onions and peppers until soft. Add all other ingredients together an simmer for 1/2 hour or until chicken is done. Serve over rice.

OR

COSTA RICAN CREAM CAKE  

1 (18.5 oz.) pkg. pudding included yellow cake mix

1 c. water

1/3 c. cooking oil

3 eggs

SAUCE:

1 c. whipping cream

1/3 c. rum (or 1 tsp. rum extract)

1 (14 oz.) can sweetened condensed milk

1 (12 oz.) evaporated milk

TOPPING:

1 c. whipping cream

1/3 c. coconut, toasted

1/3 c. Macadamia nuts, chopped

Grease 13 x 9-inch baking dish. To make cake: In large bowl, combine all cake ingredients at low speed until moistened; beat 2 minutes at high speed. Turn into greased baking dish. Bake in preheated 350 degree oven 25 to 35 minutes, or until toothpick inserted in center comes out clean.

To make sauce: In large bowl, combine all sauce ingredients; blend well. Remove cake from oven; cool 5 minutes. Using long tined fork, pierce hot cake in dish every 1 to 2 inches. Slowly pour sauce mixture over cake. Refrigerate cake at least 3 hours to chill. (Cake will absorb most of sauce mixture.)

To make topping: Before serving, in small bowl, beat 1 cup whipping cream until stiff peaks form. Spread over cold cake. Sprinkle with coconut and Macadamia nuts. Store in refrigerator. Makes 15 servings.



JM

Answer 4

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