You can also use an air fryer for this whole process- fry both the taco and the fries according to the directions for your air fryer. However- I have never seen a taco tico without fries. I found this out in a discussion thread on Facebook about tacos ticos. Variationsĭepending on your preference, you can use pre-cooked shredded pork or chicken instead of traditional beef.Īlso- apparently in some regions of Costa Rica the taco is never served with fries. If cabbage isn’t your thing, shredded lettuce will give that same green color and crunch to your tico taco.īoth vegetable and canola oil will work for frying up your Costa Rican tacos. Costa Rican-Style Shredded Beef with Red Sauce (Carne en Salsa).Serve immediately- preferably with Coca-Cola or an ice-cold Imperial! You can also drizzle the taco with homemade salsa rosada.Ĭover the taco and cabbage with french fries, and drizzle with condiments. Since I don’t keep my condiments in squeeze bottles, I just add about 1/4 cup of each condiment in the corner of a plastic sandwich baggie and cut the tip off. I don’t know why, but drizzling the condiments on the taco this way totally changes the flavor. You can also bake them in the oven according to package directions- but again, I only got the tico approval when I actually deep-fried them!Ī genuine Costa Rican taco is drizzled with ketchup and mayo from a squeeze bottle with a thin tip. I fry them when frozen to increase the crispness. Set aside.įry the french fries in the same oil as the tacos. Once the tacos are fried, you can plate them and cover them with the cabbage. Place the tacos in the pan, two at a time, and fry until golden brown.Īs you pull it out with kitchen tongs, tilt the taco vertically- a lot of oil will drip out, and that is good. I place one or two toothpicks through the entire thing in order to hold it together during the frying process.īefore frying the tacos I place a plate with a paper towel nearby to absorb excess oil. While the oil is getting to the right temperature, heat 8 tortillas up in the microwave for a few seconds to soften.Īdd 1-2 ounces of shredded beef to the top of the tortilla and roll it up. If it doesn’t fry up in about a minute, the oil is not hot enough.) If it cooks super fast or burns, the oil is too hot. I then take a small-ish piece of tortilla and throw it into the hot oil to see how it reacts. Instead, I cook the oil on high until it’s bubbling. (Note: I don’t have a thermometer for frying. In a frying pan (I used a deep stockpot) place enough oil to cover the tacos and heat to 365 degrees Fahrenheit. Using a cheese grater or food processor, shred the cabbage and set aside. A frying pan or deep stock pot for frying.1 package of frozen, thin-cut french fries.
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