Typical Costa Rican Recipes

These are traditional Costa Rican recipes, as they would be made in a typical "campesino", or country, household. Today  many people substitute Salsa Lizano, a sauce made in Costa Rica and available in some areas in the United States, for Worcester Sauce. Try them and you will get a real taste of Costa Rica! Enjoy!


* We will be adding to our recipes regularly so keep a lookout for more
   great dishes.

                                           Recipe of the Month

                      Beverages

                  Costa Rican Coffee

Directions
Brewing Coffee Costa Rican Style: Place a coffee sock (cloth filter) in a round hole at the top of a wooden Costa Rican coffee stand (chorreador). Place 8 tablespoons Costa Rican gourmet coffee in the coffee sock. Place a coffee pot underneath coffee sock. Bring water to a boil. Pour boiling water into coffee sock.

Brewing Coffee Standard Style
Place 4 cups water in your coffee maker. Place 8 tablespoons of Costa Rican gourmet coffee into your coffee maker's filter. Turn on your machine.


                       Fresco de Frutas 
                          (Fruit Drink)

Ingredients
6 cups cold water

1 medium size ripe papaya, cut into small cubes

5 ripe bananas, cut into small cubes

1 medium size ripe pineapple, cut into small cubes

7 ice cubes

Strawberry syrup to taste


Directions
Place papaya, bananas, and pineapples in a pitcher. Pour water and syrup to taste. Stir the mix. Add 7 ice cubes. Serve cold.




                          Resbaladera
                    (Barley & Rice Drink)


Ingredients
1 cup long grain rice (can use brown rice but will have to cook longer)
1 cup barley
2 cinnamon sticks
10 cups water, divided
1/2 cup sugar
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
4 -5 cups unsweetened rice milk


Place the rice, barley and cinnamon sticks in a large saucepan and cover with 4 cups water. Bring to a boil and then lower the heat to a simmer and cover.
Simmer, covered, for 20 minutes. Add more water if needed to prevent sticking to the bottom. Once the rice and barley are cooked turn off the heat and stir though the sugar, vanilla, nutmeg and another 3 cups cold water.
Remove the cinnamon sticks and blend in batches.

Pass the blended liquid through a strainer into a large bowl, using a spoon to press down and squeeze as much liquid out as possible. You'll end up with a bowl of thick liquid and the mushy solids that you couldn't strain any more liquid out of (put these aside in a container and eat them for breakfast as porridge, so delicious!).
Stir the remaining water and the rice milk through the liquid that you strained out of the barley and rice. If you like you can thin it out a bit more with some more water, it's up to you.

Makes between 2 and 3 litres.

                         Appetizers

                    Cerviche de Corvina
                 (Marinated White Seabass)

Ingredients 
1 lb. fresh seabass, cut into small pieces
3 tablespoons onion, finely chopped
1 tablespoon celery, finely chopped
2 tablespoons fresh coriander (cilantro), chopped
2 cups lemon juice
Salt, pepper, and Tabasco sauce to taste
1/2 teaspoons Worcester Sauce

Combine all ingredients in a glass bowl. Let stand in the refrigerator, covered,  for at least four hours.

Shrimp can be used instead of Sea Bass. 

                           Guacamole
                         (Avocado Dip)


Ingredients
2 ripe avocados
1 small tomato, skinned and chopped
Juice of 1 lemon
2 tablespoons onion - finely chopped
1/2 teaspoon salt
2 tablespoons fresh coriander (cilantro) - chopped
Tabasco to taste
1/2 teaspoon Worcester Sauce

Combine all ingredients in blender or food processer until mixture is lumpy.

*** If made prior to serving, put the pit of the avocado in the dip to prevent darkening.

Serve with tortilla chips or hot tortillas

                          Chorreadas
                       (Corn Pancakes)

Ingredients
2 cups fresh corn kernels
1/2 cup sugar
1/4 cup flour
2 eggs
2 tablespoons butter
1/2 cup milk
1/2 tablespoon vanilla (optional)
oil or butter

Combine all ingredients in a blender or food processer until mixture is lumpy.
Fry in butter or oil to make pancakes.
Serve hot and top with sour cream or cream cheese.

Yields between 12 to 20 depending on size.

                    Soup and Salad

                    Ensalada de Repollo
                        (Cabbage Salad)

Ingredients   
2 cups cabbage, shredded
1 cup ripe tomato - diced
3 tablespoons fresh coriander (cilantro)-finely 
   chopped
2 teaspoons lemon juice
1/2 teaspoon salt
A dash of freshly ground black pepper

Mix ingredients - serve immediatly
6 servings

               Heart of Palm Salad

Ingredients:
1 (14 ounce) can hearts of palm, drained & rinsed
2 medium tomatoes, seeded & chopped
3 garlic cloves, finely chopped
2 green onions, chopped (use white & green parts)
2 tablespoons extra virgin olive oil
salt and pepper (Use fresh cracked pepper)
2 ounces parmesan cheese, freshly shaved
2 tablespoons fresh basil, chopped

Directions:
Cut the hearts of palm into 1/2" wide pieces Combine all but the parmesan ingredients in a large bowl.
Toss and allow to sit at room temperature for 30 minutes.
Serve with shavings of Parmesan on top of the salad.

                        Crema de Maiz
                   (Cream Of Corn Soup)


Ingredients
1 can of corn
1 cup half & half
1 cup milk
1 package chicken broth or 2 bouillon cubes
1/2 tablespoon butter or margarine
1 tablespoon of flour
1/2 teaspoon salt
A dash of freshly ground black pepper
Grated parmesan cheese 

Drain the corn and add half of it to all other ingredients. 
Blend for one minute.
Place in a pot and bring to a boil at medium heat, stirring constantly.
Add the remaining corn.
Garnish witih parmesan cheese.

4 servings

                           Sopa Negra
                     (Black Bean Soup)

Ingredients
2 cups black beans
6 cups water
2 tablespoons onion, finely chopped
2 cloves garlic, finely chopped
1 teaspoon salt
2 tablespoons fresh coriander (cilantro) finely 
   chopped
4 hard boiled eggs, minced
1 tablespoon Worcester Sauce

Cook black beans in salt water with coriander, onion, and garlic for 45 min. in a pressure cooker.
Strain, and set broth aside.
Blend  one cup of beans and return to broth.
Add Worcester Sauce and the rest of the beans.
Bring to a boil.
Garnish with minced hard boiled eggs. It's best if made the day before serving.

6 servings

                     Sopa de Tortilla
                       (Tortilla Soup)

Ingredients
5 cups homemade (or store bought) chicken soup
A dash of Tabasco Sauce
2 cups chopped tortillas
Oil
1/2 cup tomato, diced
1/2 cup avocado, diced
1/4 cup coriander (cilantro), chopped
1/4 cup onion, chopped
1/4 cup hot peppers, diced


Fry tortillas in oil. Drain on a paper towel.
Place fried tortilla bits in soup dishes and laddle soup on top.
Serve immediately
Serve the tomato, avocado, coriander, hot peppers, and onion in separate dishes to top soup as desired.


4 servings.

                        Side Dishes

                          Platano Frito
                      (Fried Plantains)

Ingredients
3 large very ripe plantains
oil
margarine


*Be sure to use very ripe plantains, preferably turning black. If not, hit all over with a wooden spoon to soften.
Peel and slice the plantains into 1/2 inch rounds.
Fry in half oil and half margarine mixture at medium heat until golden. 
Sprinkle with sugar and keep warm in the oven at a low temperature.
6 servings

                       Platanos en Gloria
                     (Glorious Plantains)

Ingredients
3 ripe plantains
2-4 tablespoons butter or margarine
1 teaspoon oil
1/2 teaspoon salt
1/4 lb. mild cheese - grated
1/2-1 cup cream
1/4 cup parmesan cheese - grated

Prehea oven to 350º

Peel plantains and slice diagnally 1/4 inch thick.
Fry slices lightly in butter until brown on both sides.
Drain on paper towels and sprinkle with salt.
In a buttered casserole, arrange alternate layersof plantains and mild grated cheese, finishing with a cheese layer. Pour cream over the top until it shows through the top layer of cheese. Sprinkle with parmesan cheese and bake until firm but not dry - about 45 min.
4-6 servings



                             Breads

                       Pan de Elote
        A Costa Rican take on corn bread. 
                            Delicious! 
Ingredients
2 cups fresh or thawed corn kernels, ground or liquefied in a food processor

3/4 cup buttermilk

4 eggs, whipped 

2 cups all-purpose flour

3 teaspoon baking soda

1/2 teaspoon salt

1/8 teaspoon cinnamon

1 cube butter or margarine

1 cup brown sugar or one medium-sized tapa dulce, ground


Combine buttermilk, brown sugar or grinded tapa dulce, corn kernels and whipped eggs in a bowl. Add all purpose flour, baking soda, salt, cinnamon and butter or margarine. Mix until smooth. Bake the mixture in a square cake pan at 350° F (177 ° C) for 40 minutes.

                 Main Dishes

              Grill - Costa Rica Style

Ingredients
3 lbs of chicken, beef, or pork
1 tablespoon fresh chopped parsley
1 tablespoon fresh chopped cilantro
1/2 teaspoon lime zest
1/3 cup lime juice
1/4 cup tomato juice 
1/4 teaspoon salt
1/8 teaspoon red pepper sauce
2 garlic cloves, finely chopped
2 teaspoons vegetable oil


Preparation
1.Mix all ingredients in shallow non-metal dish or 
   resealable plastic bag. 
2. Add up to 3 pounds chicken, pork or beef. Coat
    completely with marinade.
3. Marinade at least 2 hours - preferably 8 hours


Grill meat to desired doneness


                  Costa Rican Tamales 
                 (Costa Rican Tamales)            


Ingredients
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 

Preparation
Chop the meat into large (2", 5 cm) chunks 
Brown on high heat in 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.
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.

Making the Tamale
Wash the banana leaves then cut them into 15 inch (38 cm) squares. 
Spread 2 tablespoons of masa paste in the center, add 1 tablespoon each of potatoes, rice and meat. Fold as shown and tie with cotton string. 
Cook the tamales in gently boiling water for about one hour.

                         Gallo Pinto
                      (Rice and Beans)
      The Traditional Costa Rica Rica Dish

Ingredients
3 cups day old cooked rice
2 cups freshly cooked black beans (from a can
                           works well)
2 tablespoons onion - finely chopped
1 tablespoon bell pepper - finely chopped
2 tablespoons fresh coriander - finely chopped
2 strips bacon -  drained and crumbled
2 tablespoons oil
1/2 tablespoon Worcester Sauce
1/2 tablespoon Tabasco Sauce 


Saute onion and bell pepper in oil over mediun heat.
Add beans and cook 2 minutes longer
Add rice and mix - cook 3 min. more
Add Worcester Sauce, Tabasco Sauce, and coriander - mix well.
Garnish with  bacon crumbs. 
Serve with sour cream
6 servings

                      Rice and Beans
       (Caribbean version of Gallo Pinto)

Ingredients
1 lb. rice
1/2 lb. beans (black or red)
1 large coconut or 1 bag of shredded coconut

Blend the coconut meat (not the coconut milk) with two cups of warm water.
In a large pot, cook the beans with this mixture, one garlic clove, and a dash of thyme. Cook until tender (about one hour).
When the beans are done, add rice. Mix and cook on low heat until the rice is cooked.
Its even better if the rice is cooked in the oven.

***Traditionally  red beans are served chicken and black beans are served with fish.

                      Arroz con Pollo
                    (Rice with Chicken)

Ingredients
1 whole chicken
3 cups rice
2 tablespooms of onion - finely chopped
1 tablespoon bell pepper finely chopped
1/2 cup cooked peas
1/2 cup cooked carrots - diced
1/2 cup cooked string beans - sliced
2 tablespoons raisins
2 tablespoons green olives - sliced
1/4 teaspoon achiote  (paprika)
2 tablespoons Worcester Sauce
2 tablespoons oil
Salt to taste
Coriander leaves to garnish

Cook your chicken with 1/2 of the onion, 1/2 of the bell pepper, and salt in 4 cups of water, until tender. Let cool.
Strain the broth and add water to make 5 cups.
Remove and shred the meat from the chicken. Discard the bones.
In a large pot, heat the oil with the achiote and saute the remaining onion and bell pepper.
Add the rice, vegetables, chicken and chicken broth/water mixture.
Bring to a boil - lower and simmer until the rice is cooked. Add raisins and olives.
Fluff with a fork and garnish with coriander leaves.
8 servings

                  Garbanzos con Cerdo   
                          (Pork Garbanzo Beans)

Ingredients
1 lb dried garbanzo beans

1 lb lean pork, cut into 2 inch square cubes

1 cup red bell pepper, chopped

2/3 cup onion, chopped

1 rib celery, chopped

1 teaspoon parsley, chopped

1/4 cup vegetable oil

1 chicken bouillon

1/2 oz. chicken broth powder

1 cup carrots, chopped

1 1/2 cup potatoes, chopped

Salt and annatto (achiote) to taste

Directions
Soak garbanzo beans in 4 cups water for 24 hours. 
Boil garbanzos in water until tender. Drain and transfer to a bowl. 
Save 2 cups of liquid. Heat oil in a saucepan over medium high heat. Add onions and red bell peppers. Cook until golden brown. 
Add lean pork and cook until golden brown. Add 2 cups liquid from the garbanzo beans, and also chicken bouillon, chicken broth powder, and salt to taste. 
Cook until meat is tender. Add garbanzos, carrots, and potatoes. 
Cook until vegetables are tender. Add celery, parsley, and annatto. 
Serve in a bowl with rice.

Yields 8 servings

                  Arroz con Chancho
                     (Rice with Pork)

Ingredients
2 cups rice
1/2 kg pork sirloin
1/2 onion - chopped
3 tablespoons bell pepper - finely chopped
1 tablespoon garlic powder 
5 tablespoons oil
1/2 teaspoon achiote (paprika)
1 cup cooked string beans - sliced
1 cup cooked carrots - diced
1 teaspoon Worcester Sauce
1/2 teaspoon salt
Fresh ground pepper to taste
1/4 cup raisins (optional)


Cut the pork in 1 in. cubes. Cook over medium heat with 2 cups water, salt. pepper, garlic powder, and Worcester Sauce until tender. (about 45 min.)
I a separate skillet, saute onions, bell peppers and achiote in oil. Add this mixture, the rice, and 3 cups of hot water to the meat and simmer until the rice is cooked. 
Add vegetable and raisins - mix with a fork.
8 servings 

                  Bistec Encebollando
                       ( Onion Steak)

Ingredients
6 sirloin beef steaks
6 medium onions
1/2 teaspoon garlic powder
1 teaspoon Worcester Sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons oil
2 tablespoons butter or margarine


Prepare meat with garlic, Worcester Sauce, salt and pepper. Set aside.
In a  large skillet, brown the onion in butter and oil. Cook until golden.
Remove onion from skillet and set aside on a plate.
Place steaks in skillet at a high temperature.
Fry on both sides until desired doneness.
Place steaks on a serving platter.
Return onions to the hot skillet with the dripping from the meat for one minute, stirring well. 
Top the meat with onions. serve immediately.
6 servings

                       Olla de Carne
         (Boiled Beef and Vegetables)

Ingredients
3/4 kg lean stewing beef
1/4 kg beef ribs
5 cups water
1/2 cup onion - finely chopped
1/2 cup green pepper - finely chopped
1/2 cup coriander - finely chopped
1 chayote - peeled and quartered
1 green plantain - cut in 4 pieces
1 ripe plantain - cut in 4 pieces
1/2 kg yuca - peeled and quartered
3 potatoes - peeled and quartered
1 sweet potato - peeled and quartered
2 tiquizques - peeled and halved
1/4 kg ripe summer squash - in chunks
1/2 teaspoon fresh thyme
2 teaspoons salt
2 tablespoons Worcester Sauce
2 ears of corn cut into 1in. rounds
1/2 teaspoon Tabasco Sauce


Cut meat into pieces and simmer in water with green pepper, onion, coriander, Worcester Sauce, Tabasco Sauce, and salt over low heat for 1 1/2 hours. Never allow to boil.
Strain broth and add vegetables and meat. Simmer for 1 hour or until all vegetables are done.
Best if made one day before serving. Serve with white rice.
8 servings 

                  Papas con Chorizo
              (Potatoes with Sausage)


Ingredients
6 medium potatoes - peeled and quartered
1/2 kg  pork sausage (you can substitute turkey 
                                     sausage if you prefer)
1/2 teaspoon achiote (paprika)
1/4 teaspoon salt
1/4 teaspoon Worcester Sauce

Skin sausage and cut into 2 in pieces. Cook slowly in a casserole dish for 15 minutes. Pour off some of the grease. Add achiote, potatoes, Worcester Sauce, 1 cup of hot water and salt. Cook over low heat for 45 minutes. Serve hot with rice.
6 servings



                          Desserts


                          Flan de Coco
                         (Coconut Flan)


Ingredients
1 can condensed milk
1 can evaporated milk
1/2 cup sugar
1/2 cup milk
1/2 cup fresh coconut, shredded
6 eggs

Combine all the ingredients in a blender for 3 minutes. Pour in a caramelized Pyrex dish and bake in a double boiler at 350  degrees F.  for 45 minutes or until a knife comes out clean. Let cool, run knife around the edge of the dish to separate the flan from the sides.
Refrigerate
12 servings