Best Costa Rican Stuffed Tortilla Recipes

COSTA RICAN STUFFED TORTILLA

Costa Rican Stuffed Tortilla image

This recipe is great for using up leftovers (use beef, chicken, pork or go vegetarian) Any way this is very tasty inexpensive dish to serve.

Provided by Bergy

Categories Lunch/Snacks

Time 15m

Yield 20 Tortillas

Number Of Ingredients 10

Ingredients

1 lb beef (optional) or 1 lb poultry, cooked and shredded (optional)
salt & pepper
20 corn tortillas
hot pickled banana peppers
2 cups cabbage, shredded
1 cup diced tomato
3 tablespoons fresh coriander, chopped
2 teaspoons lemon juice, fresh
2 teaspoons olive oil
salt & pepper

Steps:

Cabbage Salad: Mix all the ingredients together (cabbage, tomato, coriander, salt, pepper, and olive oil).
Make this slaw just before serving the tortillas.
Place a tbsp of the shredded meat on a warm tortilla, top with the cabbage salad.
Top with as many hot peppers as you like.
Roll up and serve.
To go Vegetarian simply omit the beef and chicken as stated.

Nutrition Facts : Calories 59.8, Fat 1.2, SaturatedFat 0.2, Sodium 12.6, Carbohydrate 11.5, Fiber 1.8, Sugar 0.7, Protein 1.5

TORTILLA DE YUCA

Tortilla de Yuca image

Provided by Food Network

Categories main-dish

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Ingredients

2 pounds peeled, deveined and quartered yuca
1/2 cup (1 stick) unsalted butter
1/4 cup plus 3 tablespoons vegetable oil
Salt
1 cup shredded mozzarella (or your choice of melting cheese)
Ensalada Criolla, recipe follows
2 tomatoes, sliced
1 large red onion, sliced
1 bell pepper, sliced
2 tablespoons chopped cilantro
Juice of 1 lime
Salt

Steps:

Place the peeled and quartered yuca in a pot and cover it with at least 2 quarts water. Cook over high heat until tender, about 30 minutes. Drain the yuca in a colander for 2 minutes. Transfer to the bowl of an electric mixer and add the butter, 1/4 cup of the oil and salt to taste. Mix on medium speed until well incorporated, about 3 minutes. Refrigerate until cool, 15 to 20 minutes.
Shape the yuca dough into eight 4-ounce balls. Make a hole in one of the balls with your finger and stuff it with a tablespoon of the mozzarella. Flatten it into a thick patty (a tortilla). Repeat with the remaining balls.
Heat the remaining 3 tablespoons oil in a skillet over medium heat. Add 4 yuca patties and cook until light golden brown, 1 to 2 minutes per side. Repeat with the remaining patties, adding more oil as necessary. Top the tortillas with the Ensalada Criolla.
Combine the tomatoes, onion and pepper in a large bowl. Add the cilantro, lime juice and salt to taste and toss. Yield: 8 servings

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