Costa Rican Carne en Salsa

Meat slow-cooked in a savory tomato-based, creamy or spice sauce.

Print Recipe Pin Recipe

5 from 1 vote

Prep Time: 20

Cook Time: 2 30

Course: Dinner, Main Course

Cuisine: Costa Rican

Keyword: Costa Rican Carne en Salsa, costa rican recipes

Servings: serving

Calories: 305 kcal

Equipment

Mixing bowl
skillet
Brush or spatula for cooking

Ingredients

2 lbs beef chuck roast cut into 1-inch cubes
1 large onion diced
4 cloves garlic minced
2 red bell peppers seeded and diced
2 green bell peppers seeded and diced
1 tsp ground cumin
1 tsp dried oregano
1 tsp paprika
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1 tbsp tomato paste
1/2 cup beef broth
1/4 cup white vinegar
1/4 cup chopped fresh cilantro

Instructions

Preheat oven to 325°F (165°C).
In a large dutch oven or oven-safe pot, heat some oil over medium-high heat.
Brown the beef in the pot for 5-7 minutes until browned on all sides.
Add the onion and garlic, and sauté for 2-3 minutes until the onion is soft and translucent.
Add the diced bell peppers, cumin, oregano, paprika, chili powder, salt, and pepper. Stir well.
Stir in the tomato paste, beef broth, and white vinegar. Bring to a simmer.
Cover the pot with a tight-fitting lid and transfer it to the preheated oven.
Cook for 2 to 2 1/2 hours, or until the beef is tender and the sauce is thick and bubbly.
Remove from the oven and let it cool for 5 minutes before serving.
Garnish with fresh cilantro.

Notes

Tips and Tricks

Make sure the water you add to the masa harina is warm, not hot or cold.

To shape the tortillas, place a ball of dough between two sheets of plastic wrap or parchment paper and use a tortilla press or a flat-bottomed pan to flatten it.

If you don't have a tortilla press, you can use a rolling pin to flatten the dough.

Nutrition

Tried this recipe yet?Click the stars above or below to rate and/or leave a comment below!