Costa Rican Tanka-me-a-lo

Ingredients

In the Costa Rican adaptation of Tanka-me-a-lo, we incorporate the distinct flavors of Costa Rican cuisine. This includes using local spices such as achiote, cilantro, and cumin, which add a vibrant and aromatic touch to the dish. Additionally, we replace some of the Surinamese ingredients with Costa Rican staples like tropical fruits and locally sourced meat, giving the dish a unique twist that celebrates the flavors of Costa Rica. We alse have the original recipe for Tanka-me-a-lo, so you can check it out.

• 500g (1.1 lb) beef or chicken, cut into chunks 500g (1.1 lb) beef or chicken, cut into chunks
• 2 tablespoons achiote paste 2 tablespoons achiote paste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 red bell pepper, diced 1 red bell pepper, diced
• 1 tomato, diced 1 tomato, diced
• 1 cup (240ml) beef or chicken broth 1 cup (240ml) beef or chicken broth
• 1 cup (240ml) pineapple or mango juice 1 cup (240ml) pineapple or mango juice
• 1 tablespoon cilantro, chopped 1 tablespoon cilantro, chopped
• 1 teaspoon cumin 1 teaspoon cumin
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 10g, 5g
• Protein: 40g
• Fiber: 2g
• Salt: 1g

Preparation

1. 1.
   In a bowl, mix the achiote paste with vegetable oil until well combined. Add the meat chunks and marinate for at least 30 minutes.
2. 2.
   Heat a large skillet over medium heat and add the marinated meat. Cook until browned on all sides.
3. 3.
   Add the onion, garlic, and red bell pepper to the skillet. Sauté until the vegetables are softened.
4. 4.
   Stir in the diced tomato, beef or chicken broth, pineapple or mango juice, cilantro, cumin, salt, and pepper. Bring to a simmer.
5. 5.
   Reduce the heat to low, cover the skillet, and let it simmer for about 1 hour or until the meat is tender and the flavors have melded together.
6. 6.
   Serve the Costa Rican Tanka-me-a-lo hot with rice and beans.

Treat your ingredients with care...

• Achiote paste — Achiote paste adds a vibrant red color and a unique flavor to the dish. If you can't find achiote paste, you can substitute it with a mixture of paprika and turmeric.
• Pineapple or mango juice — The tropical fruit juice adds a touch of sweetness to the dish. If you prefer a tangier flavor, you can use lime juice instead.

Tips & Tricks

• For an extra burst of flavor, add a squeeze of lime juice before serving.
• If you prefer a spicier dish, you can add a diced chili pepper to the skillet along with the other vegetables.
• Make sure to marinate the meat for at least 30 minutes to allow the flavors to penetrate.

Serving advice

Serve the Costa Rican Tanka-me-a-lo hot with a side of fluffy white rice and black beans. Garnish with fresh cilantro leaves for a pop of color and freshness.

Presentation advice

Arrange the Tanka-me-a-lo on a large serving platter, placing the rice and beans alongside it. Drizzle some of the savory sauce over the meat and sprinkle with chopped cilantro for an appealing presentation.