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Costa Rican Casado
Prep 45min
Total60min
Ingredients15
Servings4
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Ingredients
4pork chops
Salt and pepper, to taste
2garlic cloves, crushed
vegetable oil, for frying
1/2cup beef broth
2ripe plantains, peeled and sliced
1small head of lettuce (Iceberg)
1sliced tomato
1carrot, grated
vinaigrette, to dress the salad
3cups white rice, cooked
3cups black beans, cooked
4eggs, fried or hard boiled
1cup queso fresco, sliced
tortillas, as preferred
Directions
1
Begin by seasoning the pork chops with the salt, pepper and garlic. In a large skillet, heat two tablespoons vegetable oil over medium heat and cook the pork as desired on each side. Then 'deglaze' the same pan (create a sauce from the drippings) by adding 1/2 cup beef broth and bring to a boil. Let reduce to 1/3 cup and set aside.
2
In a separate frying pan, fry the plantain slices in a bit of oil until golden-brown.
3
Meanwhile, prepare the salad by combining the grated carrot and tomato slices. Season with salt, pepper and vinaigrette; set aside.
4
To assemble, cover four large plates with banana leaves and place the prepared portions side-by-side: one pork chop with a little salsa for each dish, with a serving of fried plantains to the side, followed by salad, rice, beans, one fried or hard-boiled egg and some slices of queso fresco. Make sure to have plenty of tortillas ready as well.
5
Serve immediately with a good cup of Costa Rican coffee or ice cold cervezas on a hot day.
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Casado is typically served with black beans, but red or pinto beans can also be used.
The white rice can be switched for brown rice if you prefer.
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No nutrition information available for this recipe
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