Some will consider the Recipe for Costa Rican Enyucados one of the best dishes you will learn about during a Costa Rican trip. While in San Jose recently, I took a cooking class on this traditional dish. The capital, San Jose, is a place for culture and food in Costa Rica. It boasts the National Theatre, Pre-Columbian Gold Museum and local market stalls selling traditional foods and crafts.
I arrived in San Jose to a town full of local stores and cafes. Streets were loaded with locals doing things and I wanted to go explore. Then came the cooking class where I would learn the Costa Rican Enyucados recipe. It is usually a yuca dumpling with cheese inside, accompanied by a sauce. I was especially curious about the ingredients and preparation methods.
The class began by learning about yuca. Yuca (cassava) is a starchy root vegetable used in Costa Rican cuisine. I learned that yuca is like a potato but a little sweeter. The instructor showed how to peel and prep the yuca for cooking. Boiling it until softens, it is mashed and stirred into the dough for the dumplings along with cheese.
When it came time to make the Enyucados, I found it pretty straightforward. We formed the dough into small balls and filled with cheese before sealing them. The dumplings had been fried till golden brown. This cooks the Enyucados crisp on the outside and keeps the inside soft and cheesy. As I tasted the results, I thought the crispy shell and gooey cheese texture contrast looked good.
When it was ready, I got to taste my creation. First bite was impressive. The crispy exterior complemented the melted cheese inside. The yuca sweetness went well with the savory cheese. I discovered quickly why the Costa Rican Enyucados recipe is a local favorite. They are also found at family gatherings and celebrations along with for sale in local eateries.
I continued to explore San Jose further and found more eateries and street vendors selling Enyucados. It appeared this dish is culturally significant, as locals were eager to share their love for it. I learned that some variations exist but the key ingredients are mostly the same, keeping the essence of the Costa Rican Enyucados recipe intact. The local markets and the smell of freshly made Enyucados made my trip to San Jose even more enjoyable.
In all, my San Jose cooking class was informative and a delicious introduction to a favorite dish. The recipe for Costa Rican Enyucados is a tribute to the regional cuisine and a must try for anyone visiting Costa Rica.
Ingredients For the Recipe for Costa Rican Enyucados
(makes 16 croquettes or 8 servings)
Yuca roots
Shredded Mozzarella Cheese
Vegetable Oil
Water
Salt
Cooking Instructions For the Recipe for Costa Rican Enyucados
Wash and peel the yuca root. To peel, slice the root in half, then make a cut on the long edge of the yuca. Peel back the outer skin. Cut it into small 2″ pieces.
Boil the yuca in a pot of salted water for 30 minutes or until it becomes soft. Drain the yuca and mash it with a potato masher or use a blinder until it’s smooth.
Take a handful of yuca – enough to make about a 3″ ball. Flatten the yuca into your palm and place about 1 ounce of mozzarella into the middle. Fold the yuca to enclose the cheese within the yuca mixture.
Repeat until all of the yuca has been used up. Should have 16 units. Can use a bit of flour on your hands to make sure the yuca doesn’t stick
In a frying pan, pour about 1″ oil. Heat oil on medium-high heat until bubbling. Carefully place the enyucados in the oil and fry until golden brow on the outside. Flip about halfway through. Fry for about 5 minutes on each side. The inside will still be tender.
Using tongs, remove the enyucados from the oil and allow excess oil to drain.
Favorite Local Foods in Costa Rica
Costa Rica is a country of beaches, tropical forests and hot people. But cuisine of Costa Rica is also unique. Mixing indigenous, Spanish and African influences, Costa Rican food is flavorful and made with fresh, local ingredients. The food is often simple but tasty, reflecting the easygoing lifestyle of the country. Look closer at some of our favorite local foods in Costa Rica.
The most famous dish in Costa Rican cuisine is the gallo pinto. This is a local favorite and a breakfast staple. It typically has black beans and rice, occasionally seasoned with onions, peppers, and even cilantro. The rice and beans are stir-fried. It’s typically served with eggs scrambled or fried and sour cream or cheese on top. Gallo pinto is classic Costa Rican comfort food that’s quick, filling and nourishing way to start the day.
Another popular dish in Costa Rica is casado, a traditional meal that combines several flavors on one plate. The word casado means “married,” because the different ingredients are mixed together in a harmonious way. A casado typically includes rice and beans, a meat (generally chicken, beef or pork), a side of salad, fried plantains and sometimes a piece of cheese. This dish packs a protein, vegetable and carbohydrate punch for lunch or dinner. Casado is also served in local sodas, the small, casual eateries that are typical of Costa Rican dining.
For all those that really like seafood, Costa Rica has some delicious dishes which make use of its long coastline. Ceviche is raw fish or shrimp tossed in squeezed lime juice and topped with diced onions, cilantro and peppers. The acid in the lime cures the seafood so it is safe to eat while still having a light flavor. Ceviche can be served as an entree with crackers or fried plantain chips and it is refreshing on a scorching day.
Along the coasts, there’s also sopa negra (black bean soup), made with black beans, chicken and various seasonings. The soup has a hard boiled egg float in it and it is generally consumed with tortilla and rice on top. Simple but filling, it’s a dish locals all over the country love.
No trip to Costa Rica would be complete without trying tamal, a traditional Costa Rican dish. Tamales are made from masa (corn dough) filled with chicken, pork or vegetables and rolled in banana leaves before being steamed. They are prepared for special occasions and holidays but are found year-round in many homes and markets.
Costa Ricans are also big coffee drinkers and no visit to the country is complete without sampling some of their famous coffee. Coffee beans grown in Costa Rica are world class and the locals are known for producing complex brews. Regardless of whether you are having coffee with your gallo pinto each early morning or a cold coffee beverage in the afternoon, Costa Rican coffee is a must try for just about any visitor.
Lastly, no Costa Rican meal is complete without a drink. Most popular is agua de sapo, made with lemon, ginger and brown sugar. It cools down after a hot meal and samples some of the country’s flavors.
Finally, the food reflects the simplicity and warmth of Costa Rica. Whether it is breakfast with a plate of gallo pinto, ceviche on the seaside or perhaps a cup of local coffee – Costa Rican cuisine has something for everyone. The dishes are flavorful, fresh and filling and offer an authentic taste of this beautiful Central American country.
10 Most Popular Spices Used in Costa Rica
Costa Rican cuisine is fresh and vibrant, using local spices and herbs. These spices give the ingredients an all natural taste and create a special cooking experience. The following are the 10 most common spices in Costa Rica that give the food its own character.
1. strong>Coriander Coriander, known as cilantro in Costa Rica, is one of the most widely used herbs in the country. It is found in many dishes, from rice and beans to soups and salsas. The fresh, citrusy flavor of coriander brightens up many Costa Rican meals, and it is often used as a garnish to finish off dishes like gallo pinto or sopa negra.
2. Garlic Garlic is an essential ingredient in Costa Rican cooking, commonly used to add depth and richness to many dishes. It is often sautéed at the beginning of cooking to form the base of stews, rice dishes, and soups. Garlic also pairs well with other spices and adds a subtle, aromatic flavor to the food.
3. Onions Onions are another key ingredient in Costa Rican cuisine. They provide a sweet, savory base for many dishes and are frequently used alongside garlic in cooking. Whether they are caramelized, sautéed, or raw, onions are an indispensable component in soups, stews, and rice-based dishes like gallo pinto.
4. Oregano Oregano is commonly used in Costa Rican cooking, adding a warm, aromatic flavor to meats, stews, and tomato-based sauces. It is especially popular in dishes like sopa de pollo (chicken soup) and is also used in marinades for grilled meats. Oregano brings an earthy and slightly peppery flavor to many traditional Costa Rican meals.
5. Cumin Cumin is a spice that adds a warm, earthy, and slightly nutty flavor to Costa Rican dishes. It is often used in rice and bean dishes like gallo pinto, as well as in marinades for meats and stews. Cumin is a key ingredient in many Costa Rican spice blends, contributing to the distinct taste of the country’s food.
6. Turmeric Turmeric is a spice that is gaining popularity in Costa Rica, known for its vibrant yellow color and earthy flavor. It is often used in stews and soups to add color and a mild, slightly bitter taste. Turmeric also pairs well with cumin and coriander, creating a rich flavor profile in many Costa Rican dishes.
7. Paprika Paprika is another important spice in Costa Rican cooking. It adds a smoky, slightly sweet flavor to many dishes, from meats to vegetables. Paprika is often used in seasoning blends and marinades, providing a rich red color and a deep, smoky taste that complements Costa Rican stews, rice dishes, and grilled foods.
8. Bay Leaves Bay leaves are commonly used to infuse flavor into Costa Rican soups, stews, and rice dishes. They have a subtle, earthy taste that enhances the overall flavor of the food. Bay leaves are often added to simmering broths and removed before serving, leaving behind a mild, aromatic flavor that is a hallmark of Costa Rican cuisine.
9. Annatto (Achiote) Annatto, also known as achiote, is a spice used in Costa Rica to give dishes a vibrant red color and a mild, earthy flavor. It is often used in rice dishes, soups, and sauces, adding both visual appeal and a subtle flavor. Annatto is frequently used in Costa Rican recipes for chicken and pork, where it creates a rich, golden hue.
10. Hot Peppers Hot peppers, such as ají (a variety of small, fiery chili peppers), are an essential part of Costa Rican cuisine. They are used to add spice and heat to a wide variety of dishes, from salsas to stews. Costa Ricans often make salsas with hot peppers, garlic, and lime, which are served as condiments alongside meals to enhance the flavor and bring a spicy kick.
Costa Rican cuisine is based on fresh, flavorful spices that make everyday meals more delicious. From the citrusy coriander to the earthy cumin and oregano, these spices drive Costa Rican food preparation. Whether in traditional dishes such as gallo pinto or marinades for grilled meats, these spices make Costa Rican cuisine delicious and unique.
FAQ For the Recipe for Costa Rican Enyucados
Question: What are the key steps in a Costa Rican Enyucados recipe?
A: A Costa Rican Enyucados recipe involves several key steps, starting with peeling and boiling yuca until it becomes soft enough to mash. Once mashed, the yuca forms a dough-like base that is seasoned with salt and optionally other spices. The filling, which can be savory like cheese or meat or sweet like coconut, is then wrapped inside the yuca dough. These are shaped into patties or balls and fried until golden brown, creating a dish full of delicious textures and flavors.
Question: What fillings can be used in a Costa Rican Enyucados recipe?
A: A Costa Rican Enyucados recipe is versatile when it comes to fillings, offering both savory and sweet options. Common savory fillings include seasoned ground meat or cheese, while sweet fillings might involve shredded coconut mixed with sugar. The choice of filling depends on personal preference, and each type brings its own unique flavor to the dish. These fillings complement the soft and starchy yuca, making the recipe adaptable to various tastes.
Question: How long does it take to make a Costa Rican Enyucados recipe?
A: A Costa Rican Enyucados recipe typically takes about an hour to prepare from start to finish, depending on the filling and cooking process. Boiling the yuca takes around 20-30 minutes, and preparing the filling can take another 15-20 minutes. Once the yuca dough is shaped around the filling, frying the Enyucados takes about 5-10 minutes per batch. While the process requires some effort, the result is a flavorful dish worth the time.
Question: Can a Costa Rican Enyucados recipe be made healthier?
A: Yes, a Costa Rican Enyucados recipe can be made healthier by adapting certain aspects of the preparation. Instead of frying, you can bake the Enyucados in the oven until they turn golden, which reduces oil usage. Additionally, using lean protein or incorporating more vegetables into the filling adds nutritional value. These modifications maintain the delicious flavors of the traditional recipe while making it a lighter and healthier dish to enjoy.
Question: What makes a Costa Rican Enyucados recipe unique?
A: A Costa Rican Enyucados recipe is unique because it highlights the starchy richness of yuca combined with flavorful fillings that can be both savory and sweet. This dish showcases Costa Rican culinary traditions, using simple, locally sourced ingredients to create something delicious and satisfying. The contrast between the crispy exterior and the soft, flavorful interior makes it stand out as a versatile dish. It reflects Costa Rican culture and the innovative use of yuca in traditional recipes.
Costa Rican Enyucados Recipe
Ingredients
- 2 yuca root large
- 16 ounces mozzarella cheese around 4 cups shredded
- 2 cup vegetable oil
- 10 cups water
- 2 tsp salt
Instructions
- Wash and peel the yuca root. To peel, slice the root in half, then make a cut on the long edge of the yuca. Peel back the outer skin. Cut it into small 2" pieces.
- Boil the yuca in a pot of salted water for 30 minutes or until it becomes soft. Drain the yuca and mash it with a potato masher or use a blinder until it's smooth.
- Take a handful of yuca - enough to make about a 3" ball. Flatten the yuca into your palm and place about 1 ounce of mozzarella into the middle. Fold the yuca to enclose the cheese within the yuca mixture.
- Repeat until all of the yuca has been used up. Should have 16 units. Can use a bit of flour on your hands to make sure the yuca doesn’t stick
- In a frying pan, pour about 1" oil. Heat oil on medium-high heat until bubbling. Carefully place the enyucados in the oil and fry until golden brow on the outside. Flip about halfway through. Fry for about 5 minutes on each side. The inside will still be tender.
- Using tongs, remove the enyucados from the oil and allow excess oil to drain.
