Name: Costa Rican Carne en Salsa
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Latin
Ingredients: For the Meat; 3 lb flank steak; 1–2 Tbsp salt; 1–2 Tbsp chicken bouillon; 1–2 Tbsp soy sauce; ½ red pepper roughly chopped; ½ white onion roughly chopped; ½ bunch cilantro with stems roughly chopped; 2 cloves garlic; 2–3 Tbsp Salsa Lizano; 6–8 cups water; For the Sauce; 2 cups reserved beef broth; 2 14 oz cans diced tomatoes or equivalent fresh tomatoes; ½ white onion quartered; ½ bunch cilantro; 2 cloves garlic; 4 Tbsp ketchup; 3 Tbsp soy sauce; 3 Tbsp Salsa Lizano; 1 Tbsp sugar; Salt to taste

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Tender shredded flank steak simmered in a sweet and tangy Costa Rican red sauce—serve with rice or in a casado for a true taste of Tico home cooking.

There is really nothing that I love more than a great carne en salsa from Costa Rica- especially served with Costa Rican white rice.

I spent many years living in San Ramón, and they celebrate Saint Raymond Day in the two weeks leading up to his feast day on August 31. There are processions, an ox cart parade, and street food vendors everywhere.

The celebration is also a church fundraiser, and women from all around the area donate their time to make classic Costa Rican dishes in the turnos, or small food stalls. This carne en salsa recipe (along with estofado, olla de carne, arroz con pollo, and homemade tortillas) is sold by the ton because it’s the best eating of the year. (I’m salivating just thinking about it!)

This is Saint Raymond, the patron saint of San Ramòn, as he parades through town on august 31, his feast day. — This is Saint Raymond, the patron saint of San Ramón, as he parades through town on August 31, his feast day.

Since it isn’t exactly practical for me to fly to Costa Rica every time I’m craving shredded beef in red sauce, I finally got a tutorial from my husband’s uncle on how to make an authentic carne en salsa just like you can find in Costa Rica. (Tío William is also the one who taught us how to make traditional pork tamales.)

Carne en Salsa Recipe

(Printable recipe below)

Ingredients

For the Meat

3 lb flank steak
1–2 Tbsp salt
1–2 Tbsp chicken bouillon
1–2 Tbsp soy sauce
½ red pepper, roughly chopped
½ white onion, roughly chopped
½ bunch cilantro with stems roughly chopped
2 cloves of garlic
2–3 Tbsp Salsa Lizano
6–8 cups water

For the Sauce

2 cups reserved beef broth
2 14-oz cans diced tomatoes or equivalent fresh tomatoes
½ white onion quartered
½ bunch cilantro
2 cloves of garlic
4 Tbsp ketchup
3 Tbsp soy sauce
3 Tbsp Salsa Lizano
1 Tbsp sugar
Salt to taste

Instructions

For the Meat

Place all the ingredients into the pressure cooker. (I use an electric pressure cooker like the Instant Pot.) Cook on high pressure for 25 minutes. You can use the quick release or the natural release- I don’t think it matters, but I usually just let the pressure release on its own unless I’m in a hurry.
Remove the meat from the pressure cooker and set aside to cool slightly.
Strain the beef broth through a fine-mesh strainer and place it in an airtight container for up to 2 weeks. I usually put the broth in Ball jars or freeze it in plastic gallon bags for later.
Shred the beef using two forks or your hands. You can do this several days in advance or right before making the carne en salsa sauce.

For the Sauce

Place all ingredients (except the shredded meat!) in the blender and liquefy. If you are not getting a smooth enough consistency, add a bit more broth.
Heat the sauce in a large saucepan on medium until it simmers.
Stir in the shredded beef and bring to a low boil.
I then taste the meat with sauce to see how it is, and add salt or sugar accordingly.

Substitutions

If you don’t have canned or fresh tomatoes on hand, about two cups of tomato sauce will have a similar effect.

You can make this dish with shredded chicken as well.

If you can’t get the Salsa Lizano, you can use Worcestershire sauce.

WONDERING ABOUT SALSA LIZANO? Read What Is Salsa Lizano From Costa Rica?

Variations

A similar version of this dish is made with ox tail- estofado.

You will often find that traditional Costa Rican nachos use this recipe along with meltable white cheese on top of freshly fried corn tortillas for nachos. It’s delish.

The shredded beef on its own is used for empanadas and also as a nice sustancia de carne.

Serving Suggestions

This dish will often be served as a light soup with traditional Costa Rican white rice at the bottom of the bowl or on the side.

You will also find this on top of a homemade corn tortilla for a gallo de carne en salsa.

We eat this dish for breakfast alongside gallo pinto, fried eggs, cheese, and avocado.

As a lunch item, this carne en salsa is my favorite protein in the Costa Rican casado.

Leftover carne en salsa is often made into a Costa Rican sandwich- a fresh French baguette filled with meat, lettuce, tomato, ketchup, mayonnaise, and white cheese.

Printable Recipe

Yield: 6-8 servings