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I’m staying in Costa Rica!

Since we were not allowed into Nicaragua by the government, we were rerouted to Panama for month 9. For month 10, we went to Costa Rica. For month 11, we were supposed to be in Panama but since we were there for month 9, leadership gave us the choice. We all prayed into where we were meant to spend and serve our last month between Costa Rica and Panama.

After meeting altogether, ideas and prayers lined up to where half went back to stay in Jaco, Costa Rica and the other half with a ministry called Conexion in San Jose. I went with the group that was with Conexion. This is the ministry one of our teams was with last month and the ministry I had the opportunity to partner with for a medical weekend.

In addition, we’ve been visiting homes in Triangulo Solidario and other houses. The families in these homes we started building relationships with last month. It’s new to have a second month of consistency but I am enjoying being given the chance to dig in even deeper. We went back again one day to visit a family from Nicaragua that my teammate Megan has known for years.

As things happen in Nicaragua, they feel the hardship of having to move from their home and be in a country that doesn’t feel quite like home. While there, we made a traditional Nicaraguan dish called repochetas. When I was in Costa Rica 7 years ago, I made Costa Rican chalupas that are similar to these. I dreamed about them for 7 years!

Below is the recipe and a video of us making them! I’m not a master chef but I think someone could make these too from the recipe below. 

 

REPOCHETA RECIPE

  1. Fry corn tortillas in oil to crunch perfection
  2. Mix together ketchup and Mexican crema (or mayonnaise, sour cream, or crème fraiche)
  3. Shred cheese, preferably white (Oaxaca, mozzarella, pepper jack)
  4. Mix together chopped up cilantro, onion, bell peppers, and one garlic clove.
  5. Butter pan with two spoonfuls of butter
  6. Add the veggie mixture to the melted butter in the pan
  7. Add black beans to the pan as well as refried beans and squish with a fork. If you have an electric whisk, use that to save time. Needs to look like liquid chocolate and not burning hot.
  8. Add ½ tsp sugar to the pan
  9. Add some sprinkles of chicken soup powder
  10. Wash vegetables to make the slaw; cabbage, cucumber, carrots, cilantro, salt, pepper, and vinegar. Carrots should be like shavings.
    1. Can also add onions and/or spicy jalapeno chili
  11. To put together:
    1. First, get one fried corn tostada and spread on the bean mixture.
    2. Then, add the slaw. Make sure to squeeze the juice out of the slaw before putting on the tostada.
    3. Add the shredded cheese.
    4. Then drizzle on the ketchup and cream mixture on top.

Variations: to make more Costa Rican style, add meat and don’t mix anything. Just put ketchup on top.