Tender, juicy, and packed with rich, savory goodness, this dish is pure comfort food straight from the "Pura Vida" land.

You can sometimes find it pre-made at local markets or supermarkets in Costa Rica, but honestly, nothing beats making your own. The process is simple, the ingredients are easy to find, and the results? Out-of-this-world delicious.

So, let’s get cookin’!

These easy-to-find ingredients in Costa Rica will serve around 12 meat-loving friends.

• 3.5 lbs boneless beef roast (bottom round, brisket, chuck, or flank. Whatever you love).

• 1 onion, chopped.

• 2 garlic cloves, minced.

• 1 bell pepper, chopped.

• 1 tomato, diced.

• 2 cups beef broth.

• 2 tbsp oil.

• 1 tsp cumin.

• 1 tsp paprika.

• Salt and pepper to taste.

First, season the beef with salt, pepper, cumin, and paprika. Give it a good rub to coat all sides.

Heat up the oil in a big pot over medium-high heat. Once hot, sear the beef on all sides until it’s beautifully browned. Then pull it out and set it aside.

In the same pot, toss in the chopped onion, garlic, and bell pepper. Cook until they’re soft and smell amazing.

Add in the diced tomato, cumin, and paprika. Let those spices bloom and fill your kitchen with that irresistible aroma.

Put the seared beef back in the pot, right into that tasty veggie mix.

Pour in the beef broth, just enough to come up partway over the beef.

Bring it all to a gentle simmer, then cover, lower the heat, and let it cook low and slow for about 2.5 to 3 hours. By then, the meat will be fall-apart tender.

Take the beef out and shred it with two forks, it should basically melt apart.

If you want extra flavor, reduce the remaining liquid a bit, then stir the shredded beef back in so it can soak up all that saucy goodness.

This beef is a total crowd-pleaser and works in so many ways. One of the best? Tacos.

Grab some warm corn tortillas and pile on the shredded beef. Top with fresh avocado slices, sautéed onions and peppers.

Want to keep it real Tico-style? Add a little mayo, a squirt of ketchup, and definitely the Lizano sauce, it’s a must!

Now, don’t forget the most important sidekick, your favorite cold beer.

Whether it’s a local craft brew or an old standby, that icy sip with a bite of juicy, saucy "carne desmechada"? Unreal. Crack one open, kick back, and enjoy the flavor bomb you just cooked up. You nailed it!