Garnachas Recipe
(Fried tortilla topped with meat and cabbage)
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Ingredients
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Tortillas & Frying
Meat Topping (Beef or Pork)
Cabbage Slaw & Toppings
Method
Tortillas & Frying
- 1
Prepare oil
Pour about 1 cup vegetable oil into a large skillet or shallow pot. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of tortilla sizzles vigorously but doesn't burn (about 3–5 minutes).
- 2
Fry tortillas
Working in batches, fry each tortilla for about 30–45 seconds per side, or until crisp and lightly golden but still slightly pliable for topping. Use tongs to flip. Remove to a paper towel–lined tray and immediately sprinkle lightly with 1 tsp salt while warm. Repeat with remaining tortillas. Keep warm in a low oven (200°F / 95°C) if needed.
Meat Topping (Beef or Pork)
- 3
Sauté aromatics
Heat 1 tablespoon oil in a medium skillet over medium heat. Add the finely chopped onion and sauté 4–5 minutes until translucent. Add minced garlic and cook 30 seconds until fragrant.
- 4
Cook meat
Add 1 lb ground beef (or pre-cooked shredded pork) to the skillet. Break up ground beef with a spoon and brown for 5–7 minutes until no longer pink. If using raw shredded pork, sauté to heat through and slightly crisp edges (3–4 minutes).
- 5
Simmer in sauce
Stir in 1 cup tomato sauce, 1 cup water or beef broth, 1 tbsp chili powder, 1 tsp cumin, 1 tsp oregano, 1 tsp salt and 1 tsp black pepper. Bring to a simmer, reduce heat to low, and cook 8–12 minutes until sauce thickens and meat is well coated. Taste and adjust seasoning. If sauce is too thin, simmer a few extra minutes uncovered.
Cabbage Slaw & Toppings
- 6
- 7
Assemble garnachas
Place a fried tortilla on a plate. Spoon about 2–3 tablespoons of the meat topping onto each tortilla, spreading it evenly but leaving a small border. Top with a small handful (about 2–3 tbsp) of the cabbage slaw, sprinkle with 1–2 tablespoons crumbled queso fresco (or shredded Oaxaca), and add a teaspoon of pickled red onions and a drizzle of salsa roja or hot sauce if desired. Repeat for remaining tortillas.
- 8
Serve
Garnish with lime wedges and serve immediately while tortillas are still crisp. To keep crispness longer, serve meat warm but assemble just before eating.