Garnachas Estilo Guatemalteco

Garnachas Estilo Guatemalteco is a delightful traditional Guatemalan dish that boasts rich flavors and vibrant colors. These crispy, golden corn tortillas topped with seasoned ground beef, tangy tomato sauce, and a zesty pickled vegetable relish offer a hearty snack or a light main course perfect for any occasion.

Ingredients

Encurtido (Pickled Relish):
🥬 1/2 medium cabbage, repollo
🥕 2 carrots, zanahorias
🍋 Juice of 1 lime, visually used
🥄 1/3 cup white vinegar, Vinagre blanco
🧂 1 teaspoon salt, sal
🍬 1/2 teaspoon sugar, azúcar
🌿 Oregano to taste, orégano a gusto

Salsa (Sauce):
🍅 2 pounds roma tomatoes, tomate
🧄 3 cloves garlic, dientes de ajo
🧅 1/2 white onion, cebolla blanca
🍬 2 teaspoons sugar, azúcar
🥄 1 tablespoon white vinegar, vinagre blanco
🧂 Salt to taste, sal a gusto
🌿 Oregano or seasoning to taste, sazón a gusto

Carne (Meat):
🥩 1 pound ground beef, carne molida
🧄 2 cloves minced garlic, dientes de ajo
🧅 1/2 chopped white onion, cebolla blanca
🌶️ Pepper to taste, pimienta a gusto
🍛 Cumin to taste, comino a gusto
🍶 Splash of soy sauce, "Panda Brand Oyster Flavored Sauce" by Lee Kum Kee
🧂 Salt as needed, sal cantidad necesaria

Tortillas:
🌽 3 cups Maseca corn flour, harina de maíz
🥄 1 teaspoon salt, sal
🌊 3 cups warm water, agua tibia
🥄 1 teaspoon olive oil, aceite

Garnish:
🧀 Fresh cheese, crumbled
🌿 Chopped fresh parsley or cilantro

Instructions

1- Make the Encurtido:

Thinly slice the half cabbage and grate the two carrots.
In a bowl, whisk together the lime juice, 1/3 cup white vinegar, 1 teaspoon salt, and 1/2 teaspoon sugar until dissolved.
Add a pinch of oregano, crushing it between your fingers before mixing.
Pour the dressing over the cabbage and carrots, tossing with tongs until well combined.
Let flavors meld by resting for at least 2 hours or ideally overnight in a glass jar.

2- Prepare the Salsa:

Halve the 2 pounds of roma tomatoes, peel 3 garlic cloves, quarter the 1/2 onion.
Blend the tomatoes, garlic, onion, sugar, and white vinegar until smooth.
Heat a saucepan and add a splash of oil. Once hot, pour in the tomato mixture.
Cook over medium heat, stirring constantly, for about 1 hour until thick and deep red.
Season with salt, oregano or seasoning to taste, cooking an additional 10 minutes.

3- Cook the Carne (Seasoned Ground Beef):

Combine the ground beef, garlic, onion, pepper, cumin, and a splash of soy sauce in a bowl.
Heat a frying pan, add oil and then the beef mixture.
Use a potato masher to break up the meat as it browns. Cook until just browned, adjusting salt to taste.

4- Make the Tortillas:

Mix 3 cups of Maseca, 1 teaspoon salt, and a splash of olive oil in a bowl.
Gradually add warm water, kneading into a smooth dough. Rest for 10 minutes.
Divide the dough using an ice cream scoop, shaping into balls. Flatten into thick tortillas.
Heat oil in a frying pan and fry tortillas until golden on both sides. Drain on paper towels.

5- Assembly:

Place a fried tortilla on a plate.
Layer with tomato salsa, a scoop of ground beef, and encurtido.
Garnish with fresh cheese and parsley/cilantro.

Prep Time: 30 minutes
Cook Time: 1 hour 25 minutes
Total Time: 1 hour 55 minutes
Servings: 4
Calories: 300
Protein: 15g
Fats: 10g
Carbohydrates: 35g
Equipment: Cutting board, KELLEW chef's knife, glass bowls, box grater, citrus juicer, whisk, tongs, Black+Decker blender, saucepan, wooden spoon, Tefal frying pan