Mexican Garnacha is a crispy tortilla topped with an assortment of tomato sauce, meat and potatoes. Seasoned with spices, very much in the mestizo style, which alters the ingredients to make the flavor more delicate.
Its preparation is very similar to that of Mexican sopes, but the filling is what makes the difference.
Garnacha is one of the typical Mexican dishes that leave you wanting to eat more and more. In fact, it is one of the foods that is sold the most at national and employer fairs. You are very likely to find it in fairs, markets or anywhere where there is an agglomeration of people.
Origin & Cultural Significance
Garnacha is believed to have originated in the Isthmus of Tehuantepec, Oaxaca. However, the term ‘Garnacha’ itself comes from Spain where it was used to designate a type of grape.
There are various versions of Garnacha prepared in different regions of Mexico. There are Garnachas from Mexico City, Veracruz and other regions, but the ones from Tehuantepec are among the most widely popular.
Our favorite recipe is from Oaxaca, which is prepared with small and thick tortillas. These tortillas are made from corn dough and are mixed with lard and salt.
Once cooked on a comal, they are opened in half, stuffed with shredded beef and chopped onion, fried and topped with fresh cheese and spicy tomato sauce. This dish can also be prepared with pork.
Although Garnacha is considered a Mexican food, some historians claim that this dish is the result of the combination of pre-Hispanic and colonial foods in Esquipulas. The best example of the cultural miscegenation that occurred in the region is the toasted tortilla that is the base of the Garnacha, which is made from corn.
- Roasted Tomatoes - ½ Kg
- Roasted Onion - 1
- Garlic Cloves - 5
- Chipotle Chiles (dried, roasted and deveined and soaked) - 6
- Corn Tortillas - 30
- Cooked Potato - ½ Kg`
- Beef (cooked and shredded) - 300g
- Onion - 1
- The first step is to prepare the base sauce. To achieve this, ground the tomatoes and the roasted onion together with garlic and chili.
- Next, fry this sauce in a saucepan with a tablespoon of hot butter. Leave over medium heat for 20 minutes or until you see the oil float to the top. Then, season with salt and let it boil.
- In addition, in a large frying pan, heat enough butter and fry the corn tortillas until they are slightly crisp. Do not leave them more than 30 seconds in the oil.
- To assemble the garnache, spread a tablespoon of hot sauce on each tortilla. Top with some potato, shredded meat and finely chopped onion to taste. Serve hot with a little cheese on top.
- You can serve them together with some Mexican Eskites and tamarind micheladas during parties.
Amount Per Serving: Calories: 250Total Fat: 8gSaturated Fat: 2.2gSodium: 830mg