This garnachas recipe comes courtesy of Multicolores, a cooperative of visionary Mayan rug makers who regularly show at the International Folk Art Market in Santa Fe. Multicolores works with groups of Maya K’iché, Kaqchiquel and Tzutujil women from the Guatemalan highlands to weave their rugs. Though this dish originates in Mexico, Multicolores’ take on it is Guatemalan-inspired.

What Are Garnachas?

Garnachas are a popular street food Guatemala and Mexico, made of fried corn tortillas topped with different fillings, including seasoned meat, beans, cabbage, cheese, and salsa. The beauty of garnachas lies in their versatility. Whether you prefer them spicy or mild, you can customize them with your choice of additions, making them suitable for any palate. Popular toppings include creamy guacamole, tangy sour cream, pickled onions, and fiery salsas that pack a punch. The base is a soft yet crispy tortilla. It creates a perfect balance of textures that complement the flavorful toppings. Guatemalan garnachas often feature a thicker tortilla than the traditional Mexican garnacha. There’s also a more prominent use of queso fresco in the toppings.

Guatemalan Garnachas

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• Author: Multicolores

Print Recipe

Description

A family recipe for a delicious Guatemalan street food from Multicolores.

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Ingredients

Scale 1x2x3x

• 10 corn tortillas
• Oil to taste
• 1 onion, chopped
• 3 tomatoes
• 1 garlic clove
• 1/2 lb cooked minced meat
• Worcestershire sauce to taste
• Mayonnaise and mustard
• 1 lettuce, chopped in thin, long strips
• 1 lemon
• Homemade tomato sauce

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Instructions

1. Fry the tortillas in very hot oil until golden brown, and then leave them on a paper napkin to release the oil.
2. Chop the onion, tomato, garlic, and fry everything.
3. When the onion, tomato, and garlic begin to take on color, add the cooked minced meat.
4. Let it cook a little so that it loses a little water, then add the salt and a little Worcestershire sauce. Remove from heat and let cool.
5. On each tortilla spread a little mustard, mayonnaise and put some strips of julienned lettuce.
6. Squeeze a few drops of lemon over the lettuce and add a little salt.
7. Place the meat preparation on top of the lettuce and add a little tomato sauce on top of it.

 

Recipe by Multicolores
Photography by Dave Bryce

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