Garnachas Istmeñas

Garnachas Istmeñas are a beloved Mexican dish hailing from the Isthmus of Tehuantepec. This hearty, flavorful snack features small, thick tortillas filled with savory shredded beef, topped with a rich tomato sauce, tangy pickled cabbage, and a generous sprinkle of dry cheese. Often enjoyed in family settings or festive gatherings, garnachas offer a taste of tradition with each bite.

Ingredients

For the Pickled Cabbage:
🥬 1/2 large cabbage
🧂 3/4 to 1 tablespoon salt
🍍 350 ml 1 2/3 cups pineapple vinegar
💧 320 ml 1 1/2 cups water

For the Shredded Meat Filling:
🥩 500 grams beef for shredding (e.g., skirt steak, round steak)
🧅 1/2 onion
🧄 4 to 5 garlic cloves
🧂 1 teaspoon salt
🧀 Dry Cheese Queso Seco - to taste

For the Masa (Dough) for Gorditas:
🌽 2 1/2 cups nixtamalized corn flour Maseca
🌾 1 heaped tablespoon all-purpose wheat flour
🧂 1/2 teaspoon salt
💧 360 ml approx. 1 1/2 cups warm water

For the Tomato Sauce:
🍅 5 large tomatoes
🧅 1/2 onion
🌶 1 to 2 fresh chilies e.g., habanero, serrano
💧 Water for boiling
🧂 1 teaspoon salt

Instructions

1- Prepare the Pickled Cabbage:

• Finely shred the cabbage and place it in a large glass bowl.
• Mix in the salt thoroughly, pressing it down slightly.
• Pour the pineapple vinegar over the cabbage, followed by water until the cabbage is just covered.
• Store in a lidded container or jar and refrigerate for at least one day.

2- Cook and Shred the Meat:

• In a Royal Haus cooking pot, combine beef, onion, garlic, and salt. Add enough water to cover the meat.
• Boil on medium heat, skimming off any foam. Simmer for 1 hour 20 minutes till tender.
• Cool, then shred using a food processor or forks. Mix with chopped onion.

3- Prepare the Tomato Sauce:

• Boil tomatoes in water until soft. Blend with onion, chilies (deseeded), and salt.
• Strain the mixture into a saucepan and simmer until thickened.

4- Prepare the Masa for Gorditas:

• In a bowl, mix corn flour, wheat flour, and salt. Gradually add warm water, kneading till smooth and pliable.

5- Cook the Gorditas:

• Shape dough into small balls and flatten into thick tortillas.
• Cook on an ilko comal over medium heat until golden-brown on both sides.

6- Assemble and Fry the Garnachas:

• Fill Gordita pockets with shredded meat. In a frying pan, heat oil, fry filled Gorditas meat-side up, and spoon tomato sauce over each.
• Fry until crisp. Drain and serve on a terracotta plate with pickled cabbage and dry cheese on top.

Prep Time: 30 minutes
Cook Time: 1 hour 30 minutes
Total Time: 2 hours
Servings: 4-6
Equipment:

• Large glass bowls
• Royal Haus cooking pot
• ilko comal
• Food processor
• Blender
• Saucepan
• Frying pan

Cooking Tips

• Ensure the cabbage is well-covered with vinegar mix to enhance pickling.
• Strain the tomato sauce for a smooth texture.
• Fry garnachas over medium-low heat for even cooking.

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Garnachas Istmeñas