Garnachas
Juchitecas
Garnachas are antojitos
(appetizers) most typically thick masa cakes topped with a variety of meats,
beans, chiles with a sauce and cheese. The most simple street vendor
recipe uses fried wedges of tortillas and tops them with refried beans and
cheese.
This recipe is from Diana Kennedy's My Mexico. The recipe is the regional
version from Juchitan.
Makes:
12 - 3" garnachas
I N
G R E D I E N T S
The Meat
12 ounces boneless steak, trimmed of fat and cubed
1/2 medium white onion, roughly sliced
2 garlic cloves, coarsely chopped
salt to taste
heaped 1/4 cup finely chopped white onion
Garnachas
1 rounded cup masa fresh or prepared for tortillas
1/4 cup (or more) pork lard or oil for frying
1/2 cup (Or more) salsa para garnacha (see recipe)
1/2 cup finely grated queso añejo or Romano
1 heaped cup chilito (see recipe)
I N
S T R U C T I O N S
In a saucepan, barely
cover the meat with water, add the sliced onion, garlic and salt to taste,
and cook gently until the meat is tender, about 50 minutes. Set aside
to cool off in the broth, then drain and chop. Mix with the 1/4 cup of
onion.
Divide the masa into 12 small balls and cover them with a cloth while you
make the garnachas. Press one of the balls into a thickish circle
about 3 inches in diameter and cook as you would a tortilla on an ungreased
comal or griddle. Cover each cooked garnacha with a cloth while you
cook the rest.
Melt half of the lard in a large skillet, place the garnachas in one layer
in the pan, top each with a tablespoon of the meat mixture and a good
teaspoon of the sauce, and cook gently flipping the lard over the surface of
the garnachas from time to time for about 5 minutes. They should
be slightly crispy on the bottom.
Set aside, cover and keep warm while you cook the rest. Sprinkle very
lightly with the cheese and serve with the chilito on the side.
Chilito
Chilito can also be used
as a relish for cold meats or in sandwiches.
Makes 4 cups
2 pasilla de Oaxaca or 6
chipotle mora chiles
3 fresh jalapeno chiles
1 large carrot
3 cups finely shredded cabbage
3 garlic cloves, thinly sliced
1/4 medium white onion, thinly sliced
2 teaspoons Mexican oregano
1/3 cup pineapple vinegar or mild vinegar
salt to taste
Slit the pasilla chiles open and remove the seeds and veins. Douse
quickly in hot water, wipe dry and clean. Tear them into several pieces.
Slice the jalapenos crosswise without removing the seeds. Shave the
carrot into think, broad ribbons with a potato peeler. Mix all of the
ingredients together. The vinegar should just moisten, not drown, the
ingredients. Set aside to season for about 1 hour.
Store leftovers in a sealed container in the refrigerator.
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Salsa
Para Garnachas
Makes 2 1/2 cups
14 small Pasilla de Oaxaca chiles or 25
chipotle mora chiles
2 pasilla chiles (chile negro)
2 1/2 cups chicken broth
12 ounces tomatoes, cooked whole in the both for about 10 minutes to soften
2 tablespoons lard or melted chicken fat
4 garlic cloves, chopped
salt to taste
Slit the chiles open, remove the seeds and veins, douse quickly in hot
water, and wipe dry. Tear into several pieces. Put into a blender and
cover with 1 1/2 cups of the chicken broth. Leave to soak for about 15
minutes. Add the tomatoes and blend until smooth.
Heat the lard in a skillet, add the garlic, and fry without browning for 3
seconds. Add the sauce and cook over medium heat, scraping the bottom
of the pan to prevent sticking, for about 8 minutes. Add the rest of
the broth and salt if necessary an continue cooking for about 3 more
minutes. The sauce should be rather thin but should lightly coat the
back of a wooden spoon. Add more water or broth if necessary or reduce
to that that consistency. Set aside and keep warm. If you don't
use all the sauce for the garnachas then freeze it for another occasion.
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