Garnachas are a traditional Guatemalan small plate dish that I have been eating for as long as I can remember. The fact that they’re easy to make and require only a few ingredients makes these a great option for easy dinners, or as a unique appetizer for dinner parties.


The key to excellent garnachas isn’t just in the meat, but in the tortillas. The tortillas are traditionally thick and small, and lightly fried to give them just a hint of a crunch.

Ingredients: 1 1/2 cups corn flour, 1 cup water, 1 cup vegetable oil, 1 lb ground pork, 1 red bell pepper, 1/2 large yellow onion, 3 garlic cloves, 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon dry thyme, 1/4 red cabbage, 1/4 white cabbage, 2 green onions, 1/4 cup cilantro, 2 tablespoons mayonnaise, 1 teaspoon lime juice.

Instructions: to make the tortillas, combine the corn flour and water in a bowl and mix until the dough is soft (add more water one tablespoon at a time if the dough is too dry). Shape the tortillas into small thick circles, then place on hot griddle. Meanwhile, heat vegetable oil in a pan. Cook the tortillas on the griddle for only one minute per side, you want them to be firm but not cooked through. As the tortillas finish on the griddle add them to the hot oil pan and lightly fry, about 2 minutes per side.


Place ground pork meat in a large bowl. Roughly cut the bell pepper and onion and add to a blender along with garlic, 2 teaspoons salt, 2 teaspoons pepper, 1 teaspoon thyme, and 1/3 cup of water. Liquefy the vegetables until smooth and add to bowl with pork. Using a spoon thoroughly combine the pork and vegetables mix. Add the pork to a large pan and cook until most of the liquid is gone and the pork is cooked through (about 25 minutes).

To make the cabbage slaw chop the cabbage, green onions, and cilantro. Add vegetables to a bowl with mayonnaise, lime juice, and a dash of salt a pepper to taste. Mix the salad with a large spoon until well combined. Add the meat to the fried tortillas and top with slaw.



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