This crunchy crunchy Garnacha recipe Use the remaining beef birry on top of Tortillas of fried corn with our favorite condiments for our version of this delicious street food.
This recipe was developed for the Idaho potato council. All thoughts and opinions are mine.
One of our favorite things to do when traveling is trying all the street food. Usually, in every corner in a crowded park, you can find sellers who sell everything from seasoned fruits with cake, tacos, cake and more. It is a challenge to taste everything and savor every bite.
What are Garnacha?
On the hunt for what makes a Garnacha a Garnacha, we discovered a loose translation for practically all portable laptops Economic road food in the center and South America. In particular, even if the Garnacha have a corn base and are not sandwich (cake) or rolled (Tacos).
The regional differences had fallen as much as the list of condiments you can wear them, but it was a quick and cheap road food that had a delicious flavor and anyone could have fun. And in one of my favorite explanations “,must be oily… ‘.
For our homemade Garnacha recipe, we wanted to embrace everything that makes street food so good and we had the opportunity to work using the leftovers of our recipe from Gross and make these delicious laptop snacks. Think of these as this face -to -face Birria.
Ingredients of the Garnachas recipe
For the corn tortillas stuffed and fried
- Idaho® potatoes yellow pee-wee, diced
- Neutral kitchen oil, we use rapeseed
- Cumin
- Salt, we always use Kosher salt during cooking
- Corn tortillas, size of the road taco. We skipped homemade corn tortillas for the premade ones to fry faster.
- Remaining beef or grated chicken, ground meat, pork carnitas, taco meat or any remaining meat you want to use
- Cheddar or monetary jack cheese or your favorite melty cheese.
- Raw onion
- Fresh coriander
- jalapeno pepper
- Cabbage mixture or grated cabbage in thin slices
Additional tensions:
How to do the Garnacha
1. Road the potatoes
Begins by preheating the oven to 425 degrees F.
In a large bowl, throw the diced potatoes in a little oil, cumin and a pinch of salt to cover. Then spread them on a pan lined with a sheet in a single layer.
Road the potatoes until they are beautiful and crunchy, about 20-25 minutes, launching once to turn uniform on all sides. When they have finished roasting, put them aside to cool. Alternatively, you could fry the potatoes, but we find more easily.
2. Fry the Tortillas
Then preheat the oil sufficient to cover the bottom of a high wall-wing cast iron pan over medium-high heat. The trick for a crunchy corn tortilla is hot the oil enough to fry it without making it soaked.
Once heated, add the toilts to the hot oil in lots, frying until I’m golden brown. Put them on a plate line with paper towels and season with a pinch of salt.
Once they are fresh enough to handle, put them on the lined pan and begin to assemble the Garnacha.
3. Build the Garnacha
Then, launches the remaining beef heated with roasted potatoes. Spoon the mixture on each fried tortilla and top with cheese.
Jump the pan in the oven to dissolve the cheese.
Rightly mix the finely chopped chopped onion, the coriander and the chopped jalapeno in a small bowl.
Then throw the cabbage slaw with a little flavored oil (we love lime oil for this recipe) and a pinch of salt.
4. Serve
When the cheese has melted, carefully remove the Garnacha from the oven and cover them with chopped onions, slaw and any other desired condiment you want.
It is fun to align all the condiments on the work surface and let everyone build their own, wearing what they want.
Use Fresh corn tortillas
Use the freshly fried corn tortillas for the best creaking and flavor. If they sit too long, they can become soft, stuck and fall apart during frying.
Storing leftovers and heating
This recipe is warmer and fresh, like all street food. He will become Fradicio if assembled and then left to sit. If you have leftovers, be sure to keep the meat in an air sealing container and all the condiments in their containers wrapped with plastic or sealed envelope. Apart from the Tortillas, which can be kept at room temperature wrapped in a sheet, keep the remaining components in the refrigerator for a maximum of 3 days.
If you are heating these snacks for later, take the time to fry the fresh corn tortillas for a new lot quickly. The meat can be heated in the microwave and the restored bar of condiments, but it is important to fry the Tortillas if necessary.
What condiments do they go to Garnacha?
What makes all the street food great is that it can be what you want (or you need). We love to make Garnacha with remaining meat, like our instant birry, but you could also use cut carnitas, filling with ground pork taco, chorizo and potatoes (like our hash for spicy breakfast of spicy chipotle or even only roasted vegetables. These fast snacks are the perfect way to consume the leftovers last night to get the maximum for your dollar.
Once you have the filling, stack on any dressing you like. We love a traditional mix of cabbage and a splash by Pico de Gallo or simply raw ground onion and a lime juice narrow for a touch of flavor on this dish. A spoonful of fried beans is also perfect. From there, we broke into the refrigerator to see which other fun condiments we have at hand.
More than our favorite street food recipes
When it comes to delicious portable bites, what do you think of these? If you tried this recipe Garnachas, please Evaluate the recipe And leave a comment below to help the next person trying it!
These bite size Garnacha are a delicious layer of flavors and plots. The crispy fried tortillas make the base to accumulate on the remaining beef birdria and condiments that obtain incredible flavor in every bite.
Prevent the screen from going to sleep
Road the potatoes:
Preheat the oven to 425 degrees F. assign a pan with a sheet.
Lancate the diced potatoes in a bowl with 1 tablespoon of kitchen oil, cumin and a teaspoon of salt.
Arrange on the pan in a single layer.
Room the potatoes for 20-25 minutes, rotating according to need, for even crunchy brown potatoes.
Set aside.
Fry the Tortillas:
In the meantime, a walled cast iron pan over medium-high heat.
Add from 3 to 4 tablespoons of kitchen oil and heat until the oil shines at the top.
When the oil is heated, add 2 to 3 tortillas of corn to frying.
Fry each tortilla, launching once, until golden and crunchy
Carefully remove the toil -fried tortillas and drain them on a lined paper napkin plate.
Build the Garnacha:
Align the pan with fried tortillas.
He launches the remaining birry with crunchy potatoes and using the pliers, stacks a spoonful to the center of each fried tortilla.
In a small bowl, mix the onion, coriander and chopped jalapeno.
Sprinkle the cheese uniformly above each.
Place the pan in the oven and bake for 2-5 minutes just to dissolve the cheese.
Spoon a little of the onions mix on the meat.
Mix the slaw with the flavored olive oil the remaining teaspoon salt.
Put some of the Slaw mix on each Garnacha.
Garnacha are better served immediately. While sitting the tortillas will become soft. Fry only many tortillas you need to serve everyone immediately.
Service: 1G | Calories: 195Kcal | Carbohydrates: 16G | Protein: 9G | Fat: 11G | Saturated fat: 2G | Polynsaturo fat: 2G | Monolysatuine fat: 6G | Trans fat: 0.03G | Cholesterol: 15mg | Sodium: 493mg | Potassium: 273mg | Fiber: 2G | Sugar: 1G | Vitamin A: 58Iu | Vitamin C: 8mg | Soccer: 62mg | Iron: 1mg
