Mexican Garnacha

Masa harina, beef, Cotija cheese, cabbage, tomatoes, and pasilla chilies team up for a crispy, homemade Mexican garnacha that’ll have you reaching for seconds!

this Recipe

Ever have those foods that just bring you back? For me, garnachas are those food memories. Growing up, weekends at my grandma’s house were a full-on garnacha fest. The sizzle of lard, the smell of corn masa – it was like a signal for everyone to gather around. I’d be there, eagerly waiting my turn as each garnacha disappeared like magic. Today, whenever I make them, it’s like bringing that laughter and warmth right back into my kitchen. And guess what? Now you can share in this little slice of nostalgia, too. Ready to dive in?

Why You’ll Love This Mexican Garnacha Recipe

1. Authentic Taste – If you’re craving the real deal, this recipe nails those classic garnacha flavors with masa cakes, juicy beef, and fresh salsa.
2. Perfect Party Food – Garnachas aren’t just food; they’re a vibe. They’re small, super shareable, and everyone will be reaching for seconds.
3. Customizable – This recipe’s got range! Switch up the beef cut or even try a veggie version with beans if you’re feeling adventurous.
4. Salsa to Die For – The smoky pasilla chili and tomato salsa is chef’s kiss. It’s the perfect balance of smoky and mild spice.

Ingredient Notes:

If you’re wondering, “What’s the magic behind these Mexican garnachas?” let me break it down for you. These ingredients are like the dream team of Mexican street food. Here’s a quick guide:

• Masa Harina – This is where that true corn flavor and chewy texture come from. It’s the backbone of your garnacha.
• Beef – Use brisket or chuck roast for that melt-in-your-mouth, juicy shredded meat.
• Cotija Cheese – Think of this as the finishing touch. A sprinkle of Cotija adds a salty, crumbly goodness that pulls all the flavors together.
• Pasilla or Guajillo Chilies – Mild, smoky, and just enough heat to make you go back for another bite.
• Cabbage Salad – Fresh crunch with cabbage, carrots, and onions – plus a kick of lime – this salad’s the perfect partner to the rich garnachas.

How To Make Mexican Garnacha

Here’s where the fun starts! We’re breaking it down to keep things simple and foolproof, so you can whip up these garnachas like a pro.

• Step 1: Cook the Meat – You’re gonna want the beef tender and shredded. Toss it in a pot with onion, garlic, and salt, and let it cook until it’s nice and tender. Once it’s done, shred it up and set it aside.
• Step 2: Make the Cabbage Salad – Mix up some cabbage, onions, carrots, and jalapeños in a bowl. Add lime juice, vinegar, oregano, and salt. Let it sit – this crunchy salad is going to bring some serious zing to your plate.
• Step 3: Prepare the Salsa – Cook the chilies and tomatoes until they’re soft, then blend with garlic, salt, and a bit of that cooking water. Simmer it with oil until it thickens up just a bit. Taste, adjust the salt, and set aside.
• Step 4: Make the Corn Cakes – Mix your masa harina with water to form a smooth dough. Shape it into small discs, and cook on a skillet until they’re golden and charred in spots – this is where the flavor kicks in.
• Step 5: Assemble and Fry the Garnachas – Time to bring it all together! Add shredded meat and salsa on top of each corn cake, then fry them in hot oil until they’re crispy on the bottom. Garnish with Cotija cheese, and serve up with that cabbage salad. Enjoy the crispy, savory garnacha goodness!

Storage Options:

Got leftovers? (I mean, maybe if you’re lucky.) Here’s how to keep those garnachas tasting fresh:

• Refrigerator: Store everything separately in airtight containers, and they’ll be good for up to three days. This way, the garnacha cakes stay firm, and the salsa doesn’t get too absorbed.
• Freezing: If you want to keep the garnacha cakes longer, freeze them without any toppings. Just toast them up in a skillet when you’re ready, and add the toppings fresh.

Variations and Substitutions:

Want to shake things up? This Mexican Garnacha recipe’s super flexible. Try these fun variations:

• Try Different Meats – Shredded chicken or pork works great, too! Or if you’re into plant-based, jackfruit’s a good swap.
• Adjust the Spice – Love heat? Add an extra chili or some hot sauce to the salsa.
• Switch the Cheese – Cotija’s classic, but feta or even grated Parmesan can add that salty punch if Cotija’s out of reach.
• Make it Vegetarian – Ditch the meat and load up with beans or grilled veggies. Tastes just as delicious and filling.

What to Serve with Mexican Garnacha

Now that you’ve got Mexican garnachas ready, let’s round out the plate. Here’s what I’d pair with them:

• Refried Beans – Creamy, savory, and perfect for mopping up extra salsa.
• Mexican Rice – A classic combo that adds extra texture to the meal.
• Guacamole – Creamy avocado magic that cools down the spice and adds richness.
• Pickled Jalapeños – If you’re a spice lover, these add an extra kick and a bit of tang.

Give these pairings a try, and you’ll have a meal that’s pure Mexican street food heaven! What would you serve with garnachas?

5 from 1 vote

Mexican Garnacha

Prep Time 25 minutes mins

Cook Time 1 hour hr

Discover the authentic flavors of Mexican Garnacha, featuring handmade masa cakes topped with tender beef, fresh cabbage salad, and a smoky pasilla chili salsa. Perfectly crispy and full of bold flavors, this dish is sure to impress.

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20 Servings

Ingredients

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For the Masa Cakes

• 3 ½ cups masa harina
• 2 ½ cups lukewarm water approximate

For the Beef

• 1 ½ lb beef brisket, chuck roast, flank, or skirt
• 1 small onion
• 2 cloves garlic skin on
• 2 teaspoons salt

For the Cabbage Salad

• ½ small cabbage head thinly sliced
• 1 small onion thinly sliced
• 2 large carrots grated
• 3 jalapeño peppers seeded and cut into strips
• ½ tablespoon dried oregano
• 1 lime juice only
• ¼ cup white vinegar
• Salt to taste

For the Salsa

• 1 lb tomatoes
• 3 pasilla or guajillo chilies seeded and cut into pieces
• 3 cloves garlic peeled
• 2 tablespoons lard or olive oil
• Salt to taste

For Frying and Garnish

• Lard or oil for frying as needed
• Cotija cheese for garnish (as needed)

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Instructions

 

Prepare the Beef:

1. Place the beef in a large pot with the onion, garlic cloves, and salt. Cover with plenty of water and cook using your preferred method (stovetop, slow cooker, or pressure cooker) until the meat is tender. Once cooked, transfer the beef to a bowl and shred it using two forks. Set aside.

Prepare the Cabbage Salad:

1. In a large bowl, combine the sliced cabbage, onion, carrots, and jalapeño peppers. Add the lime juice, white vinegar, oregano, and salt. Mix well to evenly distribute the seasonings. Set the salad aside to allow the flavors to meld.

Make the Salsa:

1. In a small saucepan, combine the pasilla chilies and tomatoes, then cover with water. Bring to a simmer over medium heat and cook until the chilies and tomatoes are softened, approximately 10 minutes. Remove from heat and allow to cool slightly. Transfer the chilies, tomatoes, and 2 cups of the cooking water to a blender. Add garlic and salt, blending until the mixture is smooth. In a separate saucepan, heat the lard or oil over medium heat, then add the blended sauce. Allow it to simmer for approximately 10 minutes or until it thickens slightly. Adjust the salt to taste and set aside.

Prepare the Masa Cakes:

1. Place the masa harina in a mixing bowl. Gradually add the lukewarm water, kneading until a smooth and non-sticky dough forms. Divide the dough into 12 equal portions, shaping each into a small ball. Cover the dough balls with a damp kitchen towel to prevent drying. Place a dough ball between two sheets of plastic and use your hands or a rolling pin to press it into a disc approximately 3.5 inches (9 cm) in diameter. Carefully peel away the plastic and place the disc onto a preheated cast-iron skillet or comal set to medium-low heat. Cook for 1 to 1.5 minutes on one side, then flip and continue cooking for an additional 3 to 4 minutes, flipping once or twice until dark spots form. Transfer each cooked masa cake to a plate lined with a kitchen towel, and repeat until all dough is used.

Assemble and Fry the Garnachas:

1. In a large pan, heat about 3 to 4 tablespoons of lard or frying oil over medium heat. Place a portion of shredded beef on each masa cake, then carefully add them to the pan to fry. Top each garnacha with a spoonful of salsa, followed by 1 to 2 tablespoons of the cooking oil to allow the meat and salsa to slightly fry on top. Fry until the bottom of the garnachas is crispy and golden. Once ready, transfer the garnachas to a serving plate.

Serve and Garnish:

1. Top each garnacha with chopped onion and a sprinkle of Cotija cheese. Serve alongside the cabbage salad for a complete meal.

Notes

To ensure this recipe is gluten-free, double-check that the masa harina you use is labeled gluten-free, as some brands may contain traces of gluten. Additionally, confirm that the vinegar and any other condiments used in the recipe do not contain any gluten-based additives.

Nutrition

Serving: 1Garnacha | Calories: 196kcal | Carbohydrates: 20g | Protein: 9g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 24mg | Sodium: 307mg | Potassium: 308mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1691IU | Vitamin C: 14mg | Calcium: 56mg | Iron: 3mg

Bitty

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Bitty

I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!

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