Appetizers
Garnaches
Ingredients
- - 12 small (10cm/4 inch) corn tortillas
- - 250ml (1 cup) vegetable oil, for frying
- - 300g (1 1/2 cups) refried red kidney beans, warmed
- - 150g (1 1/2 cups) shredded cabbage
- - 60ml (1/4 cup) white vinegar
- - 1/2 tsp salt
- - 100g (1 cup) crumbled queso fresco or feta
- - 1 small onion, finely diced
- - Pickled jalapeño slices, to serve (optional)
Method
- Toss the shredded cabbage with the vinegar and salt in a small bowl. Set aside to pickle lightly for at least minutes.
- Heat the oil in a frying pan over medium-high heat. Fry the tortillas one or two at a time until crisp and golden, about 1 minute per side. Drain on paper towels.
- Spread each crisp tortilla generously with warm refried beans.
- Top with a spoonful of the pickled cabbage, a scatter of crumbled cheese and diced onion.
- Finish with pickled jalapeño slices if using, and serve immediately while the tortillas are still crisp.
Introduction: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese.
Cultural Background: Garnaches are Belize’s answer to the tostada: small crisp-fried corn tortillas piled with refried beans, tangy pickled cabbage and crumbled cheese. Sold from roadside carts and church-fair tables across the country, they are the quintessential Belizean party starter, quick to make in batches and always the first plate to empty.
Tips: Assemble garnaches just before serving; the crisp base softens quickly once topped. Keep the oil at a steady medium-high heat so the tortillas crisp rather than turn leathery.
Variations: Top with shredded stewed chicken for a heartier version served as a light meal. For a vegan version, omit the cheese or use a dairy-free cheese alternative.
Storage: Best eaten immediately; components can be refrigerated separately for up to 2 days and assembled fresh.
Reheating: Not recommended once assembled; re-crisp plain fried tortillas in a dry pan if needed before re-topping.
Nutrition: Approx. 140 kcal, 4g protein, 7g fat, 15g carbohydrate per piece
FAQs:
Q: Can I bake the tortillas instead of frying? A: Yes, brushing lightly with oil and baking at 200C (400F) for 8-10 minutes gives a lighter, though slightly less crisp, result. Q: What cheese is closest to queso fresco if I can’t find it? A: A mild, crumbly feta or a young, unaged cheese with a mild tang works well as a substitute.
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