Garnaches
The Quirky Foodster Team
Ingredients
- Small (10cm/4 inch) corn tortillas — 12
- Vegetable oil, for frying — 250 ml (1 cup)
- Refried red kidney beans, warmed — 300 g (1 1/2 cups)
- Shredded cabbage — 150 g (1 1/2 cups)
- White vinegar — 60 ml (1/4 cup)
- Salt — 1/2 tsp
- Crumbled queso fresco or feta — 100 g (1 cup)
- Small onion, finely diced — 1
- 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.
- Small (10cm/4 inch) corn tortillas — 12
- Vegetable oil, for frying — 250 ml (1 cup)
- Refried red kidney beans, warmed — 300 g (1 1/2 cups)
- Shredded cabbage — 150 g (1 1/2 cups)
- White vinegar — 60 ml (1/4 cup)
- Salt — 1/2 tsp
- Crumbled queso fresco or feta — 100 g (1 cup)
- Small onion, finely diced — 1
- Pickled jalapeño slices, to serve (optional)
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