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Hello friends of Paulina Cocina! How are you? I hope you are well and in the mood to cook something delicious, because today we bring you a recipe that is pure color and flavor: Grenache.
These snacks are a culinary treasure and have become a emblem of typical street foodHowever, all of its variants can be prepared at home and make a real feast.
This note will introduce you to the fascinating world of Mexican Garnachawith special emphasis on the delicious Garnacha from VeracruzFrom their origin to the tastiest sauces to accompany them and a recipe to make at home.
About the Garnachas
Las Garnachain the Mexican culinary context, are authentic masterpieces that fuse flavors and traditions. The Veracruzan Garnachas, in particular, are prepared with Corn tortillasusually fried, which are characterized by their intense flavor and unique mix of ingredients.
- In Mexico they are a colloquial term to refer to small snacks y street food that delights everyone equally. Whether on a street corner in Mexico City or in the colorful markets of Veracruz, they are an emblem of the culinary richness of that country.
Each region has its own interpretation of these delicacies, offering a unique culinary experience reflecting the diversity and richness of the country’s gastronomy.
6 characteristics of Garnachas that you didn’t know
- Crispy dough: The basis of the Garnachas veracruzanas is a thin and crunchy dough, since it is prepared with corn flour and cooked on the griddle until achieving the perfect texture that highlights its authentic flavor.
- Various fillings: The filling is a fundamental part. They can have minced meat, refried beans, chicken or shredded beefor even fresh seafood, taking advantage of Veracruz’s proximity to the sea.
- Fresh and spicy sauces: They are served with fresh sauces, typically based on tomato, chili, cilantro and onionwhich provide a spicy touch and enhance the flavors of the Grenache.
- Afro-Antillean influence: The gastronomy of Veracruz has been shaped by the mixture of cultures. The Garnachas from Veracruz show the Afro-Antillean influence in their preparation, especially in the use of spices and cooking techniques.
- Versatility: From simple street versions to more elaborate ones, these delicacies adapt to all tastes and occasions.
- Easy accessibility: Although they are considered street snacks, they are easily found in restaurants and food stands throughout Mexico.
Types of Mexican Garnacha
There are various variants of Garnachas in Mexico, from the classic ones that carry queso to the most sophisticated ones with exquisite fillings.
- Stuffed gorditas: Thick and soft dough filled with traditional stews such as pressed pork rindchicken tinga, or Hash.
- Minced meat toast: Fried tortillas covered in a tasty mixture of ground beef, vegetables and spices.
- Soups: Small dough bases with raised edges, generously topped with beans, lettuce, cream, cheese and meat.
- Huaraches: Dough spread into a sandal shape, which is cooked until it becomes crispy and covered with beans, salsa, lettuce, cream and cheese.
- Pleading: Thin, oval tortillas, lightly fried and topped with beans, salsa, cheese and meat.
- Garnacha de tlayudas: Originally from Oaxaca, they are large crispy tortillas, typically topped with beans, cheeseavocado and meat.
- Chalupas: Small, round tortillas with edges turned up, topped with beans, salsa, lettuce, cream, and meat.
- Golden tacos: Tortillas stuffed with meatbeans or papas, then fried until crispy. They are served with lettuce, cream, cheese and salsa.
- Garnachas of tamales:Tamales cut into portions and browned on the griddle, then covered with sauce, cream and cheese.
- Garnacha from Molotes: Dough filled with potato, beans or meat, formed into a kind of roll and fried until it achieves a crispy texture.
Sauces to accompany Garnachas
Sauces not only provide an explosion of flavor, but also allow each diner to customize the dishes. Garnacha according to your preferences. From fresh salsas to spicier options, the alternatives are varied, and the combination of flavors is an integral part of the Veracruz gastronomic experience.
- Fresh tomato sauce: A simple yet vibrant mix of fresh tomatoes, cilantro, onion and chili peppersThis sauce provides a freshness that balances the richness of each bite.
- Jalapeno sauce: Ideal for those looking for an extra spicy kick. jalapeños They are mixed with garlic and cilantro to create a sauce that awakens the senses.
- Avocado Salsa: A creamy and smooth option, perfect for those who prefer a touch of freshness with a milder flavor. The avocado is mixed with lemon and cilantro to achieve a delicious combination.
- Chipotle sauce: For lovers of smoky flavors, the chipotle sauce adds a distinctive touch. Chipotle peppers combine with tomatoes and spices to create a sauce full of flavor.
- Habanero sauce: For the brave who are looking for a level of spiciness higher, the habanero sauce is the perfect choice. The intensity of the Habañero pepper It is balanced with other ingredients for a spicy yet delicious experience.
- Coriander and garlic sauce: An aromatic combination that highlights the freshness of cilantro and the intensity of garlic. Ideal for those who enjoy strong, herbal flavours.
- Tamarind sauce: A bittersweet option that adds a unique dimension to Garnachas. tamarind It is combined with chili peppers and sugar to create a sauce that surprises with its balance of flavors.
Why are they called Garnachas?
In it Mexican contextthe term “Grenache” is used to refer to small snacks or street dishes. The word also has connotations of simplicity and authenticity, and is associated with the traditional street food served throughout Mexico.
- The history in that country is intertwined with the rich diversity of the Mexican Kitchenwhich has evolved over centuries, merging indigenous, european and african influences. The Garnachas have been witnesses and active participants in this fusion of flavors and culinary techniques.
Today, these snacks remain an essential part of traditional Mexican cuisine. Whether in colorful markets, on street corners, or in renowned restaurants, they represent a journey of flavors that celebrates diversity, history, and a passion for good food.
Tips for preparing Garnachas from Veracruz
- It is important that the dough is crispythat’s why it’s important to use nixtamalized corn flour to make tortillas.
- Season from the dough to the filling and the sauce, to ensure an explosion of flavors in every bite.
- Use fresh ingredients and quality to obtain authentic flavors.
- Experiment with different fillings to discover unique combinations.
- Adjust the temperature of oil to achieve the perfect texture.
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Recipe for Garnachas Veracruzanas
Yield: 8 units
Preparation time: 45 minutes
Ingredients
For the mass:
- 2 cups corn flour
- 1 cup warm water
- 1/2 teaspoon salt
For the filling:
- 1 cup ground beef (can be seasoned and cooked beef or pork)
- 1 cup refried beans
- 1 cup grated cheese
- Vegetable oil for frying
For the Sauces:
- Fresh tomato sauce (see recipe below)
- Jalapeño salsa (see recipe below)
- Avocado sauce (see recipe below)
Fittings:
- Crema
- Sliced avocado
- Fresh cilantro, chopped
How to make Garnachas step by step
- In a large bowl, mix the corn flour with the salt. Gradually add the warm water, kneading with your hands for 3-5 minutes until you obtain a soft, manageable dough.
- Divide the dough into small portions and form walnut-sized balls. Using your hands, flatten each ball into a thin tortilla shape, approximately 3 mm thick.
- Heat a griddle or skillet over medium-high heat. Cook each tortilla for 1-2 minutes on each side, until golden and slightly puffed. Keep warm by covering with a clean cloth.
- Place a portion of refried beans on each tortilla and spread them evenly. Add a spoonful of picadillo in the center and sprinkle with grated cheese.
- Fold the tortillas in half, making sure to seal the filling well. Heat oil over medium heat in a frying pan and fry each garnacha for 2-3 minutes per side or until golden and crispy.
- Remove the garnachas from the oil and place them on absorbent paper to remove excess fat. Serve the garnachas on a plate, accompanied by the fresh sauces. Garnish with cream, avocado and cilantro to taste.
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Source: www.paulinacocina.net