garnachas

El maíz es, sin duda, el alimento más representativo de la gastronomía mexicana: lo incorporamos a todo tipo de platillos y presentaciones a base de maíz. Lo...

Cómo hacer sopes con masa casera. Receta con todo el sabor de la gastronomía típica de México, hecha en casa

Harina de maíz

Agua

Sal al gusto

Manteca

De las calles de la Ciudad de México a tu mesa; aprende a preparar Petroleras, un antojito perfecto para tu comida de viernes, con nuestra receta fácil y rápida.

Petroleras: receta fácil y rápida para preparar esta comida callejera

de masa maíz para tortillas

de harina de maíz

de sal

de frijoles bayos enteros

de frijoles refritos

de salsa verde

de salsa roja

¼ de lechuga picada

cebolla picada

250 de queso rallado

null Crema

En un tazón mezcla la masa de maíz para tortillas con sal y harina de maíz. Utiliza tus manos para combinar los ingredientes.

Agrega 1 taza de agua a la amalgama de la masa con sal y harina. Mezcla con tus manos hasta que tengas una masa suave y manejable.

Haz porciones de masa en forma de bola y después aplánalas levemente con la mano, logrando una forma similar a la de un pequeño sope.

Rellena la porción de masa con frijoles refritos. Después envuélvelos y vuelve a formar bolitas de masa.

Haciendo uso de un tortillero con papel encerado o plaquitas de plástico, aplana cada bolita de masa hasta formar tortillas delgadas y alargadas, al estilo de los huaraches.

Añade aceite en un sartén o comal a fuego medio-alto. Cuando este esté caliente, coloca las tortillas y fríelas hasta que estén doraditas y crujientes. Este paso no te deberá llevar más de 2 minutos.

Calienta los frijoles bayos enteros en un sartén a fuego medio.

Retira las petroleras del sartén o del comal y deja que se enfríen un poco. Posteriormente agrega frijoles bayos refritos como base y las dos salsas.

Sirve acompañando de lechuga, queso, cebolla y crema.

If you love crispy snacks, Mexican garnachas are a must-try! These fried corn cakes are topped with spicy red salsa, shredded jackfruit, and tangy cabbage slaw, creating a mouthwatering blend of flavors and textures.

Mexican Garnachas

cabbage

carrot,

jalapeno,

apple cider vinegar vinegar

olive oil

salt

dehydrated jackfruit

vegetable stock powder

white onion, diced

garlic,

tamari

masa harina

water

Roma tomatoes

Morita chiles, de-seeded

white onion

refined coconut oil or vegetable shortening

Guacamole

Mexican crema

Vegan queso fresco

In a mixing bowl, combine the cabbage, carrot, and jalapenos. Season with vinegar, oil, and salt to taste. Transfer to your fridge until you&#39;re ready to serve.

Slaw

Bring a pot of water to boil. Add in vegetable stock powder, a pinch of salt, and the dehydrated jackfruit. Let it sit covered for around 2 hours or overnight, then drain the liquid.

Heat olive oil in a large skillet over medium. Add in diced onion and saut&eacute; for 2-3 minutes until translucent. Add the minced garlic for another 1-2 minutes. Lastly, add the jackfruit and tamari and continue cooking until the liquid is absorbed, about 5-6 minutes.

Jackfruit

Add the masa harina and salt to a mixing bowl and combine. Pour in 1 &frac12; cups of very warm water to start and mix together using your hands.

Knead the dough to form a ball that&#39;s sticky enough to stay together but not coming off on your hands. Add more dough or water to achieve a texture similar to play dough. Keep the dough covered.

Break off pieces of dough to form small balls (about 30-35 grams). Add each one to a tortilla press lined with 2 pieces of plastic. Press gently to form tortillas slightly thicker than normal (about &frac14;-inch thick).

Dough

Preheat a cast-iron skillet or comal up to medium. Cook each tortilla for about 60 seconds on the first side until brown spots are forming.

Flip and press down on the tortilla lightly until it puffs up, about 80-90 seconds. Remove from heat and keep warm in a towel while you cook the other tortillas.

Cooking

Add the morita chiles, tomatoes, and onion to a medium saucepan of water. Simmer for 12-15 minutes until softened. Drain and transfer to a blender with the garlic cloves. Blend on high until smooth.

Heat olive oil in the same saucepan over medium. Add the blended salsa back in and simmer for another 10 minutes until thickened to your liking.

Salsa

Heat coconut oil or vegetable shortening in a large skillet over medium. In the meantime, add the shredded jackfruit to the garnachas.

Cook the garnachas in batches, and add a spoonful of salsa on top of each one. Cook until the bottoms are golden brown and crispy, about 3 minutes. Transfer out of the pan to a paper towel-lined plate.

Continue the same process until all of the garnachas are cooked. Serve them with a garnish of cabbage slaw, guacamole, crema, cotija, or queso fresco on top. Happy eating!

Assemble

Wow se ven deliciosas . las preparare. muchas gracias por sus recetas

Top 3 garnachas recipes from across the web

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Mexican Garnachas

Top 3 garnachas recipes from across the web

The most viewed garnachas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cómo hacer sopes con masa casera. R...

Petroleras: receta fácil y rápida p...

Mexican Garnachas

The most viewed garnachas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine