I love this recipe because it brings authentic Mexican flavors right to my kitchen. The homemade corn cakes have a comforting, rustic taste that pairs perfectly with the savory beef and the vibrant salsa made from guajillo chilies and tomatoes. The tangy cabbage salad on the side adds freshness that balances the richness of the dish. Garnachas are perfect for family dinners, parties, or anytime I’m craving something deeply flavorful and traditional.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
3 ½ cups masa harina Lukewarm water (about 2 ½ cups) 1 medium white onion, chopped Cotija cheese, as needed Lard or oil for frying, as needed
For the meat: 1 ½ lb beef (brisket, chuck roast, flank, or skirt) 1 small onion 2 garlic cloves (skin on) 2 tsp 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 Tbsp oregano 1 lime, juice ¼ cup white vinegar Salt, to taste
For the salsa: 1 lb tomatoes 3 pasilla or guajillo chilies, seeded and cut into pieces 3 garlic cloves, peeled 2 Tbsp lard (or olive oil) Salt, to taste
Directions
I start by cooking the meat in plenty of water with the onion, garlic, and salt. I usually simmer it on the stove until tender, but a slow cooker or pressure cooker works too. Once it’s cooked through, I transfer it to a bowl, let it cool slightly, and shred it finely.
While the meat cooks, I prepare the cabbage salad. In a large bowl, I combine the sliced cabbage, onion, grated carrots, and jalapeño strips. I add lime juice, vinegar, oregano, and enough water to lightly moisten the mix. Then I season with salt and toss everything well. I let it rest while I prepare the rest of the dish so the flavors can develop.
For the salsa, I place the tomatoes and guajillo chilies in a saucepan, cover with water, and cook over medium heat until tender—about 10 minutes. I let them cool slightly, then blend them with 2 cups of the cooking water, garlic, and a bit of salt until smooth. In a separate saucepan, I heat the lard or oil over medium heat, pour in the blended sauce, and let it simmer for about 10 minutes until it thickens slightly. I taste and adjust the salt before setting it aside.
Now, it’s time to make the corn cakes. I heat a cast-iron skillet or comal until smoky, then reduce to medium-low heat. In a bowl, I mix masa harina with lukewarm water a little at a time, kneading until a smooth, soft dough forms. I divide it into 12 balls and cover them with a damp towel to keep them from drying out. I press each ball between two plastic sheets until it forms a 3.5-inch disc. Carefully, I transfer each one to the hot skillet and cook for 1–1.5 minutes on one side, then flip and cook for another 3–4 minutes until lightly browned with small dark spots. I keep the cooked cakes warm on a towel-lined plate while I finish the rest.
To assemble, I heat 3–4 tablespoons of lard or oil in a large pan. I place a spoonful of shredded meat on top of each corn cake and carefully add them to the pan. I spoon some salsa over each one and let them fry briefly so the sauce and meat sizzle together. Once the bottoms are crispy and golden, I remove them and place them on a serving platter. Finally, I top each garnacha with chopped onions, crumbled Cotija cheese, and serve them hot with the cabbage salad on the side.
Servings and Timing
This recipe makes about 24 garnachas. Prep Time: 30 minutes Cook Time: 1 hour Total Time: 1 hour 30 minutes
Variations
Sometimes I use pork or chicken instead of beef, depending on what I have on hand. For a spicier version, I use arbol chilies in the salsa. If I want to make it vegetarian, I skip the meat and use refried beans as the base. I also love experimenting with toppings—avocado slices, crema, or pickled onions add another layer of flavor.
Storage/Reheating
I store the components separately. The cooked corn cakes keep well in an airtight container for up to 3 days; I reheat them on a skillet before serving. The meat and salsa last up to 4 days in the refrigerator, while the cabbage salad stays crisp for about 2 days. To reheat, I warm the meat and sauce together on the stove and assemble fresh garnachas when ready to serve.
FAQs
Can I make the dough ahead of time?
Yes, I prepare it a few hours in advance and keep it covered with a damp cloth to prevent drying.
Can I bake the corn cakes instead of frying?
They won’t get as crispy, but baking at 400°F for about 10 minutes per side works for a lighter version.
Can I use store-bought tortillas?
It’s best to make the masa cakes from scratch—they’re thicker and have a better texture for garnachas.
How spicy is this dish?
It’s mild to medium depending on the chilies used, but I can easily adjust by adding more or fewer peppers.
What can I substitute for Cotija cheese?
Queso fresco or feta work well as substitutes.
How do I keep the garnachas crispy?
I fry them just before serving and avoid stacking them so they don’t steam.
Can I make the salsa in advance?
Yes, I often make it a day before—it tastes even better after resting overnight.
What type of oil works best for frying?
I use vegetable oil or lard for the best flavor and crispiness.
Can I freeze garnachas?
I freeze the cooked corn cakes separately and thaw them before frying with the toppings.
Conclusion
I love how Mexican Garnachas combine rich, homemade flavors with a perfect balance of texture and spice. The crispy masa cakes, tender meat, smoky salsa, and tangy cabbage salad create a dish that’s both comforting and vibrant. Every bite reminds me of authentic Mexican street food—bold, flavorful, and absolutely irresistible.
Mexican Garnachas are crispy corn cakes topped with tender shredded beef, smoky guajillo-tomato salsa, and a tangy cabbage salad. This authentic street-style dish delivers bold Mexican flavor and an irresistible mix of textures—crispy, saucy, and fresh.
Ingredients
3 1/2 cups masa harina
2 1/2 cups lukewarm water (approx.)
1 medium white onion, chopped
Cotija cheese, for garnish
Lard or oil, for frying
For the Meat:
1 1/2 lb beef (brisket, chuck roast, flank, or skirt)
1 small onion
2 garlic cloves (skin on)
2 tsp salt
For the Cabbage Salad:
1/2 small cabbage, thinly sliced
1 small onion, thinly sliced
2 large carrots, grated
3 jalapeño peppers, seeded and cut into strips
1/2 Tbsp oregano
1 lime, juiced
1/4 cup white vinegar
Salt, to taste
For the Salsa:
1 lb tomatoes
3 pasilla or guajillo chilies, seeded and cut into pieces
3 garlic cloves, peeled
2 Tbsp lard or olive oil
Salt, to taste
Instructions
In a pot, cook beef with onion, garlic, and salt in enough water to cover until tender. Shred the meat and set aside.
Prepare the cabbage salad: combine cabbage, onion, carrots, and jalapeños in a bowl. Add lime juice, vinegar, oregano, salt, and a little water. Toss well and let rest while preparing the rest of the dish.
Make the salsa: cook tomatoes and chilies in water for 10 minutes until soft. Blend with 2 cups of the cooking water, garlic, and salt until smooth. Heat lard or oil in a saucepan, pour in the blended sauce, and simmer for 10 minutes until slightly thickened. Adjust seasoning and set aside.
Prepare the masa: mix masa harina with lukewarm water until a smooth, soft dough forms. Divide into 12 balls, cover with a damp towel.
Press each ball between plastic sheets to form 3.5-inch discs. Cook on a hot comal or skillet for 1–1.5 minutes on one side, flip, and cook for another 3–4 minutes until lightly browned. Keep warm.
Assemble the garnachas: heat 3–4 tbsp lard or oil in a large pan. Place a spoonful of shredded meat on each corn cake, spoon some salsa over it, and fry until the bottom is golden and crispy.
Serve hot, topped with chopped onions, crumbled Cotija cheese, and cabbage salad on the side.
Notes
Use chicken instead of beef for variation.
Make a vegetarian version with refried beans instead of meat.
Adjust spice level by adding or reducing chilies.
Prepare salsa a day ahead—it tastes better after resting overnight.
Fry garnachas just before serving to keep them crispy.
