THURSDAY'S RECIPE: Garnacha de Oaxaca: A Treasure from the Isthmus in Every Bite

Oaxacan Garnacha — La Garnacha oaxaqueña es una receta llena de sabor, tradición y técnica mexicana explicada paso a paso para que la disfrutes en casa.

Garnacha Oaxaqueña is a gem of the cuisine of the Isthmus of Tehuantepec, particularly the Juchitán region. Although the term "garnacha" in Mexico can vary by state—in Veracruz or Puebla, for example, it can refer to different snacks—in Oaxaca, it takes on a very special form: small, thick tortillas, fried, and covered with shredded beef, salsa, and a pickled onion and vinegar mixture.

This dish represents the essence of Oaxacan cuisine: intense flavor, local ingredients, and a simple yet deeply satisfying preparation. Typically served at festivals, fairs, and markets, it is a vivid example of the Zapotec influence on traditional cuisine.

Ingredients (for 4 people, 12 garnachas)

For the tortillas:

2 cups of nixtamalized corn dough
¼ teaspoon of salt
Warm water, as needed

For the meat:

500 g of beef skirt or shoulder
1 clove of garlic
½ onion
Salt to taste

For the red sauce:

3 ripe tomatoes
2 seeded guajillo chiles
1 clove of garlic
Salt to taste

For the pickled onions:

1 red onion, thinly sliced
½ cup white vinegar
½ cup of water
1 pinch of dried oregano
Salt to taste

Oil for frying

Step-by-step preparation

1. Prepare the shredded meat

Cook the meat with the garlic, onion and salt in enough water until tender (approximately 1 hour).
Let it cool and shred completely. Set aside.

Chef's Tip: For added flavor, you can pressure cook the meat using the same base for 30 minutes.

2. Pickle the onion

In a bowl, mix the red onion with the vinegar, water, salt and oregano.
Let it rest for at least 30 minutes (you can do this a day in advance).

Tip: Pickles improve greatly with time. If possible, prepare them the night before.

3. Prepare the red sauce

Roast the tomatoes, chiles, and garlic on a griddle until lightly toasted.
Blend with salt and a little water until you get a thick sauce.
Fry the sauce in a teaspoon of oil for 5-10 minutes until it takes on color and concentrated flavor.

4. Form and fry the garnachas

Knead the corn dough with salt and a little warm water until smooth.
Form small thick tortillas (approx. 6 cm diameter).
Fry them in hot oil until golden brown on both sides. Drain on absorbent paper.

Technique: The garnachas should be slightly puffed and crispy on the outside but with a soft center.

Final assembly

Place the fried tortillas on a plate.
Add a tablespoon of shredded meat on top of each one.
Drizzle with hot red sauce.
Finish with pickled onion on top.

Optional: Serve with slices of avocado or grated fresh cheese to add creaminess and contrast.

Chef Yerika's Tips

Fresh dough: Whenever possible, use freshly made dough or dough from a mill. The flavor is unparalleled.
Alternative meat: You can also use shredded pork or chicken if you can't find beef brisket.
Vegetarian: For a meatless version, replace with sauteed mushrooms or stewed squash blossoms.
Green sauce: Garnachas can also be served with green sauce or a combination (one red and one green) to play with flavors.

Oaxacan garnacha is much more than a snack: it's a dish steeped in history, identity, and tradition. Its preparation is simple, but requires love and respect for the ingredients. Each bite is a window into the kitchens of the Isthmus, its markets, and the hands of the cooks who have kept this delicacy alive for generations.