Photograph of the finished Garnachas istmeñas

Mexico · Bánh ngô nhỏ chiên Garnachas istmeñas

Garnachas istmeñas

50 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Masa harina Masa harina 1.4 lb
  • Photograph of Pork Pork 1.6 lb
  • Photograph of Cabbage Cabbage 1.1 lb
  • Photograph of Rice vinegar Rice vinegar ⅔ cup
  • Photograph of Mexican fresh cheese (queso fresco) Mexican fresh cheese (queso fresco) 9.9 oz
  • Photograph of Mexican dried chillies Mexican dried chillies 2.8 oz
  • Photograph of Onion Onion 1.6
  • Photograph of Oil Oil 3 cups
  • Photograph of Dried oregano leaves Dried oregano leaves 0.4 oz
  • Photograph of Salt Salt 0.7 oz

Method

  1. 1 Boil the pork for 40 minutes, then shred it and sauté it with onions for 6 minutes.
  2. 2 Knead the masa dough with warm water, then press it into small discs 6 cm in diameter and 5 mm thick.
  3. 3 The tortilla is thicker than a regular tortilla because it has to withstand frying and hold the filling on the surface.
  4. 4 Fry the patties in shallow oil for 2 minutes on each side, until the edges are crispy and the center remains soft.
  5. 5 Mix shredded cabbage with vinegar and oregano to make a sour salad.
  6. 6 Roast dried chilies to make a sauce, then arrange shredded meat, cabbage salad, and fresh cheese on each bun.

With an appliance

  • Air fryer 48 min

    Replace step 4: spray oil on both sides of the masa cake, fry in an air fryer at 190 degrees for 8 minutes, flip at the 5th minute to make the edges crispy while the center remains soft; steps 5 and 6 remain the same.

Start cooking