Garnache is simple to make! Garnache is popular throughout Central America and especially in Belize and it is traditionally served like an appetizer for dinner. Garnache can also be served as a refreshing light lunch or snack.
There are only a few ingredients on a garnache. Refried beans are the featured ingredient. Everything else is there to accompany the refritos. Garnaches are very healthy and they are light on the tummy. No chile peppers are on a garnache. Hot sauce is served on the side in a bottle, for customers with spicy tastes. I like hot sauce, but a garnache is a special recipe with a strict list of ingredients that include cabbage.
Central America has dry mountain climates as well as breezy tropical ocean climates. On a hot humid tropical day in the jungle climate, garnache gives relief to the heat. The light ingredients and vinegar in a garnache cause a very nice cooling sensation when eaten.
Belize Garnache Recipe:
Heat some refried beans in a sauce pot over low heat. (Fresh home made refried beans are the best, but canned refried beans are good for this recipe too. You may have to add a splash of water to canned refritos.)
Heat a saute pan over medium heat.
Add 1 splash of vegetable oil.
Place a large flour tortilla or corn tortilla in the pan. (I used a flour tortilla for the garnache in the pictures.)
Grill both sides of the tortilla, till it becomes crispy and brown.
Remove the tortilla from the pan and set it on a counter top.
Spread the warm refried beans over the tortilla.
Sprinkle some shredded cabbage over the refried beans. (Shredded kale or endive can be used too. I used shredded endive for the garnache in the pictures.)
Sprinkle some thinly shredded carrot over the cabbage.
Sprinkle some grated queso fresco over the carrots.
Sprinkle some rice vinegar over the garnache.
Sprinkle some sea salt over the garnache.
Set the grnache on a plate.
Garnish the garnache with a thick slice of lime.
You can cut the garnache into pie shaped pieces or simply fold the garnache in half. Garnaches are finger food!
The ingredients in a garnache sound very simple and bland, but after the first bite, you will notice how refreshing a garnache is! The vinegar and sea salt sets off the flavors of the cabbage, carrots and beans in a very pleasant way. The lime is there to be squeezed on the garnache as you eat. Queso fresco is a very mild flavored fresh cheese. The refried beans have a rich warm comfortable flavor and they really "wake up" with flavor of the other ingredients.
You can see the crispy brown color of the tortilla in the folded garnache photos. Garnache is a very nice tasting Central American hot weather appetizer! Delicious!
Shawna's Food and Recipe Blog
How to Make Belizean Garnache
Garnache is a popular appetizer in Belize that is composed of fried corn tortilla topped with refriend beans, shredded cabbage, carrots, cheese, vinegar and salt.
Making Garnache is not as difficult as you think. In this blog post, we will share the step by step instructions on how you go about making Garnache.
Here is what you will need:
2 cups PLANTERS Peanut Oil
10 corn tortillas (4 inch)
1/2 cup KRAFT Zesty Italian Dressing, divided
2-1/2 cups shredded cabbage
2 carrots, shredded
2 Tbsp. cider vinegar
1 can (19 oz.) red kidney beans, rinsed
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
3 Tbsp. KRAFT Grated Parmesan Cheese
Here are the instructions on how to make it:
HEAT oil to 350°F in large skillet. Add tortillas, in batches; cook 1 to 2 min. or until crisp. Drain on paper towels.
MIX 1/4 cup dressing, cabbage, carrots and vinegar. Combine beans and remaining dressing in medium skillet, mashing beans slightly. Cook on medium heat 10 min., stirring frequently. Add cream cheese; cook and stir until melted.
SPREAD bean mixture onto tortillas; top with cabbage mixture and Parmesan.
Other important tips on how to make Garnache:
Garnaches, a Belizean specialty, are like Mexican nachos. These fast-food favorites are traditionally sold by street vendors.
If 4-inch corn tortillas are unavailable, substitute 5 (6-inch) corn tortillas, cut in half.