Passport & Plate - Garnaches
Belize | Friday, March 6, 2015 | 5 photos
Ingredients
For refried beans:
2 cups dried black beans
3 cloves garlic, minced
1 medium onion, chopped
salt
pepper
1 tbs butter
water
For tostadas:
2 cups corn flour (masa)
1/4 tsp salt
1 1/2 cups water
cooking oil
For Pickled Cabbage:
1 carrot, shredded
3/4 cup green cabbage, finely chopped
3/4 cup purple cabbage, finely chopped
1/4 cup onion, chopped
1/2 cup white vinegar
For Pico de Gallo
1 medium tomato, chopped
1 small onion, chopped
1/2 jalapeño pepper, seeded and chopped
1/2 clove garlic, minced
2 sprigs fresh cilantro, chopped
For Guacamole
2 avocados
1/4 cup onion, chopped
1/2 cup tomato, chopped
2 tsp lime juice
salt
pepper
parmesan cheese, grated
How to prepare this recipeRefried Black Beans:
1. After washing beans, place in a large bowl and fill with cold water until there is 2 inches of water covering beans. Leave to soak over night (approx. 12 hours)
2. Transfer beans and water to a large pot, if needed add more water so that beans are covered by 2 inches of water.
3. Add garlic, onion and season with salt and pepper according to preference.
4. Simmer on medium low heat for 1 1/2 - 2 1/2 hours until water has reduced into a thick sauce.
5. Remove from heat and mash beans until mostly smooth with some texture remaining.
6. Add butter and return to heat for 3-4 minutes while stirring.
Tostadas:
1. In large bowl mix together corn flour and salt.
2. Add water and mix with hands until dough forms (2 minutes).
3. Divide into 16 even balls.
4. Flatten each ball with tortilla press or between sheets of plastic wrap on table top with the bottom of a frying pan.
5. Cook each tortilla in an un-greased frying pan over medium heat for approximately 30 seconds on each side or until lightly cooked.
6. Allow cooked tortillas to cool.
7. Fry cooled tortillas in oil until light golden brown.*
8. Pat tostada with paper towel to remove excess oil.
*For best results, fry tortillas right before you plan to eat them.
Cabbage:
1. Mix carrot, cabbage, onion and vinegar in medium sized bowl.
2. Refrigerate for at least 30 minutes
Pico de Gallo:
1. Mix tomato, onion, jalapeño, garlic and cilantro in a bowl.
2. Refrigerate for 1 hour.
Guacamole:
1. Peel and mash avocados.
2. Add onion, tomato, lime juice then mix.
3. Season with salt and pepper to taste.
4. Refrigerate for at least 30 minutes.
Assemble Garnaches:
1. Spread layer of refried beans on tostada.
2. Add your choice of pickled cabbage, guacamole, pico de gallo and cheese to the tostada and beans.
3. ENJOY!
The story behind this recipeAround a year and a half ago I found myself living in the Maya Mountains of the Cayo District in Belize for four months. It was the height of rainy season where days were characterized by a humid heat and daily sightings of iguanas, toucans, and tarantulas. I was studying environmental sustainability from a hands on approach while working towards my B.Sc. and temperatures back home in North-central Ontario were dropping with the onset of winter. The chilly temperatures of home were making me that much more appreciative of my tropical jungle surroundings.
Our small community of staff, students and faculty tallied in at less than 20 people, making our communal meals each day a special time to come together to share stories, laugh, and enjoy each others company. With 3 square meals each day made by two local Belizean women who worked as our cooks and an integral part of our eclectic "family," we were well fed with local cuisines and traditional recipes.
The flavours of Central American cooking became a new norm and a sort of comfort while I was far from home. Refried beans, tropical fruits, exotic vegetables, and masa in its many forms were specialties no longer reserved for internationally themed dinners but rather features of each meal made.
The meal that sticks out most in my mind when I think back on my time in Belize, is the "garnache". A crunchy street food marked by tangy and savoury flavours, the garnache is easily found on the menu of any local restaurant in Belize and isn't too onerous to replicate at home. A crisp corn tostada topped with hearty refried beans, tart pickled cabbage and grated parmesan cheese is the M.O. of a traditional garnache. However, getting creative with homemade guacamole and pico de gallo is why the garnache sticks out in my memory as the best of Belizean food.
A tasty ambassador of the culturally diverse Belize, a plate of garnaches paired with fresh lime juice or creamy horchata brings me right back to my sunny days in Belize.
