Go Back
–+ servings
Print Recipe

Guatemalan Garnachas

Guatemalan Garnachas are a festive, flavor-packed street food classic featuring crispy fried tortillas layered with seasoned ground beef, lightly sautéed cabbage, a rich tomato salsa, and a sprinkle of cotija cheese. Every bite delivers a satisfying crunch, savory meatiness, and a refreshing tang from the cabbage and salsa.
Perfect for gatherings, parties, or a fun dinner at home, garnachas are a true celebration of Guatemalan flavors, combining simple ingredients into a bold, comforting dish that’s easy to love.
Total Time1 hour 45 minutes
Course: Appetizer, Main Course, Street Food
Cuisine: Guatemalan
Keyword: Garnachas
Servings: 18 Garnachas

Equipment

Ingredients

For the ground beef

  • 2 tbsp oil
  • 1/2 small white onion chopped
  • 2 cloves garlic minced
  • 2 lbs ground beef
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1 tsp oregano
  • 1/2 tsp ground cumin
  • Salt and pepper to taste
  • 2 sprigs of thyme

For the tortillas

  • 1 1/2 cups masa harina
  • 1 1/2 cups water
  • 1 tsp salt
  • 1/2 cup oil

For the cabbage

  • 1 tbsp oil
  • 1/4 small white onion finely sliced
  • 1/2 medium cabbage finely shredded
  • 1 small carrot finely shredded
  • 1 1/2 tsp dried oregano
  • 1 1/2 tbsp apple cider vinegar
  • 1 tbsp water
  • Salt to taste

For the salsa

  • 3 –4 roma tomatoes
  • Optional 2–6 dried chiles de árbol, stems removed
  • 1 1/2 tbsp neutral oil
  • 1/4 small white onion
  • 1 garlic clove
  • 2 tsp chicken bouillon
  • 1/4 tsp ground cumin
  • 1/2 tsp dried oregano
  • Salt to taste
  • 1/2 –1 cup reserved water

For assembling

  • Ground cotija cheese
  • Chopped fresh parsley optional

Instructions

For the beef —

  • Heat the oil in a large skillet over medium heat, then add the chopped onion and minced garlic. Sauté for about 3–4 minutes, or until the onion becomes translucent and the garlic is fragrant.
  • Add the ground beef to the skillet, breaking it apart with a spoon as it cooks. Let the beef brown for about 8–10 minutes, then stir in the seasonings and fresh thyme.
  • Allow everything to cook for another 2 minutes, then turn off the heat and set the beef aside.

For the tortillas —

  • In a mixing bowl, mix and knead the masa harina, water, and salt until a cohesive dough forms. Divide the dough into approximately 18 small balls, then flatten each ball into a small tortilla shape.
  • Heat a dry skillet over medium heat and cook each tortilla for about 2 minutes per side.
  • After cooking, carefully slice each tortilla in half. Heat the oil in a skillet over medium-high heat. Fry each tortilla for about 1 minute on each side, or until golden brown and crispy. Place the tortillas on paper towels to drain.

For the cabbage —

  • Heat the oil in a large skillet over medium heat. Add the onion, cabbage, carrot, oregano, vinegar, water, and a pinch of salt. Toss everything together and cook for about 5 minutes, just until the vegetables soften. Remove from the heat and set aside.

For the salsa —

  • Boil the tomatoes and dried chiles de árbol (if using) in a small pot of water for about 10 minutes, until the tomatoes are soft.
  • In a separate small pan, heat 1 tbsp of oil and fry the onion and garlic for about 3–4 minutes.
  • Transfer the cooked onion and garlic to a blender along with the boiled tomatoes, chiles, chicken bouillon, cumin, oregano, and half a cup of the reserved cooking water. Blend until smooth.
  • In the same pan, heat the remaining oil and fry the blended salsa for about 10 minutes, stirring occasionally until the salsa deepens in color. Add more reserved water if needed. Season with salt to taste.

To assemble —

  • Place 2–3 fried tortillas on each plate. Top each tortilla with a portion of the ground beef, then layer the cabbage mixture on top, followed by a generous spoonful of the salsa. Sprinkle with ground cotija cheese and garnish with fresh parsley if desired. Serve immediately and enjoy!

Notes

  • Keep the masa dough covered with a damp towel while working to prevent it from drying out.
  • You can adjust the heat level of the salsa by adding more or fewer chiles de árbol.
  • Prepare the cabbage and salsa ahead of time to make assembly quicker.
  • Cotija cheese adds a perfect salty finish, but queso fresco is a good alternative if needed.
  • These are best enjoyed immediately while the tortillas are still crispy.