This crispy crunchy garnacha recipe makes use of leftover beef birria on high of fried corn tortillas with our favourite toppings for our model of this scrumptious avenue meals.

Overhead shot of platter of messy garnachas with toppings scattered about from salsa to lime wedges for a fun and festive photo.

This recipe was developed for the Idaho Potato Council. All ideas and opinions are my very own.

One in all our favourite issues to do when touring is to attempt ALL the road meals. Normally, on each nook in a crowded park, you could find distributors promoting every little thing from seasoned fruits to grab-and-go tortas, tacos, tortas, and extra. It’s a problem to style every little thing and savor each chunk.

What’s a garnacha?

On the hunt for what makes a garnacha a garnacha, we found a unfastened translation for just about all transportable hand-held cheap avenue meals in Central and South America. Particularly, tho, garnachas have a corn base and aren’t sandwiches (tortas) or rolled up (tacos).

Regional variations have been as nuanced because the record of toppings you’ll be able to placed on them, however it got here right down to fast, low-cost avenue meals that tasted scrumptious and anybody may take pleasure in. And in considered one of my favourite explanations, ‘must be oily…’.

For our do-it-yourself garnachas recipe, we wished to embrace every little thing that makes avenue meals so good and started working utilizing up leftovers and making these scrumptious hand-held snacks.


For the filling and fried corn tortillas

  • Pee-wee yellow Idaho® potatoes, diced 
  • Impartial cooking Oil, we use canola
  • Cumin 
  • Salt, we at all times use kosher salt when cooking
  • Corn tortillas, avenue taco measurement. We skipped the do-it-yourself corn tortillas for premade ones to fry sooner.
  • Leftover beef birria, or shredded rooster, floor beef, pork carnitas, taco meat, or no matter leftover meat you wish to use 
  • Cheddar or financial jack cheese, or your favourite melty cheese.
  • Uncooked onion
  • Recent cilantro 
  • Jalapeno pepper
  • Coleslaw combine or thinly sliced shredded cabbage

Extra Toppings:

Methods to make

Roast the potatoes

Begin by preheating the oven to 425 levels F.

In a big bowl, toss the diced potatoes in a little bit oil, cumin, and a pinch of salt to coat. Then lay them onto a baking sheet lined with foil in a single layer.

Roast the potatoes till they’re good and crispy, about 20 to 25 minutes, flipping as soon as to get even browning on all sides. When they’re finished roasting, set them apart to chill. Alternatively, you possibly can fry the potatoes, however we discover oven-roasting them simpler.

Fry the Tortillas

Then preheat simply sufficient oil to coat the underside of a high-walled forged iron skillet over medium-high warmth. The trick to a crispy corn tortilla is getting the oil scorching sufficient to fry it with out making it soggy.

As soon as it has heated, add the tortillas to the new oil in batches, frying to crisp up till they’re golden brown. Set them onto a plate line with paper towels and season with a pinch of salt.

As soon as they’re cool sufficient to deal with, put them on the foil-lined baking sheet and begin to assemble the garnachas.

Construct the garnachas

Then, toss the reheated leftover beef birria with the roasted potatoes. Spoon the combination onto every fried tortilla and high with cheese.

Pop the baking sheet again within the oven to soften the cheese.

Rapidly combine the finely chopped minced onion, cilantro, and minced jalapeno in a small bowl.

Then toss the cabbage slaw with a little bit flavored oil (we love lime oil for this recipe) and a pinch of salt.


When the cheese has melted, fastidiously take away the garnachas from the oven and high them with the minced onions, slaw, and some other desired toppings you need.

It’s enjoyable to line up all of the toppings on the countertop and let everybody construct their very own, placing on no matter they need.

Use recent corn tortillas

Solely use freshly fried corn tortillas for one of the best crunch and taste. In the event that they sit too lengthy they’ll change into comfortable and off.

Hand reaching in to lift a garnacha from a platter.

Storing Leftovers & Reheating

This recipe is greatest loved scorching and recent, like all avenue meals. It can get soggy if assembled after which left to sit down. If in case you have leftovers although, be sure you retailer the meat in an air-tight container and all the toppings in their very own containers wrapped with plastic wrap or sealed. Aside from the tortillas, which will be saved at room temperature wrapped in foil, maintain the remaining parts within the fridge for as much as 3 days.

When you’re reheating these snacks for later, take the time to fry recent corn tortillas for a brand new batch shortly. The meat will be reheated within the microwave, and the toppings bar set out once more, however it’s vital to fry the tortillas as wanted.

Close up of shredded beef and potatoes on a crispy fried corn tortilla topped with minced onion, salsa, and crema.

What toppings go on garnachas?

What makes all avenue meals nice, is that it may be no matter you need (or want) it to be. We love making garnachas with leftover meat, like our immediate pot birria, however you possibly can additionally use shredded carnitas, ground pork taco filling, chorizo and potatoes (like our favourite spicy chipotle breakfast hash combo), and even simply roasted potatoes and veggies. These fast snacks are the proper method to make use of up final evening’s leftovers to get probably the most bang in your buck.

When you’ve received the filling, pile on no matter toppings you want. We love a standard mixture of cabbage and a sprinkle of pico de gallo or simply uncooked minced onion and a squeeze of lime juice for pop of taste on this dish. A dollop of refried beans is ideal too. From there, we raid the fridge to see what over enjoyable toppings we’ve got available.

Fried tortillas topped with meat and additional toppings ready to be served.

Extra of our favourite avenue meals recipes

These chunk sized garnachas are a scrumptious layer of flavors and textures. Crispy fried tortillas make the bottom for piling on leftover beef birria and toppings getting superb taste in each chunk.

Roast the potatoes:

  • Preheat the oven to 425 levels F. Line a baking sheet with foil.

  • Toss the diced potatoes in a bowl with 1 tablespoon of the cooking oil, cumin, and a teaspoon of salt.

  • Prepare on the baking sheet in a single layer.

  • Roast the potatoes for 20 to 25 minutes, rotating as wanted, for even crispy brown potatoes.

  • Put aside.

Fry the tortillas:

  • In the meantime, excessive a walled forged iron skillet over medium-high warmth.

  • Add 3 to 4 tablespoons of cooking oil and warmth till the oil is shimmering on high.

  • When the oil is heated, add 2 to three corn tortillas to fry.

  • Fry every tortilla, flipping as soon as, till golden brown and crispy

  • Rigorously take away the fried tortillas from the oil and drain them on a paper towel-lined plate.

Construct the garnachas:

  • Line the baking sheet with the fried tortillas.

  • Toss the leftover birria with the crispy potatoes, and utilizing tongs, pile a dollop onto the middle of every fried tortilla.

  • In a small bowl, combine the onion, cilantro, and minced jalapeno.

  • Sprinkle the cheese evenly on high of every.

  • Place the baking sheet within the oven and cook dinner for two to five minutes simply to soften the cheese.

  • Spoon a little bit of the onion combine over the meat.

  • Combine the slaw with the flavored olive oil the remaining ¼ teaspoon salt.

  • Place a little bit of the slaw combine on high of every garnacha.

Garnachas will be made with a wide range of toppings. We used leftover birria however you possibly can use rooster tinga, shredded beef, taco meat or the rest you need.
Garnachas are greatest served instantly. As they sit the tortillas will change into comfortable. Solely fry as many tortillas as you could serve everybody immediately. 

Serving: 1g | Energy: 195kcal | Carbohydrates: 16g | Protein: 9g | Fats: 11g | Saturated Fats: 2g | Polyunsaturated Fats: 2g | Monounsaturated Fats: 6g | Trans Fats: 0.03g | Ldl cholesterol: 15mg | Sodium: 493mg | Potassium: 273mg | Fiber: 2g | Sugar: 1g | Vitamin A: 58IU | Vitamin C: 8mg | Calcium: 62mg | Iron: 1mg

Course: Appetizer

Delicacies: Latin

Key phrase: garnacha

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