I'm baaaaaaackkk!!! My goodness, it has been so so long since I was in the kitchen with a camera. Things sure do change. I have to say that I missed it dearly. And I must thank my friends at Las Palmas Sauces for re-igniting that fire inside of me and allowing me to get creative in the kitchen once again. I recently partnered with them to create three recipes that bring an authentic Mexican flavor and encourage us to prepare other types of dishes outside of the Enchilada - Not that there is anything wrong w a good enchilada dinner here and there, they are always a favorite - BUT there are soooooo many other things one can do with can of Las Palmas Enchilada sauce at home. Don't you think?
One of my favorite dishes in the collaboration has to be these Garnachas, typically from the Isthmus region of Oaxaca. I first had them at Zandunga (one of my favorite spots in Oaxaca) and I absolutely fell in love with the dish. I could never say they are as good as theirs, but they sure came pretty close. I actually served the garnachas pictured above to my husband and baby when they both got home tonight, everything was gone in minutes. I suggest you enjoy with a cold beer if possible. These little things are addictive and perfect for when entertaining guests.
If you do choose to make the dish, don't forget to tag me on IG with #moleandmore and #laspalmassauces. Provechito!
For the curtido:
1 Cabbage, cored and thinly sliced
2 carrots, finely sliced
1 tsp salt
¼ cup apple cider vinegar
4 ounces of one 28-ounce can of Las Palmas® Original Style Enchilada Sauce
for the meat:
2 Lbs. beef flank steak, cut into two equal pieces
¼ onion, thickly sliced
2 bay leaves
½ white onion, finely chopped
1 tbs. dried oregano
¼ cup olive oil
for the sauce:
8 red plum tomatoes, smoked and roasted, peeled
24 ounces of one 28-ounce can of Las Palmas® Original Style Enchilada Sauce
4 garlic cloves, roasted
1 tsb salt
2 Lbs fresh corn masa for tortillas
1 cup high heat oil, like Safflower or Peanut
1 cup cotija cheese, finely grated
Combine the cabbage, salt, vinegar and ¼ cup of Las Palmas Hot Enchilada sauce in a large bowl and mix together. Allow to sit for at least three hours, stirring occasionally.
Put the flank steak, the thickly sliced onion, garlic, salt and bay leaves in a large pot and add water to cover. Bring to a simmer and skim off any foam that forms on the surface. Let simmer until the meat shreds easily, 20 to 30 minutes.
When the beef is tender, turn off the heat. Remove the beef from the broth and let it cool, refrigerate the remaining broth for another use. Trim off any excess fat from the beef. Add the meat to the food processor and grind until all the shredded pieces have been processed. Transfer the meat to a bowl and add the remaining onion, oregano, olive oil and salt to taste.
Combine the sauce ingredients in a blender (or food processor) and pulse. Salsa must have a thick consistency. Adjust salt for seasoning.
Make slightly thick tortilla on the tortilla press, about 3-inches in diameter. After the tortillas has been cooked on a comal or griddle, use fingers to pinch the outer edges to form a light rim.
Grab a separate sauté pan and heat up the high heat cooking oil, lightly fry the tortillas and set aside one by one. After all tortillas have been fried, rinse the pan and place it back on the stove. Grab some of the meat and carefully place it on top of each tortilla, then place the filled tortilla on the clean hot pan. After a few seconds, carefully top off the garnacha with a couple tablespoons of sauce while still on the pan. Make sure you are using a splatter screen.
Serve with the curtido and cotija on top