Belizean Garnaches Food
BELIZEAN GARNACHES
I love this street vendor dish, although I wish I could try it right in Belize! Day old or stale corn tortillas are preferred as they have a lower moisture content and fry up better. There are other toppings that you can use on this but I like this traditional version. Enjoy!
Provided by Nif_H
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Mash or blend cooked beans, season with salt and pepper.
- Put cabbage, onions and carrots in small bowl with vinegar.
- Add habanero to veggies in vinegar if you want heat.
- Fry tortillas until puffy and crisp.
- Put beans on hot tortilla.
- Cover with cabbage, onions, and carrots.
- Sprinkle with grated cheese.
BELIZEAN GARNACHES
You may get quizzical looks when you tell them you're serving Belizean Garnaches. But they'll catch on to the cheesy-bean appeal pretty quickly.
Provided by My Food and Family
Categories Beans
Time 25m
Yield Makes 10 servings.
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 210, Fat 14 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 6 g
GARNACHAS
Garnaches are a fun and tasty Belizean snack commonly sold from someone's front yard or in small local eateries in Belize. The simple combination of corn, beans and cheese provides a filling bite to hold you over until your next meal.
Provided by Food Network
Time 30m
Yield 3 servings
Number Of Ingredients 10
Steps:
- For the refried beans: Saute the onions in the oil in a small pan over medium heat until soft, 1 to 2 minutes. Place the beans in the pan and season with the salt, pepper and garlic powder. As the beans are cooking, mix and smash them until a mashed consistency forms. They should be smooth and fully mashed.
- For the corn tortillas: Heat the oil in a medium pan over medium-high heat. Fry the corn tortillas individually until golden brown and crispy on both sides, about 3 minutes per side.
- For the garnachas: Spread 1 1/2 tablespoons of the refried beans on the crispy corn tortillas. Sprinkle 1 tablespoon of the shredded cheese over the beans. Drizzle 1 teaspoon of the ketchup over each garnache.
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