Sunday, May 31, 2015

Belize Garnache











     A Traditional Belize Garnache! 
     Garnache is a popular snack throughout Central America, especially in Belize.  Garnache is traditionally served as a dinner appetizer or as an afternoon snack.  Garnaches are one of the most refreshing food items that there is for beating the summertime heat!
     There are only a few ingredients on a Belize Garnache, yet the flavor is downright addictive.  Refried beans are the featured ingredient.  Garnaches are very healthy and they are light on the tummy.  No meat or spicy chile peppers in the list of ingredients.  A traditional Belize Garnache is made only with a few select vegetables.  When vinegar, lime juice and salt are sprinkled on the cabbage and carrots, it creates a cool refreshing flavor.  The light fresh vegetables and vinegar cause an appealing cooling sensation.
  
     Belize Garnache:
     This recipe yields 1 medium size Garnache.
     A flour or corn tortilla can be used.  Flour tortillas are more common in high volume tourist destinations in Belize.
     Fresh home made refried beans are the best, but canned refried beans are good for this recipe too.  You may have to add a splash of water to canned refritos.  Refritos recipes can be found in the Daily Beans Index Page in this website. 
     Step 1:  Heat 1/3 cup of refried beans in a sauce pot over low heat.
     Keep the refritos warm over very low heat.
     Step 2:  Heat a large sauté pan or griddle over medium/medium low heat.
     Add 2 tablespoons of vegetable oil.
     Place 1 large flour tortilla or corn tortilla in the pan.  (An 8" to 10" tortilla.)
     Grill both sides of the tortilla, till it is toasted crisp with light brown highlights.
     Step 3:  Remove the tortilla from the pan and place it on a counter top.
     Spread a thin layer of the warm refried beans on the tortilla.
     Sprinkle a thin layer of shredded cabbage on the refried beans.  (Shredded kale or endive can be used too.  I used shredded endive for the garnache in the pictures.  Both are in the cabbage family of plants.)
     Sprinkle some thinly shredded carrot over the cabbage.
     Sprinkle 2 to 3 tablespoons of grated queso fresco over the carrots.
     Step 4:  Sprinkle about 1/2 teaspoon of rice vinegar over the garnache.
     Sprinkle 1 or 2 pinches of sea salt over the garnache.
     Step 5:  Set the garnache on a plate.
     Garnish the garnache with a thick slice of lime.
     *The garnache can be cut into pie shaped pieces or it can be simply folded in half and eaten like a taco.  Garnaches are finger food! 

     Belize Garnache is a very nice tasting hot summer appetizer!  Delicious! 

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