About this Recipe
Recipe and photos by: Gabriela Cárdenas
For the Salsa:
- 2 guajillo chilies
- 1 chipotle chili
- 2 black peppercorns
- 2 cloves
- 1 bay leaf
- 1 small piece of cinnamon
- 1 large tomato, chopped in four pieces
- 1 white onion, chopped in four pieces
- 1 garlic clove
- 1 teaspoon of salt
- 1 tablespoon of oil
For the Garnachas:
- 2 large potatoes, boiled and mashed
- 1 teaspoon cumin seeds
- ½ white onion, finely chopped
- 1 pound of corn tortillas
- 3 tablespoons of vegan shortening
Deseed and remove veins from all the chilies.
Heat a griddle over medium flame. Once warm, add the chilies and lightly roast for five minutes.
Add the chilies to a bowl with warm water and let them hydrate for 10 minutes.
Add 1 tablespoon of oil in a small pan and heat. Add the chopped onion, garlic clove, and tomato and fry for 10 minutes, until the ingredients have been lightly charred. Remove from the pan and let the ingredients cool down.
In the meantime, prepare the potatoes by adding one tablespoon of vegan shortening to a pan. Once hot, add the cumin seeds.
As soon as the cumin seeds start sizzling, add the boiled potatoes and mix well. Cook for 5 minutes and set aside.
Add to a blender the chilies, garlic clove, tomatoes, and all the spices, along with two tablespoons of the water you used to hydrate the chilies. Blend all the ingredients until you have a smooth sauce.
Use a strainer to sieve the sauce.
Heat 1 tablespoon of oil and once it’s warm, pour the sauce and cook well for 10 minutes.
Now that you have all your ingredients ready, it’s time to assemble the garnachas. Heat two tablespoons of the vegan shortening on a griddle and place a tortilla, heating both sides. Smear one tablespoon of sauce and one tablespoon of the potato mash and add chopped onion. Repeat this process depending on the amount of garnachas you are serving.
Serve immediately and eat warm.