how do you make "garnachas" but Guatemalan style?

Answer 1

The Meat
12 ounces boneless steak, trimmed of fat and cubed
1/2 medium white onion, roughly sliced
2 garlic cloves, coarsely chopped
salt to taste
heaped 1/4 cup finely chopped white onion

Garnachas
1 rounded cup masa fresh or prepared for tortillas
1/4 cup (or more) pork lard or oil for frying
1/2 cup (Or more) salsa para garnacha (see recipe)
1/2 cup finely grated queso añejo or Romano
1 heaped cup chilito (see recipe)

I N S T R U C T I O N S
In a saucepan, barely cover the meat with water, add the sliced onion, garlic and salt to taste, and cook gently until the meat is tender, about 50 minutes. Set aside to cool off in the broth, then drain and chop. Mix with the 1/4 cup of onion.

Divide the masa into 12 small balls and cover them with a cloth while you make the garnachas. Press one of the balls into a thickish circle about 3 inches in diameter and cook as you would a tortilla on an ungreased comal or griddle. Cover each cooked garnacha with a cloth while you cook the rest.

Melt half of the lard in a large skillet, place the garnachas in one layer in the pan, top each with a tablespoon of the meat mixture and a good teaspoon of the sauce, and cook gently flipping the lard over the surface of the garnachas from time to time for about 5 minutes. They should be slightly crispy on the bottom.

Set aside, cover and keep warm while you cook the rest. Sprinkle very lightly with the cheese and serve with the chilito on the side.

Answer 2

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Answer 3

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RE:
how do you make "garnachas" but Guatemalan style?

Answer 4

garnachas guatemalan style

Answer 5

Garnachas Recipe