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1
Pickle the cabbage
15 Mins
Room temperature, about 20°C (68°F)
Put the shredded cabbage and sliced white onion in a bowl with the white vinegar, lime juice, 2 g of the salt and the black pepper. Toss well, press the vegetables down into the liquid and leave for 15 minutes until the cabbage softens and turns tangy. Drain off the excess liquid before serving.
Draining the pickle well is what keeps the tortillas crisp — wet cabbage is the enemy of a garnache.
Done when: Softened, tangy cabbage with a sharp vinegar smell.
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2
Mix and rest the masa dough
15 Mins
Room temperature, about 20°C (68°F), covered
Mix the masa harina and the remaining 4 g of salt in a large bowl. Pour in the warm water a little at a time, kneading with your hand until a soft dough forms that holds together without cracking. Cover with a damp cloth and rest for 10 minutes.
The dough should feel like soft play dough — if it cracks at the edges, work in another tablespoon of warm water.
Done when: Smooth, soft dough that does not crack when pinched.
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3
Shape the tortillas
10 Mins
Room temperature, about 20°C (68°F)
Divide the dough into 8 equal balls. Press each one between two sheets of plastic in a tortilla press, or roll it out with a rolling pin, into a disc about 12 cm wide and 4 mm thick — thinner than a salbute, so it fries crisp. Keep the discs covered with a damp cloth so they do not dry out.
Even thickness matters — thin spots burn and thick spots stay soft instead of crisp.
Done when: 8 even discs, about 12 cm wide, smooth on both sides.
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4
Fry until crisp and golden
12 Mins
Hot oil, 175°C (350°F)
Heat the oil in a deep pan to 175°C (350°F). Slide in 2 tortillas at a time and press them flat with a spatula so they stay flat and crisp — do not let them puff up. Fry about 1-2 minutes per side until golden and stiff, then lift out and drain on paper towels. Repeat with the rest.
Pressing the tortilla flat is the difference between a garnache and a salbute — a garnache must come out of the oil flat and crisp, never puffed.
Done when: Flat, golden, stiff and crisp — it should snap, not bend.
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5
Warm the refried beans
5 Mins
Low heat, about 80°C (175°F)
Tip the refried beans into a small pan with a splash of water and warm over low heat, stirring, until smooth, spreadable and steaming hot. Keep warm until serving.
A spoonful of water keeps canned refried beans from drying out and makes them spread easily.
Done when: Smooth, glossy and steaming hot.
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6
Top and serve at once
5 Mins
Warm, about 60°C (140°F)
Lay the hot crisp tortillas on plates, 2 per person. Spread each one with warm refried beans, then pile on the drained pickled cabbage, diced tomato and a generous handful of grated Dutch cheese. Serve the sliced habanero on the side and eat immediately, while the tortillas are still crisp.
Top them only when everyone is seated — a garnache waits for nobody, and the beans soften the tortilla within minutes.
Done when: Warm, crisp tortillas generously topped, ready to eat by hand.
auto_awesome Finishing Touches & Plating
Bring the garnaches to the table still warm from the oil, with the habanero on the side — pick each one up whole and eat it before the crisp gives way to the beans.
Belize
1h 35m
