Garnachas Istmeñas (How to make)

GARNACHAS ISTMEÑAS.

Try this delicious Garnachas Istmeñas you could not eat only one!. This dish is traditional and from the Istmo of Tehuantepec (Oaxaca). You will find in traditional restaurants of the town where also you can find Empanadas, tostadas, tlayudas. This is the way my mam prepare, it is delicious.. I hope you like it and prepare. with this you can try a bit of my beautiful town...💓💓💓😊.

  

Ingredients (5 Portions):

For dough of corn pancake:

2 Cups corn flour.
2 Tablespoon of wheat flour.
1 pinch of salt
Water as required.

For fill:

1/4 Minced meat.
1/2 Onion finely chopped.
Salt to taste.
Homemade tomato
sauce.
Vegeta stock powder.

Pickle Cabbage:
1/4 Cabbage.
500ml. of Water.
500ml. of Pineapple or
Apple vinegar.
1 Teaspoonful of salt.
Aged cheese.

How to prepare: 

1. Since once day before you need to grate the cabbage and prepare putting in a container 500ml of water and 500 ml of pineapple vinegar, if you cant find pineapple vinegar, you can substitute using apple vinegar. Add a teaspoonful of salt and grated cabbage. Leave it rest for one day.

For dough of corn pancakes:

1. Put two cups of Corn flour in a bowl. Add 2 Tablespoon of wheat flour and 1 pinch of salt. Mix with hands and add bit by bit the water until get a pliable dough... not so hard.. not so soft, you will notice when ready the dough will not be stick on your hand.

2. Give it shape to the dough as you see on the video, don't do it so thick.

3. Put to heat a pan and when is hot add one by one the corn pancakes leave from 4-5 min each side. Review all the time if you see is not done on that time leave bit more time until ready, the color will change and will not be stick on the pan.

4. Cut the corn pancakes in the half and remove the dough of the middle, as you can see on the video. Should look like small plate.

For fill: 

1. Put to boil the minced meat, leave until water evaporated.

2. Once ready put to heat oil in other pan.

3. Add the onion finely chopped. Fry and leave until transparent.

4. Add the minced meat previously boiled, let it fry until golden. Add salt to taste and vegeta stock powder.

Garnachas:

1. In a pan put to heat enough oil to fry the Garnachas.

2. Fill with meat the corn pancake already cut by the half.

3. Add it and fry for about 2 min or less, depend of how much crunchy you like. If you like not too much crunchy leave less time. when you fry, add the homemade sauce above the meat like you see on the video. If you want to see how to make the sauce you can see or read my recipe of ENTOMATADAS where I explain how to make it, this is the sauce I am using in the Garnachas, If you like you can add also chili to the sauce.

4. When already fry. You can put in a plate with paper to dry the excess of oil. traditionally you don't need to put in this.. you just serve as removing from pan. This garnachas to taste delicious should be serve at the moment you remove from pan. At that moment add the aged cheese and cabbage pickled  to each garnacha.

That´s all.. Hope you enjoy your delicious and traditional Garnachas Istmeñas.

Best stuffed pepper in pot

PUNJENE PAPRIKE/STUFFED PEPPER IN POT.

How to make an easy stuffed pepper in pot.This dish is traditional from Bosnia I Herzegovina and is really easy to make and delicious, the flavor that give potatoes and pepper in the pot is really tasted.

What you will need for this delicious easy recipe  from Balkans is:

Ingredients:(3-4 Portions)

• 400Gr of Minced meat
• 1/2 of Onion.
• 2 Garlic Gloves.
• Red pepper powder(Paprika powder).
• Vegeta(Vegetable stock powder).
• 1 Cup of rice.
• Dry parsley.
• Cumin.
• Salt and pepper.
• 7 small green peppers.
• Olive oil.
• 2 Tomato,
• 1 box of tomato sauce.
• flour.
• 2 potatoes.

How to make:
1. Chop 1/4 of onion and 1 garlic glove, chop 1 potato in small cubes and 1 into Julienne.
2. Add the chop onion and garlic to the minced beef also you should put 1 chopped potato, 1 teaspoonful of Vegeta(Vegetable stock powder)  and 2 teaspoonful of red pepper(Paprika) powder, the cup of rice, 1/2 teaspoonful of parsley, a pich of cumin and last but not least Salt and pepper to taste. (Be ready to mix all ingredients with hands).
3.Fry the mix meat with bit of olive oiluntil change color of the meat.
4. Clean the peppers perfectly and with a knife cut from up removing the capsaicin glands and all the seeds, wash also inside.
5. Fill the peppers with the meat already fried, if you prefer you can fill with the row meat is the  way people in bosnia prepare,  also taste delicious.
6. In a pot put Olive oil, in my case I could get homemade olive oil, then add the peppers and between the peppers put the potato cut in Julienne and up the peppers.
7.  For the sauce to cover the peppers, you will need to use two tomatoes already boiled and peeled. Add the 2 tomatoes with 1/4 of onion and 1 clove of garlic in the mixer and add Salt and pepper to taste and also 1 teaspoonful of vegeta, add water to cover all the tomatoes and mix.
8. Put the sauce and water in the pot with the peppers covering perfectly the peppers and potatos and put to boil with high heated,  if you have still bit of meat that you were using for filling the peppers put also in the pot and cover it. Wait until start boiling.
9. when start boiling reduce to medium heat and leave for 20 -25 minutes.
10. To make dense the sauce:

• In a hot pan you should put 2 tablespoon of butter and 1 teaspoonful of olive oil.
• Add 2 tablespoon of flour, one by one slowly stir with the spoon and mix perfectly with the butter.
• Add 1/2 of teaspoonful of red pepper(paprika)powder stir and incorporate to the mix.
• Add 1/2 cup of tomato sauce, stir and incorporate.
• Add a bit of the sauce which you are using for boiling the peppers.
• Mix all ingredients, turn off that heating and add again to the pot with the peppers that continue heating in medium heating, cover and leave for 10 min more.

ENJOY YOUR TRADITIONAL BOSNIAN STUFFED PEPPERS.😊