Authentic Guatemalan Garnachas: Street Tostadas Recipe

Guatemalan garnachas are a beloved street-food favorite: crisp fried corn tortillas topped with well-seasoned ground beef, lightly sautéed cabbage, a bold tomato-based salsa, and a dusting of crumbly cotija cheese. They balance crunchy textures with savory meat, tangy vegetables, and bright, rich salsa for a satisfying bite every time.

This recipe recreates that classic combination at home with straightforward ingredients and clear steps. It’s ideal for feeding a crowd, assembling as an appetizer, or serving as part of a casual dinner. The components can be prepared ahead to speed up assembly when guests arrive.

Follow the instructions below for authentic flavors and a reliable method for making the tortillas, beef, cabbage topping, and salsa. Small touches—like frying the tortillas until golden and keeping the masa dough moist while you work—make a noticeable difference in the finished garnachas.

For the ground beef

• 2 tbsp oil
• 1/2 small white onion, chopped
• 2 cloves garlic, minced
• 2 lbs ground beef
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tsp dried oregano
• 1/2 tsp ground cumin
• Salt and pepper, to taste
• 2 sprigs fresh thyme

For the tortillas

• 1 1/2 cups masa harina
• 1 1/2 cups water (adjust as needed)
• 1 tsp salt
• 1/2 cup oil for frying

For the cabbage

• 1 tbsp oil
• 1/4 small white onion, finely sliced
• 1/2 medium cabbage, finely shredded
• 1 small carrot, finely shredded
• 1 1/2 tsp dried oregano
• 1 1/2 tbsp apple cider vinegar
• 1 tbsp water
• Salt, to taste

For the salsa

• 3–4 roma tomatoes
• Optional: 2–6 dried chiles de árbol, stems removed (adjust heat)
• 1 1/2 tbsp neutral oil
• 1/4 small white onion
• 1 garlic clove
• 2 tsp chicken bouillon
• 1/4 tsp ground cumin
• 1/2 tsp dried oregano
• Salt, to taste
• 1/2–1 cup reserved water from boiling the tomatoes

For assembling

• Ground cotija cheese
• Chopped fresh parsley, optional

For the beef

1. Heat 2 tablespoons of oil in a large skillet over medium heat. Add the chopped onion and minced garlic, and sauté for 3–4 minutes until the onion is translucent and the garlic is aromatic.
2. Add the ground beef, breaking it up with a spoon. Cook for 8–10 minutes, stirring occasionally, until the beef is evenly browned.
3. Stir in the garlic powder, onion powder, oregano, ground cumin, salt, pepper, and the sprigs of thyme. Cook for another 1–2 minutes to let the spices bloom. Remove from heat and set aside; discard thyme sprigs before assembling.

For the tortillas

1. Combine the masa harina, salt, and water in a mixing bowl. Knead until you form a smooth, cohesive dough. If the dough feels dry, add a tablespoon of water at a time until it holds together but isn’t sticky. Keep the dough covered with a damp towel to prevent drying.
2. Divide the dough into about 18 equal balls. Press each ball into a thin tortilla using a tortilla press or roll with a rolling pin.
3. Heat a dry skillet over medium heat and cook each tortilla about 1–2 minutes per side until set and slightly puffed. Let them cool slightly, then cut each tortilla in half. Heat 1/2 cup oil in a skillet over medium-high heat and fry each tortilla half 1 minute per side until golden and crisp. Drain on paper towels.

For the cabbage

1. In a large skillet, heat 1 tablespoon of oil over medium heat. Add the sliced onion, shredded cabbage, shredded carrot, oregano, apple cider vinegar, 1 tablespoon water, and a pinch of salt.
2. Toss and cook for about 4–6 minutes, stirring often, until the vegetables soften but still retain some texture. Remove from heat and set aside.

For the salsa

1. Place the roma tomatoes and optional dried chiles in a small pot and bring to a simmer. Boil for about 8–10 minutes until the tomatoes are very soft. Reserve 1/2–1 cup of the cooking water.
2. Meanwhile, heat 1 tablespoon of oil in a small pan and lightly fry the quarter onion and garlic clove for 3–4 minutes. Transfer the fried onion and garlic to a blender.
3. Add the boiled tomatoes (and chiles if using), chicken bouillon, ground cumin, oregano, and 1/2 cup of the reserved water to the blender. Blend until smooth. Taste and adjust with salt and more reserved water if needed for consistency.
4. Return 1/2 tablespoon of oil to the pan and fry the blended salsa over medium heat for about 8–10 minutes, stirring occasionally, until it deepens slightly in color and the flavor concentrates. Remove from heat.

To assemble

1. Place 2–3 fried tortilla halves on each plate. Top with a spoonful of the seasoned ground beef, followed by a generous portion of the cabbage mixture.
2. Spoon the warm salsa over the toppings, then finish with a sprinkle of ground cotija cheese. Add chopped fresh parsley if desired. Serve immediately while the tortillas are still crisp.