3pasilla or guajillo chilies(seeded and cut into pieces)
3garlic cloves(peeled)
2Tbsplard(or olive oil)
salt(to taste)
For garnish
Instructions
Cook the meat in plenty of water with onion, garlic, and salt with your preferred method (stove, Slow Cooker, or high pressure pot).
Transfer the cooked meat to a bowl and shred it. Set aside.
Make the chilito
Place cabbage, onions, carrots, and green chilies in a large bowl.
Add lime juice, vinegar, oregano, and water.
Season with salt to taste and mix everything. Set aside.
Prepare the salsa
Add guajillo chilies and tomatoes in a small saucepan and cover with water. Cook over medium heat until everything is tender (about 10 minutes).
Let everything to slightly cool down and then transfer to a blender with 2 cups of the cooking water.
Add garlic, peppercorns, salt, and blend until smooth.
Heat the lard or oil in a saucepan over medium heat.
Add the sauce and allow to simmer for 10 minutes or until it thickens a bit. Adjust salt to taste and set aside.
Make the corn garnachas
Heat a cast-iron skillet or comal until smoky. Then set the heat to medium-low and keep it that way.
Place masa harina in a bowl. Add water little by little and knead until a smooth and non-sticky dough forms.
Divide the dough into 12 balls and cover with a damp kitchen towel.
Take one ball and place it in the middle of two plastic sheets.
Use your hands, a rolling pin, or a heavy dish to press and form a disc about 3.5-inch (9cm) in circumference.
Carefully remove it from the plastic and place it onto the hot skillet.
Cook first for 1 to 1.5 minutes, then flip and cook for another 3 to 4 minutes or until dark spots start to appear, flipping it once or twice while cooking (form and cook as many cakes fit in your skillet).
Place the cooked corn cake on a plate lined with a kitchen towel and repeat the steps until all masa dough is gone.
Assemble and serve
In a large pan heat about 3-4 tablespoons of lard or frying oil.
Take one corn cake and place some meat on top. Then, carefully add to the pan so it will start frying. Add as many as they fit in your pan.
Add some sauce on top of each garnacha, then add one or two tablespoons of the cooking oil so the meat and sauce will slightly fry on top.
Once you see the garnachas are slightly browned and crispy on the bottom, remove them and place them on a serving plate.
Top with onions and cheese, then serve with the cabbage salad on the side.