Garnachas

Ingredients

• 16 small (4-inch) corn tortillas
• 1 1/2 cups vegetable oil, for frying
• 1 cup refried beans
• 2 cups finely shredded green cabbage
• 2 tablespoons white vinegar
• 1/4 teaspoon salt, plus more to taste
• 1 cup crumbled queso seco (or queso fresco or cotija as a substitute)
• 3 medium ripe tomatoes, roughly chopped
• 1/2 small white onion, roughly chopped
• 1 clove garlic
• 1 tablespoon vegetable oil, for the salsa

Before you cook

• Toss the shredded cabbage with the vinegar and 1/4 teaspoon salt in a medium bowl, and set aside to lightly pickle.
• Crumble the queso seco into a small bowl and set aside.
• Roughly chop the tomatoes, onion, and garlic for the salsa.

Steps

1. Put the chopped tomatoes, onion, and garlic in a small saucepan, cover with water, and bring to a boil over high heat.
2. Boil for 8 minutes, until the tomatoes are soft.
3. Drain the tomatoes, onion, and garlic and transfer them to a blender.
4. Blend until smooth, adding a splash of water if needed to loosen the sauce.
5. Heat 1 tablespoon of oil in a small saucepan over medium heat.
6. Pour in the blended tomato mixture and simmer for 5 minutes, stirring occasionally.
7. Season the salsa with salt to taste and remove it from the heat.
8. Warm the refried beans in a small saucepan over low heat, stirring occasionally, then set aside.
9. Pour the 1 1/2 cups of frying oil into a deep skillet to a depth of about 1/2 inch.
10. Heat the oil over medium-high heat until it shimmers, about 350°F.
11. Fry the tortillas one at a time for 1 to 2 minutes per side, until golden brown and crisp.
12. Transfer each fried tortilla to a paper-towel-lined plate to drain.
13. Spread a spoonful of warm refried beans over each fried tortilla.
14. Top each tortilla with a small handful of the pickled cabbage.
15. Sprinkle crumbled queso seco over the cabbage.
16. Spoon the tomato salsa over the top of each garnacha.
17. Serve the garnachas immediately while still warm and crisp.