The Ground Beef Recipe Everyone Makes Differently

Ingredients

• 1 lb Ground Beef (80% lean, preferably grass‑fed)
• 1 medium White Onion (peeled and diced)
• 3 cloves Garlic (minced)
• 2 small Carrot (peeled and small‑diced)
• 1 medium Potato (peeled and small‑diced)
• 3 medium Tomato (chopped, reserve some juice)
• 1/4 cup Vetrano Olives (pitted and sliced)
• 1 tbsp Worcestershire Sauce
• 1 tsp Mexican Cinnamon
• 1 tsp Mexican Oregano
• 1 tsp Cumin
• 1 tsp Coriander
• 1/2 tsp Allspice
• 2 Ancho Chili (deseeded and stemmed)
• 2 Pasilla Chili (deseeded and stemmed)
• 2 Guajillo Chili (deseeded and stemmed)
• 2 Bay Leaf
• to taste Salt
• to taste Black Pepper (freshly ground)
• 4 tbsp Neutral Oil (vegetable or canola oil)
• 630 g Masarina Masa Flour (pre‑made masa flour, shelf‑stable)
• 300 ml Water (lukewarm for masa dough)
• 2 tbsp Fresh Cilantro (chopped for garnish)
• 1 Lime (cut into wedges for serving)

Instructions

1. Toast Dried Chilies

   Heat a dry skillet over medium heat. Add the ancho, pasilla, and guajillo chilies. Toast, turning frequently, until they darken slightly and become fragrant, about 3‑4 minutes.

   Time: PT5M

   Temperature: Medium

2. Soak Chilies

   Transfer toasted chilies to a saucepan, cover with 2 cups of water, and bring to just under a boil (≈185°F). Reduce heat, cover, and let steep for 15 minutes until softened.

   Time: PT15M

   Temperature: 185°F

3. Prepare Picado Base

   In a large skillet, heat 2 tbsp neutral oil over medium‑high heat until shimmering. Add ground beef in a single layer, do not stir immediately. Let it sear untouched for 2‑3 minutes to develop a brown crust, then gently flip to brown the other side.

   Time: PT5M

   Temperature: Medium‑high

4. Add Aromatics

   Add diced white onion to the skillet, sprinkle with a pinch of salt, and sauté until translucent, about 2 minutes. Add minced garlic and 35 turns of the pepper grinder, cooking for another 30 seconds.

   Time: PT3M

   Temperature: Medium

5. Blend Spices

   While the meat cooks, place Mexican cinnamon, oregano, cumin, coriander, allspice, and the toasted chilies (drained) into a spice grinder. Pulse until a coarse powder forms.

   Time: PT2M

6. Combine Spices with Picado

   Sprinkle the freshly ground spice mix over the meat and onion mixture. Add bay leaves, Worcestershire sauce, and a pinch of extra salt. Stir gently to coat, then add diced carrots and potatoes.

   Time: PT4M

   Temperature: Medium

7. Add Tomatoes and Chili Puree

   Drain the chilies, reserving about 1/4 cup of soaking liquid. Blend the softened chilies with the reserved liquid and a pinch of salt until smooth. Add the puree to the skillet, then fold in the chopped tomatoes (with some juice). Simmer gently, uncovered, for 10‑12 minutes until the vegetables soften and the sauce thickens.

   Time: PT12M

   Temperature: Medium‑low

8. Finish Picado

   Add sliced olives, taste, and adjust seasoning with salt and pepper. Remove bay leaves. Transfer the picado to a bowl and place in an ice‑water bath for rapid cooling (optional). Set aside.

   Time: PT5M

9. Prepare Masa Dough

   In a mixing bowl, combine 630 g Masarina masa flour with 300 ml lukewarm water. Mix until a smooth, non‑sticky dough forms. Let rest for 5 minutes.

   Time: PT5M

10. Shape Garnachas

    Divide dough into 12 equal portions (~52 g each). Roll each portion into a smooth ball, then flatten into a 3‑inch disc using your palms or a tortilla press. Keep discs covered with a damp cloth to prevent drying.

    Time: PT8M

11. Cook Garnachas – First Side

    Heat a thin layer (≈1 mm) of neutral oil in a large skillet over medium heat. Place the masa discs in a single layer, cooking until the bottom turns golden brown, about 2‑3 minutes.

    Time: PT6M

    Temperature: Medium

12. Fill and Finish Fry

    Flip each disc, spoon a generous amount of picado onto the center, then gently press the edges together to seal (optional). Return to the skillet and fry until the top side is crisp and the filling is hot, another 2‑3 minutes. Transfer to a cooling rack to drain excess oil.

    Time: PT8M

    Temperature: Medium

13. Plate and Garnish

    Arrange garnachas on a serving platter. Sprinkle chopped cilantro, a squeeze of lime, and extra sliced onion if desired. Serve immediately with rice, tortillas, or a side salad.

    Time: PT3M

Nutrition Facts

Calories

350

Protein

15 g

Carbohydrates

30 g

Fat

18 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground Beef: Ground pork, Ground chicken, Ground turkey
• Instead of White Onion: Yellow onion, Sweet onion
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Carrot: Parsnip, Celery root
• Instead of Potato: Sweet potato, Yuca
• Instead of Tomato: Canned diced tomatoes (1 cup)
• Instead of Vetrano Olives: Kalamata olives, green olives
• Instead of Worcestershire Sauce: Soy sauce (1 tsp)
• Instead of Mexican Cinnamon: Ground cinnamon (1 tsp)
• Instead of Mexican Oregano: Mexican oregano (same)
• Instead of Cumin: Ground coriander (1 tsp)
• Instead of Coriander: Ground cumin (1 tsp)
• Instead of Allspice: Ground cloves (1/4 tsp)
• Instead of Ancho Chili: Dried New Mexico chile
• Instead of Pasilla Chili: Guajillo chili
• Instead of Guajillo Chili: Pasilla chili
• Instead of Bay Leaf: Dried thyme (1 tsp)
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Neutral Oil: Peanut oil, Sunflower oil
• Instead of Masarina Masa Flour: Corn masa harina (same amount)
• Instead of Fresh Cilantro: Parsley
• Instead of Lime: Lemon

Equipment Needed

• Large Skillet
• Saucepan
• Blender
• Spice Grinder (optional)
• Kitchen Scale
• Mixing Bowl
• Wooden Spoon
• Tongs
• Cutting Board
• Chef Knife
• Cooling Rack (optional)
• Ladle (optional)

Critical Steps — Do Not Skip

• Toasting the dried chilies without burning them.
• Allowing the ground beef to develop a proper sear before stirring.
• Blending the toasted chilies with soaking liquid to create a smooth puree.
• Ensuring the masa discs are thick enough to hold the filling without breaking.
• Frying the garnachas until both sides are golden and the filling is piping hot.

Chef Tips from the Video

• Use a heavy‑bottom skillet for even heat distribution during searing.
• Toast the whole spice blend (cinnamon, oregano, cumin, etc.) briefly in the pan before adding to deepen flavor.
• For extra crunch, drizzle a little extra oil over the garnachas just before removing from the pan.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat in a skillet over medium heat.

Freezer: Freeze individually wrapped garnachas for up to 1 month. Thaw overnight in the fridge and reheat.

Room temperature: Do not store at room temperature longer than 2 hours.

Make-Ahead Tips

• Picado can be made 1‑2 days ahead; store in the fridge and reheat gently.
• Masa dough can be prepared up to 24 hours ahead; keep wrapped in plastic and refrigerated.
• Freeze uncooked masa discs on a tray, then transfer to a freezer bag for later use.

Frequently Asked Questions