Mexican Beef Garnachas | Crispy Street Tortilla Bites

Thinly slice or finely dice the red onion. In a small bowl, combine it with freshly squeezed lime juice and a pinch of salt, then let it sit at room temperature to soften nicely into vibrant pink pickled onions.

Finely chop the onion and garlic. Pour the canned sieved tomatoes into a small saucepan, add half of the finely chopped garlic, a pinch of salt, pepper, and a touch of ground cumin, then simmer over low heat for 5 minutes until you get a thick, warm sauce.

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the remaining chopped onion and garlic, then sauté for 2-3 minutes until translucent and fragrant.