Dobladas Guatemala
Savor the rich and authentic flavors of Guatemala with this Dobladas recipe, a traditional delight featuring golden, crispy masa pockets filled with your choice of shredded chicken or creamy refried beans. These crave-worthy turnovers are fried to perfection and topped with a vibrant homemade tomato sauce, fresh crumbled queso fresco, crisp shredded cabbage, and a sprinkle of cilantro. The combination of textures and zesty flavors is complemented by an optional squeeze of lime for a bright finishing touch. Perfect as an appetizer, snack, or light meal, this quick and easy recipe brings the heart of Guatemalan street food straight to your table. Whether you're a fan of Latin American cuisine or looking to try something new, these dobladas are sure to impress!
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Recipe Information
Ingredients
- 2 cups Masa harina (corn flour)
- 1.5 cups Warm water
- 1 cup Cooked chicken (shredded) or refried beans
- 1 cup Vegetable oil
- 4 medium Tomatoes
- 1 small White onion
- 2 Garlic cloves
- 1 cup Fresh queso fresco (crumbled)
- 2 cups Cabbage (shredded)
- 2 tablespoons Fresh cilantro (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Lime (optional, for garnish)
Instructions
In a large mixing bowl, combine the masa harina and warm water to form a soft dough. Knead for about 5 minutes until the dough is smooth and pliable. Cover with a damp cloth to keep it from drying out.
For the filling, prepare the shredded cooked chicken or refried beans. Season with a pinch of salt and pepper. Set aside.
To make the tomato sauce, blend the tomatoes, onion, garlic, salt, and pepper in a blender until smooth. Pour the mixture into a small pot and simmer over medium heat for 10 minutes. Adjust seasoning as needed.
Divide the masa dough into 8 equal balls. Flatten each ball into a circle about 6 inches in diameter using a tortilla press or by placing the ball between two sheets of plastic and pressing it flat.
Place 1 to 2 tablespoons of the chicken or bean filling on one-half of each tortilla. Fold the tortilla in half and seal the edges by pressing gently.
In a large skillet, heat the vegetable oil over medium heat. Once hot, fry the dobladas in batches for about 2 to 3 minutes per side, until golden brown and crisp. Drain on a paper towel-lined plate.
To serve, top the dobladas with a spoonful of the tomato sauce, some crumbled queso fresco, shredded cabbage, and chopped cilantro. Squeeze fresh lime juice over the top, if desired. Enjoy!
Nutrition Facts
Calories |
992 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.1 g | 90% | |
| Saturated Fat | 16.8 g | 84% | |
| Polyunsaturated Fat | 33.7 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 979 mg | 43% | |
| Total Carbohydrate | 61.4 g | 22% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 8.7 g | ||
| Protein | 36.9 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 469 mg | 36% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 831 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
