Guatemalan Recipe (Dobladas De Frijoles y Queso)
Cooking instructor, Amalia Daamgard, is preparing for Zest! cooking event this Thursday, September 20th, with a Guatemalan recipe – just one of the many cultural dishes you can sample at the event.
DOBLADAS DE FRIJOLES Y QUESO
Refried Beans and Cheese–Filled Tortillas with Spicy Tomato Sauce
Makes 6 dobladas
Chirmol de Tomate y Chile (Tomato and Chile Sauce)
1 tablespoon canola oil
2 cups finely diced Roma tomatoes
1 cup finely diced yellow onion
1 teaspoon finely diced chiltepe (or hot chile of choice)
Kosher salt and freshly ground black pepper
6 corn tortillas
1 cup crumbled queso fresco (fresh Latino cheese)
1/2 cup refried black beans
Canola oil
Garnish
1/2 cup crumbled Guatemalan queso seco (or Cotija cheese) or queso fresco (fresh Latino cheese)
Flat-leaf parsley
Put the tablespoon of oil in a hot skillet. Add the tomatoes, onions, chiles, and salt and pepper. Cook until saucy (3 to 5 minutes). Taste and adjust seasonings, if needed.
In a skillet over high heat, warm the corn tortillas for about 30 seconds per side. Keep the tortillas warm and flexible in a tortilla warmer or wrapped in kitchen towels.
Combine 1/2 cup of queso fresco and the beans in a bowl. Divide into 6 equal portions and spread on each tortilla. Gently fold the tortillas in half.
Preheat a skillet or griddle. Brush the stuffed tortillas on both sides with a light coating of canola oil and place them immediately on the hot griddle for about 1 1/2 minutes per side.
Place the cooked dobladas on a platter and cover them with kitchen towels to keep them warm until you’re ready to eat.
Serve the dobladas garnished with sauce, cheese, and parsley.