Twin Cities Live – Guatemalan Cooking
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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.

Watch the video.


Amalia appears on Twin Cities Live

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


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.