Today is National Empanada Day, and were celebrating with dobladas: folded, stuffed tortillas from Guatemala (the name means “folded”*) that can also be made in the form of a classic empanada. They can be served as an appetizer (cut into wedges), lunch, light supper or snack.
Like tortillas, dobladas are made from nixtamalized masa (maize dough). They are then filled, folded over themselves and cooked, usually fried. In Guatemala, Mexico and other Latin countries, a clay griddle is used, as with tortillas.
The cooked dobladas are topped with repollo (a shredded cabbage salad) or shredded lettuce, tomato sauce† and/or hot sauce.
You can use a variety of stuffings, including beans, cheese—cottage cheese, farmer cheese, Monterey Jack, queso fresco or queso de capas)—chorizo, ground meat, mashed potatoes and pork rinds.
The recipe was winner of the U.S. Potato Board’s “Ultimate Potato Recipe” Contest, in partnership with Better Homes and Gardens magazine. A team of recipe tasters picked this winning entry out of 334 total entries!
*Pupusas, are a similar food, but they are not folded over.
Dobladas with potatoes and chorizo. The recipe is below. Photo courtesy PotatoGoodness.com.
†Tomato sauce in Latin recipes refers to a homemade sauce, as opposed to Italian-style pasta sauce.Tomatoes are boiled with, celery, chiles, cilantro garlic, onion and sometimes red bell pepper, and cilantro roots. The result is puréed with water or chicken stock, with salt and pepper to taste.
RECIPE: POTATO & CHORIZON DOBLADAS
Ingredients For 10
2 medium (5- to 6-ounce) russet potatoes, peeled and cut into 1-inch chunks
1 15-ounce package uncooked Mexican chorizo sausage
10 6-inch corn or flour tortillas, warmed
2 to 3 tablespoons vegetable oil
Garnishes: chopped cilantro, shredded lettuce or cabbage slaw, sour cream, salsa, crumbled cotija or other cheese, hot sauce