Dobladas Guatemaltecas: Folded Tortillas with Filling

Dobladas are the Guatemalan version of fast food – and they have been around for centuries longer than any drive-through. A corn tortilla, spread with refried beans, topped with cheese, folded in half, and fried until the outside is crispy and the inside is a molten mix of beans and melted cheese. Five minutes from pan to mouth. Q5-10 each. Addictively good.

You find dobladas everywhere in Guatemala – market stalls, ferias, street corners, outside schools at dismissal time. They are the snack that children beg for and adults pretend they are too old for (then eat three). The name is beautifully literal: doblada means “folded.” That is exactly what they are.

The best dobladas have a contrast of textures. The outside should be crispy and golden from the frying. The inside should be soft, warm, with the beans and cheese merging into each other. The toppings – shredded cabbage, tomato salsa, crema – add crunch, acid, and richness respectively.

Ingredients

• 12 fresh corn tortillas (slightly thicker than regular)
• 2 cups refried black beans (frijoles volteados)
• 1 cup queso fresco or queso seco, crumbled
• Vegetable oil for frying

For Topping

• Shredded cabbage
• Salsa roja (tomato salsa)
• Crema fresca
• Extra crumbled cheese

Step-by-Step Instructions

Step 1: Prepare the tortillas. If making your own, form tortillas slightly thicker than normal – about 1/4 inch. They need to hold up to the filling and frying. If using store-bought, choose the thickest brand available. Warm them briefly on a comal to make them pliable.

Step 2: Fill and fold. Spread about 2 tablespoons of refried black beans on one half of each tortilla, leaving a small border at the edge. Sprinkle a tablespoon of crumbled cheese over the beans. Fold the other half over, pressing the edges gently to seal. Do not press too hard or the tortilla will crack.

Step 3: Fry. Heat about 1/2 inch of oil in a skillet over medium heat. When the oil shimmers, carefully place the dobladas in the pan. Fry until golden and crispy on the bottom, about 2-3 minutes. Flip and fry the other side until equally golden. Work in batches – do not crowd the pan.

Step 4: Drain and serve. Remove with a slotted spatula and drain briefly on paper towels. Top immediately with shredded cabbage, a spoonful of salsa roja, a drizzle of crema, and extra crumbled cheese. Serve hot.

Como Lo Hacemos en Guatemala (Local Tips)

The beans must be thick. Runny beans will leak out during frying. Cook your frijoles volteados down until they hold their shape when scooped. The beans should be paste-like, not soupy.

Fry at medium heat. Too high and the outside burns before the inside warms. Too low and they absorb oil and become greasy. Medium heat gives you the perfect golden crust.

Eat immediately. Dobladas are a right-now food. They lose their crispiness within minutes. At market stalls, they are fried to order and eaten standing up.

The toppings make it. A doblada without toppings is just a fried tortilla with beans. The cabbage, salsa, crema, and cheese transform it into a complete snack with contrasting flavors and textures.

Find Ingredients in the US

Approximate Nutrition (per doblada)

More Guatemalan recipes: Garnachas | Tostadas Guatemaltecas | Frijoles Volteados

Related: Guatemala Food Guide | Food Prices | Free Things in Guatemala