Best 2 Dobladasguatemala Recipes

In the realm of delectable Guatemalan cuisine, one name shines brightly: dobladas. These exceptional dobladas are a testament to the culinary prowess of Guatemalan home cooks, showcasing a harmonious blend of traditional techniques and vibrant flavors. With a crispy outer layer embracing a savory filling of flavorful beef, aromatic spices, and tender vegetables, dobladas are a true feast for the senses. Accompanying this delectable main course are two equally enticing recipes: a refreshing tomato salsa and a vibrant pickled onion relish. The zesty flavors of the salsa, crafted with fresh tomatoes, cilantro, and a touch of heat, perfectly complement the richness of the dobladas, while the tangy pickled onions add a delightful crunch and acidity. These recipes come together effortlessly, offering a complete Guatemalan dining experience that is sure to tantalize your taste buds and transport you to the heart of Guatemalan culinary traditions.

Check out the recipes below so you can choose the best recipe for yourself!

GAMBIAN-INSPIRED GROUNDNUT STEW (DOMODA) RECIPE BY TASTY

Gambian-Inspired Groundnut Stew (Domoda) Recipe by Tasty image

Here's what you need: vegetable oil, boneless chicken breast, medium yellow onion, garlic, creamy peanut butter, kosher salt, paprika, adobo seasoning, black pepper, cayenne pepper, tomato sauce, water, pumpkin, baking potato, large carrot, habanero pepper, jasmine rice

Provided by Tikeyah Whittle

Categories Dinner

Time 1h15m

Yield 1 serving

Number Of Ingredients 17

Ingredients

¼ cup vegetable oil, or palm oil, divided, plus 1 tablespoon
1 lb boneless chicken breast, or thighs, pork, beef or tofu, cut into 1 in cubes
1 medium yellow onion, diced
2 cloves garlic, minced
1 cup creamy peanut butter
1 tablespoon kosher salt
1 tablespoon paprika
1 tablespoon adobo seasoning
1 teaspoon black pepper
½ teaspoon cayenne pepper
2 cups tomato sauce
2 cups water
2 cups pumpkin, or butternut squash, cut into 1 in (2.5 cm) pieces
1 baking potato, cut into 1 in (2.5 cm) pieces
1 large carrot, sliced into 1/4 in (6 mm) rounds
1 habanero pepper
jasmine rice, for serving

Steps:

Heat 1 tablespoon vegetable oil in a large Dutch oven over medium-high heat until shimmering. Add the chicken and brown on all sides, 8-10 minutes. Remove from the pot and set aside.
Add the onion and garlic to the pot and cook for 4-6 minutes, until softened and the onion is translucent and the garlic is beginning to brown.
Stir in the peanut butter until melted, about 1 minute.
Add the salt, paprika, adobo seasoning, black pepper, cayenne pepper, remaining ¼ cup vegetable oil and tomato sauce. Mix well to combine with the peanut butter.
Add the water, pumpkin, potato, carrot, the browned chicken, and the habanero and stir to combine. Cover the pot, reduce the heat to medium, and cook for 10 minutes. Stir, then reduce the heat to low and cook for 35 minutes more, until the vegetables are tender and the stew is thickened.
Remove the pot from the heat and remove the habanero pepper.
Serve the stew hot over jasmine rice.
Enjoy!

DOBLADAS(GUATEMALA)

Dobladas(Guatemala) image

This makes a nice, light supper or lunch. Or cut into wedges and serve as appetizers. I'd even eat it for breakfast! Dobladas means folded and that's just what you do with the tortillas. If you can't find Farmer cheese(or queso fresco or queso de capas), use cottage cheese and strain in a cheesecloth for several hours in a cool place.

Provided by Sharon123

Categories Lunch/Snacks

Time 30m

Yield 10 dobladas, 10 serving(s)

Number Of Ingredients 9

Ingredients

1 cup farmer cheese (or queso fresco or queso de capas)
1 small red bell pepper, finely chopped
1 small onion, finely chopped
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder (optional)
10 flour tortillas
1/4 cup olive oil
salsa (optional)

Steps:

Mix cheese, pepper, onion, black pepper and salt(and garlic powder if using) together.
Put 1 heaping tablespoon of the cheese mixture on the lower half of a tortilla and fold over to make a half-moon shape. Press lightly.
Heat oil in skillet on medium high heat and fry until crisp and golden on both sides.
Drain on paper towels and serve warm. Serve with salsa if desired.
Enjoy!
Note:.
Many times it's served with cabbage, salsa, and queso on top (you can use the same cheese you put inside).

Tips:

Choose ripe plantains. Look for plantains that are bright yellow with no blemishes. Avoid plantains that are green or have brown spots.
Use a heavy skillet or griddle. This will help to evenly cook the dobladas.
Do not overcrowd the pan. Cook the dobladas in batches if necessary.
Cook the dobladas over medium heat. This will help to prevent them from burning.
Flip the dobladas frequently. This will help them to cook evenly.
Serve the dobladas immediately. They are best when served hot.

Conclusion:

Dobladas are a delicious and easy-to-make Guatemalan dish. They are perfect for breakfast, lunch, or dinner. With their simple ingredients and straightforward preparation, dobladas are a great option for busy home cooks. Whether you are looking for a traditional Guatemalan dish or a new and exciting way to enjoy plantains, dobladas are sure to please. So next time you are looking for a tasty and satisfying meal, give dobladas a try!