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RECIPE: Chef Amalia Moreno-Damgaard's Dobladas

Black beans and cheese-stuffed corn tortillas topped with chirmol sauce are part of a menu of delicious dishes from Guatemala and Ecuador.

GOLDEN VALLEY, Minn. — KARE 11 News at Noon is back in the kitchen and getting ready to celebrate with another "Holidish" recipe: this time from chef and award-winning author Amalia Moreno-Damgaard.

Chef Moreno-Damgaard brought easy and delicious dishes from Guatemala and Ecuador that can "compliment any menu as side dishes or appetizers."

"The dishes are plant-forward menus created with abundant vegetable or fruit ingredients in mind first, including legumes like black and garbanzo beans —they all are gluten-free and vegetarian and can be adapted to vegan," she said.

Chef Moreno-Damgaard demonstrated how to make dobladas, from the Spanish word for "folded," a delicious dish of black beans and cheese-stuffed corn tortillas topped with chirmol sauce.

DOBLADAS

Makes 6 dobladas

  • Chirmol (tomato and chile sauce)
    • 1 tbsp. canola oil
    • 1 cup roma tomatoes, finely diced
    • 1⁄2 cup yellow onion, finely diced
    • 1⁄2 tsp. chiltepe or hot chiles of choice, finely diced (optional)
    • Kosher salt and freshly ground black pepper to taste
  • 6 corn tortillas, warmed
  • 1/2 cup queso fresco (fresh Latin cheese), crumbled
  • 1/2 cup refried black beans
  • Canola oil for brushing
  • Garnishes
    • Queso fresco
    • Flat leaf parsley leaves, whole or chopped

Add the oil to a hot skillet. Add the tomatoes, onions and hot chiles, and season. Cook until saucy, about 3-5 minutes.

On a skillet over high heat, warm the corn tortillas tortilla for about 30 seconds per side and immediately place in a tortilla warmer or kitchen towels to keep them warm and flexible.

In a bowl, combine the queso fresco and beans. Divide evenly and stuff each tortilla with the mixture. Fold gently.

Preheat a skillet or griddle. Brush 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 on a platter and keep warm covered with kitchen towels until ready to eat. Cut in half to make triangles.

Garnish and serve.

Get more from Chef Amalia Moreno-Damgaard on her Instagram account, @amaliamorenodamgaard.

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