An excellent idea for an appetizer dish are these Guatemalan folded tortillas made with a delicious filling of the most traditional ingredients of the region.
Especially popular in the Quetzaltenango region. It is a kind of fried empanada or taco filled with refried beans and grated cheese.
It is often served with a spicy tomato sauce and consumed as an appetizer or main dish.
The preparation is simple, although it may require some practice to get them perfect.
The dough is made with corn flour, water, and salt, and kneaded until a smooth and elastic texture is obtained.
Then, small round tortillas are formed, filled with the bean and cheese mixture, folded in half, and fried in hot oil until golden and crispy on the outside.
The result is a delicious and budget-friendly dish that can be enjoyed on any occasion.
Something about its origin
The ancient Mayans already prepared tortillas filled with various ingredients, so it is not surprising that the folded tortilla has evolved.
With the arrival of the Spaniards, new ingredients were introduced, such as beans and cheese, which were incorporated into the recipe.
According to some accounts, the word "folded" comes from the custom of folding the tortilla in half to fill it, although there are also those who say that the name is due to the way the dough edges are folded.
Another theory is that the name originated because the folded ones used to be served in pairs, forming a set.
Preparation tips
To achieve perfect preparation, it is important to ensure that the dough has the right consistency.
The dough should be soft and elastic, but not too sticky. If the dough is too dry, it cracks and breaks when folded; if it is too wet, it sticks and is difficult to handle.
It is also important to ensure that the filling is well distributed and not too hot to prevent the dough from breaking during cooking.
For a healthier version, they can be baked instead of fried.
Finally, it is recommended to serve them hot, accompanied by spicy tomato sauce and some fresh lettuce leaves for a contrast of textures and flavors.
Guatemalan Folded Tortillas
Ingredients
5 cups of Corn dough (maseca)
5 cups of Water
½ cup of Tomato sauce
2 tablespoons of Bouillon
1 pinch of Salt
3 Steam-cooked shredded chicken breasts
2 Steam-cooked potatoes
1 cup of Finely chopped onion
½ cup of Tomato sauce
1 tablespoon of Olive oil
1 tablespoon of Bouillon
1 pinch of Salt
1 pinch of Pepper
Preparation
Step 1 : In a large container, knead the corn dough with the 5 cups of water until a homogeneous dough is achieved.
Step 2 : Then, add bouillon and tomato sauce to the dough, seasoning with salt and pepper to taste, and mix well.
Step 3 : On the other hand, in a skillet, fry the onion, tomato sauce, shredded chicken, and mashed potato for 10 minutes over medium heat, making sure all ingredients are well incorporated.
Step 4 : At this point, add bouillon, salt, and pepper to taste.
Step 5 : To assemble the folded tortillas, form a tortilla with the dough and add a spoonful of the filling in the center.
Step 6 : Then, fold the tortilla so that the filling is inside, sealing the edges with a fork.
Step 7 : Subsequently, heat oil in a skillet and fry the tortillas on both sides until golden brown.
Step 8 : It is recommended to place them on a napkin to absorb excess oil.
Step 9 : Finally, the folded tortillas can be served accompanied by red sauce, cheese, and parsley.
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