Directions
Step 1
Make the dobladas: In a big pot, cowl the beans with 6 inches of water and produce to a boil. Stir within the salt, then decrease the warmth to keep up a delicate simmer, and prepare dinner uncovered till very smooth, 2–3 hours. When the beans are tender, reserve a cup of the cooking liquid, then drain the remainder.
Step 2
In the meantime, make the salsa roja: Carry a big pot of water to a boil. Add the tomatoes and onion and boil till they begin to soften, about 5 minutes. Drain utilizing a colander, then switch to a blender. Add thyme or cilantro and garlic and purée, 15–30 seconds, then season with salt to style. Wipe the pot dry, return it to the range, and switch the warmth to medium. Add the vegetable oil, and when it’s sizzling and shimmering, add the tomato combination and prepare dinner, stirring ceaselessly, till effervescent and lowered barely, about 10 minutes. Take away from the warmth, and put aside.
Step 3
To a small skillet over medium-low warmth, add the oil, the onion, and a pinch of salt, and prepare dinner, stirring ceaselessly, till the onion is translucent and smooth, about 5 minutes. Add the amaranth and prepare dinner, stirring constantly, till the leaves darken, 2–3 minutes. Put aside.
Step 4
In a blender, course of the beans right into a thick paste, including simply sufficient cooking liquid to get the blade shifting. Season to style with salt, then put aside.
Step 5
Place a comal or massive forged iron skillet over medium-low warmth. Brush with oil. Hold sizzling whereas forming the dobladas.
Step 6
Assemble the dobladas: Utilizing your fingers, roll the masa into clean golf-ball-size balls, about 2 tablespoons every. In a tortilla press lined with plastic or parchment (or utilizing a rolling pin and two sheets of plastic), gently press one ball right into a 4– to five–inch tortilla. Unfold a tablespoon of the bean paste into the middle, then fold the tortilla over the beans to kind a half-moon formed pocket, urgent and sealing the perimeters together with your fingers. Repeat till you might have three dobladas, then switch them to the skillet and prepare dinner, turning sometimes, till the masa brightens in colour and begins to brown in spots, about 6 minutes complete. Switch to a baking sheet and canopy with a kitchen towel as you proceed forming the dobladas and cooking them in batches till all of the masa has been used.
Step 7
Switch the dobladas to a platter. Spoon the salsa roja on prime, adopted by the onion-amaranth combination, queso fresco, and crema. Serve heat.
-
Make the dobladas: In a big pot, cowl the beans with 6 inches of water and produce to a boil. Stir within the salt, then decrease the warmth to keep up a delicate simmer, and prepare dinner uncovered till very smooth, 2–3 hours. When the beans are tender, reserve a cup of the cooking liquid, then drain the remainder.
-
In the meantime, make the salsa roja: Carry a big pot of water to a boil. Add the tomatoes and onion and boil till they begin to soften, about 5 minutes. Drain utilizing a colander, then switch to a blender. Add thyme or cilantro and garlic and purée, 15–30 seconds, then season with salt to style. Wipe the pot dry, return it to the range, and switch the warmth to medium. Add the vegetable oil, and when it’s sizzling and shimmering, add the tomato combination and prepare dinner, stirring ceaselessly, till effervescent and lowered barely, about 10 minutes. Take away from the warmth, and put aside.
-
To a small skillet over medium-low warmth, add the oil, the onion, and a pinch of salt, and prepare dinner, stirring ceaselessly, till the onion is translucent and smooth, about 5 minutes. Add the amaranth and prepare dinner, stirring constantly, till the leaves darken, 2–3 minutes. Put aside.
-
In a blender, course of the beans right into a thick paste, including simply sufficient cooking liquid to get the blade shifting. Season to style with salt, then put aside.
-
Place a comal or massive forged iron skillet over medium-low warmth. Brush with oil. Hold sizzling whereas forming the dobladas.
-
Assemble the dobladas: Utilizing your fingers, roll the masa into clean golf-ball-size balls, about 2 tablespoons every. In a tortilla press lined with plastic or parchment (or utilizing a rolling pin and two sheets of plastic), gently press one ball right into a 4– to five–inch tortilla. Unfold a tablespoon of the bean paste into the middle, then fold the tortilla over the beans to kind a half-moon formed pocket, urgent and sealing the perimeters together with your fingers. Repeat till you might have three dobladas, then switch them to the skillet and prepare dinner, turning sometimes, till the masa brightens in colour and begins to brown in spots, about 6 minutes complete. Switch to a baking sheet and canopy with a kitchen towel as you proceed forming the dobladas and cooking them in batches till all of the masa has been used.
-
Switch the dobladas to a platter. Spoon the salsa roja on prime, adopted by the onion-amaranth combination, queso fresco, and crema. Serve heat.
