Making Dobladas

Who misses recess time with the kids at the school and the delicious snacks our cooks prepared?  We miss them too! Gama and Janet made this little video to share one of our most popular snack foods…Dobladas. We hope you love them and that they bring back good memories of your time here at Agua Viva. We are looking forward to having you here and making all these amazing snacks for you all once again.


(Makes about 15)
2 cups Maseca (Type of corn flour for tortillas)
2 water cups
3 lg potatoes
1 md carrot
1/2 sm onion
1 garlic clove
1 tbs oil
1/8 tsp salt
Oil (for frying)


Peel and chop the potatoes. Boil the potatoes in lightly salted water for 20-30 minutes or until soft. While the potatoes are boiling shred the carrot, dice the onion, and finely dice the garlic. Mash the potatoes. Put one tablespoon of oil in a pan and fry the onions and garlic for one minute. Then add mashed potatoes and carrots and stir and cook for several minutes. Add salt to taste (if necessary).

Heat the frying oil in a pan.

Add water to the Mezeca flour until it forms a dough. It should be very soft and thick…slightly sticky, but able to form it into a ball with your hands. Create golf ball-sized dough balls. Place dough inside a plastic bag (cut open a zip lock or grocery shopping bag). Use a tortilla press or place a small cutting board on top of the dough ball and flatten it into a circle about 1/8in thick. Add a spoon full of the potato filling and fold the tortilla in half around the filling. Squeeze the edges together to seal the filling inside. Fry in hot oil until the dough has a medium golden color and a hard crispy shell.

Serve with Avocado, tomato sauce, and cabbage topping in…directions below.


3 medium tomatoes
1 Tbs diced onion
1/2 cup of water
1 tbs of oil
(salt to taste)


Boil the tomatoes for about 30 minutes then liquefy them in a blender. Finely dice the onion. Add oil to a small saucepan and fry the onions for 1 minute. Then add the tomato sauce to the pan and bring to a boil for several minutes. Add salt to taste if necessary.


1/4 cabbage (thin strips)
1 md carrot (finely shredded)
1/4 sm onion (thinly sliced into strips)
1 tsp thyme
1 clove of garlic (finely diced)
1 tbs oil


Finely slice the cabbage into thin strips. Shred the carrot and finely chop the onion and garlic. Fry the onion, thyme and garlic in 1 tbs oil for one minute then add the carrot and cabbage and fry for additional 2-3 minutes.


1 Avacado (mashed with a fork)
Pinch of salt

Serve freshly fried “dobladas” with a spoon of avocado, a small pile of cabbage, and a spoonful of tomato sauce. Enjoy!