Known in Guatemala as "Dobladas de Queso Fresco y Loroco". This is one of those recipes so easy to prepare, that it will take you very little time to make and share them with your family and friends. We share with you another very traditional Guatemalan recipe, ideal for any time of the day, from breakfast, lunch, dinner or a snack at any time of the day.
The "Fernaldia pandurata" is known as LOROCO, it is a vine with edible flowers, widespread in Guatemala. Loroco is an important source of food in Guatemala. The plant's buds and flowers are used for cooking in a variety of ways and have a very special unique flavor. Unfortunately, this plant / flower is only available during the months of June and July, when the rainy season begins. Similarly, you can substitute the Loroco in this recipe with chopped green onion stalks.
For this recipe, you have to make the tortillas with cornmeal yourself, it may sound complicated, but it is really very easy.
- 1 Lb. flour for corn dough (maseca)
- 500 ml of warm water
- 1/2 pound loroco
- 1/2 pound fresh cheese (“queso fresco” as known in Guatemala)
- 1 medium onion
- 1/2 teaspoon sweet paprika
- salt and pepper to taste
- Olive oil
Step 1 : We place the cornmeal in a large bowl to mix, then add salt and pepper and the sweet paprika and mix well until all the ingredients are incorporated, then add the warm water and mix well until we have an even dough. Let the dough rest for 10 minutes.
Step 2 : Finely chop the loroco and onion, then add the crumbled fresh cheese and mix well (If you want to use Mozzarella cheese, it works too). Add a pinch of pepper if you like. (You could add salt to the mixture, but the cheese and the loroco are already a little salty, so you should be careful with that).
Step 3 : Using our hands, we form thin tortillas using the corn dough and place a tablespoon of the loroco and cheese mixture in the center.
Step 4 : Fold the tortillas and close the edges so that the cheese mixture does not come out.
Step 5 : Then fry the tortillas in hot oil until lightly browned. Be careful not to burn them. Place on a paper napkin to absorb the rest of the oil.
Step 6 : Serve and enjoy. We recommend adding traditional Guatemalan tomato sauce and maybe a little extra cheese on top.