Doblada in Mexican food, is acorn tortilla orwheat tortilla, folded one time, forming a half circle, or folded twice forming a quarter circle, which is sauteed in oil, covered with sauce and sprinkled with cheese. As a garnish, it can accompany some dishes as incarne a la tampiqueña or be an appetizer, as inenchiladas orenfrijoladas with no chicken filling.[1] It originated inChihuahua.[2]
Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo.
