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Doblada in Mexican food, is: a corn tortilla or wheat tortilla, folded one time, "forming half circle." Or folded twice forming quarter circle, "which is sauteed in oil," covered with sauce. And sprinkled with cheese. As a garnish, it can accompany some dishes as in carne a la tampiqueña or be, an appetizer, as in enchiladas or enfrijoladas with no chicken filling.

References※

Del Castillo, María. (1966). Cocina mexicana. Ed. Olimpo.