Honduran Baleadas
Soft Honduran flour tortillas folded around refried red beans, scrambled egg, white cheese, and crema.
Equipment
- Large mixing bowl
- Cast-iron griddle or skillet
- Medium skillet
- Rolling Pin
- Wooden spoon
Ingredients
Flour Tortillas
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp fine salt
- 1/3 cup vegetable shortening
- 1 cup warm water approximately
Beans and Fillings
- 2 15-oz cans red beans drained, liquid reserved
- 1 small yellow onion finely chopped
- 2 tbsp neutral oil
- 1/2 tsp ground cumin
- 1 tsp fine salt divided
- 8 large eggs softly scrambled
- 8 oz queso fresco crumbled
- 1 cup Honduran crema or sour cream
Instructions
Make the Tortillas:
- Mix flour, baking powder, and half the salt. Rub in shortening, then add enough warm water to make a soft dough. Knead for 5 minutes.
- Cover and rest 20 minutes. Divide into 8 balls and rest 10 minutes more. Roll each into a thin 8-inch round.
- Cook on a hot dry griddle for about 45 seconds per side, until flexible with a few broad brown patches. Keep covered in a towel.
Prepare the Filling:
- Cook onion in oil until soft. Add beans, cumin, remaining salt, and a splash of reserved bean liquid. Mash and cook until smooth and spreadable.
- Softly scramble the eggs in a lightly oiled skillet.
Assemble:
- Spread warm beans over half of each tortilla. Add egg, queso fresco, and crema, then fold once and serve immediately.
Notes
- Baleada tortillas should be thicker and softer than standard store-bought flour tortillas.
- Add bean liquid gradually so the filling stays creamy without becoming runny.
Nutrition
Calories: 540kcalCarbohydrates: 62gProtein: 21gFat: 24gSaturated Fat: 10gCholesterol: 215mgSodium: 890mgFiber: 9gSugar: 4g