Baleadas

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Appetizers | Baleadas

(Honduran flour tortillas with beans and cheese)

A quick and satisfying breakfast or evening meal, baleadas are thick flour tortillas folded over a variety of fillings. The most common filling for baleadas is a simple mix of beans, cheese and the Honduran-style sour cream known as mantequilla.

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More elaborate fillings include meat, eggs and avocado. Customize to your taste. For a fast snack, you can use store-bought flour tortillas. But for authentic flavor, make your own. It's easy!

4 to 6 servings

Ingredients

  • Flour tortillas (recipe below) -- 8
  • Refried beans -- 2 cups
  • Crumbled queso duro, cotija or feta cheese -- 1/2 cup
  • Mexican-style sour cream (cream agria) -- 1/4 cup

Method

  1. Heat an ungreased griddle, comal or skillet over medium flame. Meanwhile, heat up the refried beans in a saucepan, stirring in a little water.
  2. Place a tortilla into the skillet and heat it on both sides to soften it up. Place the tortilla on a serving plate. Smear some refried beans on one half of the tortilla, sprinkle it with some crumbled cheese and drizzle it with a little sour cream. Fold the tortilla in half over the filling.
  3. Repeat with the remaining tortillas and serve hot.

Variations

  • Other Baleadas Fillings: Scrambled eggs; cooked and seasoned ground beef or pork, sliced avocado, pickled jalapeños, or repollo coleslaw (see curtido recipe).
  • Tortillas de Harina (Homemade flour tortillas): Flour tortillas in Honduras are a little thicker than those of their Mexican friends to the north. Making your own at home is easy, but it does take a little time. You'll fall in love with the results:
    • Flour -- 2 cups
    • Baking powder -- 1 teaspoon
    • Salt -- pinch
    • Water or milk -- 1/2 to 3/4 cup
    • Butter, lard or oil -- 3 tablespoons
    1. Mix together the flour baking powder and salt in a large bowl. Stir in 1/2 cup of the water or milk to form a dough. Work in the butter, lard or oil until smooth. Add more liquid or flour as needed to form a smooth dough that isn't too sticky.
    2. Remove the dough to a floured work surface and knead until smooth. Cover with a clean dish towel and set aside to rest for at least 30 minutes.
    3. Heat an ungreased comal, griddle or skillet over medium flame. Cut the dough into 8 equal portions and roll each portion into a ball. Roll each ball out into roughly an 8-inch round, about 1/8-inch thick.
    4. Place a dough round onto the hot comal and cook for about 1 minute on each side, or until the tortilla has browned spots and is lightly puffed. Set aside and repeat with the remaining dough rounds.
Your rating: None Average: 3.9 (29 votes)

I was very pleased with the

5

I was very pleased with the way these turned out. I was worried that the baking powder would give them a biscuit-like texture, but it did not. They turned out slightly puffy and tender, just the way a Honduran tortilla should be. I stretched them out instead of rolling, but otherwise I followed the recipe. The resting time is key to allow the dough to relax. Thanks for posting this. I will definitely be making these again.