Baleadas: A Favorite Honduran Street Food
- For the Tortillas
- 1 pound all-purpose flour (approx. (3-1/3 cups)
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1/4 cup vegetable oil at room temperature (you can also use vegetable shortening)
- 1¼ cups 2 1/4 cups warm water
- For the Beans
- 1 cup low-sodium red beans reserve the liquid
- 1 tablespoon olive oil
- 1 garlic clove minced
- 1 tablespoon chopped red onion
- freshly ground pepper
- The Toppings
- Scrambled eggs
- Sliced avocado
- crumbled queso fresco
- Honduran cream (Guatemalan, Mexican or Salvadoran are also ok) in lieu of cream, use sour cream
- Shredded chicken or beef
- hot sauce
Neither a burrito, nor a taco, Baleadas are just Honduras’ most beloved street food. Making Baleadeas is as ‘Catracho’ (colloquial term Honduran natives are known as) as it gets! If you have not tried Baleadas, you have no idea what you’ve been missing! Baleadas are perfect as a hearty breakfast or brunch. What’s best, you can stuff baleadas with your topping of preference, so the possibilities are endless!
Making the Tortillas
- In a large bowl, sift flour, baking powder and salt.
- Make a well in the center and pour in oil (or shortening if using), add water.
- Work the flour gently until you form the dough.
- Transfer to a clean and lightly floured kneading area and work the dough gently for about 5-7 minutes. Dough should feel soft and flexible.
- Divide into 12 pieces.
- Grease your hands with a little oil and form 12 uniforms balls. Place back in the bowl, cover with a clean cloth and let it rest for 45 minutes.
Cooking the Beans
- Place beans and liquid in a blender, and blend until smooth.
- In a medium skillet, heat the oil.
- Cook the onion and garlic for about 2 minutes.
- Add beans, season with a pinch of salt and pepper.
- Cook uncovered over low-medium heat, stirring constantly with a wooden spoon until beans have thickened, almost like a hummus consistency.
Cooking the Tortillas
- Heat a griddle or comal over medium-high heat.
- Have a small piece of cloth OR fold a sheet of paper towel 3-4 times. Have it ready.
- Place each dough ball on a lightly floured surface area. Flatten each piece with the help of a rolling pin, and roll them out until each tortilla is thin and 6 inches in diameter.
- Place each tortilla on the hot comal, flipping after just 6-7 seconds. The tortilla should look pale and opaque. Cook for about a minute on the other side.
- Flip one more time, and pat it with some pressure with the small piece of cloth or paper towel about three of 4 times. The goal here is to “puff out” each tortilla. Hondurans consider tortillas are well made if they puff out.
- Keep cooked tortillas covered.
- To assemble: Stuff each tortilla with refried beans, queso fresco, cream and anything else you like!
Substitute coconut milk for water, and coconut oil for vegetable for coconut-flavored baleadas!