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Baleadas
Honduran flour tortilla pockets - thick, soft flour tortillas folded over a generous spread of refried beans, drizzled with crema, and sprinkled with crumbled queso seco. A beloved breakfast and street food staple.
ð§ ææ
- 3 cups All-purpose flour(plus more for dusting)
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 60 g Lard or vegetable shortening(solid at room temperature)
- 1 cup Warm water(approximately, may need slightly more or less)
- 2 cups Refried beans(warmed)
- 180 ml Crema Mexicana or sour cream(thinned with a little milk if too thick)
- 150 g Queso seco(crumbled. If unavailable, use crumbled feta or cotija cheese.)
- optional Scrambled eggs(cooked and seasoned)
- optional Avocado(sliced or mashed)
ðšâð³ äœãæ¹
- 1
Prepare the dough: In a large bowl, whisk together the flour, baking powder, and salt. Cut in the solid lard or shortening using your fingertips or a pastry blender until the mixture resembles coarse crumbs. Gradually add the warm water, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover the dough with a damp cloth and let it rest for at least 20 minutes at room temperature. This resting period allows the gluten to relax, making the tortillas easier to roll.
â±ïž 27 minutes (7 min kneading + 20 min resting) - 2
Divide and shape the tortillas: After resting, divide the dough into 6 equal portions. Roll each portion into a ball. On a lightly floured surface, flatten each ball and roll it out into a thick, round tortilla, about 6-7 inches in diameter and approximately 1/8 inch thick. Avoid rolling them too thin, as baleadas are known for their soft, substantial tortilla.
â±ïž 5 minutes - 3
Cook the tortillas: Heat a dry cast-iron skillet or a comal over medium-high heat. Once hot (a drop of water should sizzle and evaporate quickly), carefully place one tortilla onto the hot surface. Cook for 2-3 minutes per side, or until the tortilla begins to puff up and develops golden-brown spots. The key is to cook them until they are cooked through but still soft and pliable. Transfer cooked tortillas to a plate and cover them with a clean kitchen towel to keep them warm and soft while you cook the remaining tortillas.
â±ïž 15 minutes (approx. 2-3 minutes per tortilla) - 4
Assemble the baleadas: Lay a warm tortilla flat. Spread a generous layer of warmed refried beans evenly over one half of the tortilla, leaving a small border. Drizzle a good amount of crema over the beans. Sprinkle generously with crumbled queso seco. If using, add scrambled eggs and/or sliced avocado on top of the cheese.
â±ïž 5 minutes - 5
Fold and serve: Carefully fold the unfilled half of the tortilla over the filling to create a half-moon shape. Serve immediately while the tortillas are warm and the fillings are melty.
â±ïž 1 minute
ð¡ ããã®ã³ã
- âThe tortillas should be thick, soft, and slightly chewy â not crispy. If they puff up significantly, gently press them with a spatula to ensure they cook through.
- âServe baleadas immediately after assembly for the best texture and temperature.
- âThe beauty of baleadas lies in their simplicity. While optional additions are great, the classic combination of beans, crema, and cheese is incredibly satisfying on its own.
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- Add seasoned scrambled eggs for a heartier breakfast.
- Include grilled carne asada or shredded chicken for a more substantial meal.
- A touch of hot sauce can add a nice kick.