Breakfast

Baleadas

The Quirky Foodster Team

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Ingredients

480 g (4 cups) all-purpose flour
10 g (2 tsp) salt
10 g (2 tsp) baking powder
60 g (4 tbsp) lard or vegetable shortening
240 ml (1 cup) warm water
400 g (2 cups) refried red beans, warm
150 g (1 cup) crumbled queso seco or mild feta
120 ml (1/2 cup) mantequilla (Honduran crema) or sour cream

Method

Whisk flour, salt and baking powder together, then rub in the lard until the mixture resembles coarse crumbs.
Add warm water gradually, kneading until you have a smooth, soft dough. Cover and rest 20 minutes.
Divide into 8 balls and roll each into a thick 20 cm (8 in) round, slightly thicker than a Mexican tortilla.
Cook on a hot dry comal for 1-2 minutes per side until lightly speckled with brown spots and cooked through.
Spread each warm tortilla generously with refried beans, scatter over crumbled cheese, and drizzle with crema.
Fold in half and serve immediately while the tortilla is still warm.

Introduction: Honduras' most iconic dish, the baleada originated in the port city of La Ceiba and has become the country's unofficial national food.

Cultural Background: Honduras' most iconic dish, the baleada originated in the port city of La Ceiba and has become the country's unofficial national food. A thick handmade flour tortilla is folded over refried beans, crumbled cheese and crema, and street stalls (baleaderas) sell them from dawn until late at night. The name is said to come from 'balear' (to shoot), referencing the speed and simplicity with which vendors could serve them to hungry workers.

Tips: Keep folded baleadas wrapped in a clean cloth to stay warm and pliable while you finish the batch.

Variations: Baleada 'sencilla' is beans and cheese only; 'especial' adds scrambled egg, avocado and shredded chicken or chorizo.

Storage: Dough can be refrigerated up to 2 days; cooked tortillas keep 2 days wrapped and reheat well on a dry skillet.

Reheating: Reheat filled baleadas in a dry pan for 1 minute per side, or in foil in a 150°C (300°F) oven for 8 minutes.

Nutrition: Approx. 320 kcal, 9 g protein, 12 g fat, 44 g carbohydrate per baleada.

FAQs:

Q: Can I use store-bought tortillas?

A: Yes, but baleada tortillas are thicker than standard flour tortillas, so look for 'gordas' style or make your own for authenticity.

Q: Is there a vegan version?

A: Use vegan margarine in the dough, plant-based beans (naturally vegan) and a cashew-based crema and cheese substitute.