Honduran Baleadas: Authentic Street Food Tortillas Packed with Flavor
Honduran Baleadas: A Taste of Latin American Street Food
Welcome to your new favorite meal: these authentic baleadas bring the vibrant flavors of Honduras right to your kitchen. Soft, pillowy tortillas are grilled to perfection, then loaded with creamy refried beans, ripe avocado, crumbly queso fresco, and tangy crema for an unforgettable bite.
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Why You’ll Love These Baleadas
- Quick prep: just 25 minutes before you let the dough rest.
- Customizable fillings: swap beans for shredded beef or chicken.
- Street food vibes: enjoy authentic Latin American flavors at home.
Ingredients for Baleadas
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 2 tablespoons vegetable oil
- ¾ cup warm water (more as needed)
- 2 cups refried beans (homemade or canned)
- 1 ripe avocado, sliced
- 1 cup crumbled queso fresco
- ½ cup crema or sour cream
Instructions: How to Make Baleadas
- Make the dough: In a large bowl, stir together flour and salt. Crack in the egg, pour in vegetable oil, then whisk gently while adding warm water until a shaggy dough forms.
- Knead: Transfer dough to a floured surface. Knead about 5 minutes until smooth and elastic, adding a bit more flour if sticky.
- Rest: Divide dough into 8 equal balls. Cover with a damp towel and let rest 20 minutes to relax the gluten.
- Roll out: On a lightly floured board, press each ball into a 6–7-inch circle with a rolling pin.
- Cook tortillas: Heat a dry skillet or griddle over medium-high. Cook each tortilla 1–2 minutes per side, until golden spots appear.
- Warm the beans: In a small saucepan, heat refried beans over low, stirring occasionally until creamy and hot.
- Assemble baleadas: Place a tortilla on a plate, spread a generous layer of beans, then top with avocado slices, queso fresco, and a dollop of crema.
- Serve immediately: Fold in half or enjoy open-faced, garnished with cilantro or hot sauce.
Tips for Perfect Baleadas
- Swap in black beans for a twist on the classic refried beans.
- Keep the griddle sizzling hot for soft, flexible tortillas.
- Make a big batch of dough and freeze extra portions for next time.
Serving Suggestions
Pair these baleadas with a fresh tomato-and-cilantro salad, rice and beans, or a light cucumber-lime slaw for a complete Latin American feast.
Enjoy the rich, comforting flavors of these homemade baleadas—they’re perfect for a casual lunch, dinner, or any time you crave authentic South American street food.
This recipe is inspired by AllRecipes.com
Honduran Baleadas
Honduran baleadas are thick, soft tortillas made from a homemade dough, cooked on a grill, then filled with refried beans, avocado, queso fresco, and crema.
Ingredients
Method
- In a large bowl, stir together flour and salt. Crack in the egg, pour in vegetable oil, then whisk gently while adding warm water until a shaggy dough forms.
- Transfer dough to a floured surface. Knead about 5 minutes until smooth and elastic, adding a bit more flour if sticky.
- Divide dough into 8 equal balls. Cover with a damp towel and let rest 20 minutes to relax the gluten.
- On a lightly floured board, press each ball into a 6–7-inch circle with a rolling pin.
- Heat a dry skillet or griddle over medium-high. Cook each tortilla 1–2 minutes per side, until golden spots appear.
- In a small saucepan, heat refried beans over low, stirring occasionally until creamy and hot.
- Place a tortilla on a plate, spread a generous layer of beans, then top with avocado slices, queso fresco, and a dollop of crema.
- Fold in half or enjoy open-faced, garnished with cilantro or hot sauce.
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