Receta Latina: Baleadas

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Cooking

In celebration of the upcoming Hispanic Heritage Month, we’re bringing you the best recipes from Spanish-speaking countries!

Today’s recipe comes from the Honduras, and while it may not be as well-known as some of the other recipes we’ve featured before, it’s definitely worth checking out! Quick, easy, and flavorful, this is definitely a recipe you’ll want to add to your collection!

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Here’s the recipe for baleadas, along with some variations of the recipe, courtesy of Whats4Eats.com:

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
Heat an ungreased griddle, comal or skillet over medium flame. Meanwhile, heat up the refried beans in a saucepan, stirring in a little water. 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. 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.

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

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. 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. 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. 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.

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