BALEADA AUTHENTIC RECIPE | TASTEATLAS
This recipe is adapted from Honduras.com, a promotional website of the Honduran Chamber of Tourism. The recipe makes approximately 12 servings, two tortillas per serving. For the simplest baleada, fill the tortillas with mashed refried red beans, grated Honduran hard white cheese, and mantequilla crema, a form of Honduran sour cream.
Provided by TasteAtlas
Prep Time 25 minutes
Cook Time 40 minutes
Yield 12 servings
Number Of Ingredients 5
Steps:
- Combine all the dry ingredients in a large bowl, then gradually start adding the liquid while continuously mixing. The mixture will first turn into a paste, but keep kneading it until you get a soft dough.
- Divide the dough into golf-sized balls and leave them to rest for at least 30 minutes.
- To prepare each tortilla, first, pat the dough with your hands to flatten it a bit, then stretch it further with a rolling pin.
- Before placing it on a griddle, adjust the thickness by stretching it with your hands.
- Cook it for two minutes over medium heat, and then flip it and cook for another minute on the other side.
BALEADAS | JAMIE OLIVER TORTILLA AND REFRIED BEANS RECIPE
Baleadas are one of Honduras's most popular street food dishes and they make brilliant party food. Just top the tortillas with whatever you like – refried beans, fried eggs, chorizo, cheese, avocado… the possibilities are endless.
Total Time 1 hours
Yield 12
Number Of Ingredients 18
Steps:
- Sift the flour and baking powder into a bowl, add 2 teaspoons of sea salt and make a well in the centre.
- Pour in 125ml of oil and about 200ml of warm water. Mix with a butter knife until it comes together as a dough, adding a splash more water, if needed.
- Tip the dough onto a floured work surface and knead for 5 minutes, or until smooth and elastic. Pop it back into the bowl, cover with a tea towel and leave to prove for 1 hour.
- Pour a lug of oil into a large non-stick frying pan over a medium-low heat. Peel and finely slice the garlic and onion, and add to the pan along with the cumin. Fry for 10 minutes, or until soft and sticky, stirring regularly.
- Drain the kidney beans and tip into the pan, then turn the heat up to medium. Add the soured cream and a splash of vinegar, season well with salt and black pepper and simmer for 5 minutes, or until the beans have warmed and softened.
- Roughly mash the beans or blitz in a blender to your desired texture. Return to the pan (if needed) and leave to one side for reheating later.
- Divide the dough into 12 even pieces and roll them into balls. Flatten each one with your hand, then roll out on a floured surface into a tortilla roughly 2mm thick and 18mm across.
- Place a large non-stick frying pan over a medium heat to get nice and hot, then dry-fry each tortilla for 1 minute on each side, or until just coloured – you want to make sure they stay soft enough to roll. Keep warm under tin foil while you fry the rest and get your toppings ready.
- Prep and cook your chosen toppings, as needed – slice and fry the chorizo, coarsely grate the Cheddar, crumble the feta, slice the avocados and dress with lime juice, and fry the eggs to your liking.
- When you're ready to serve, lay out the toppings. Place the pan of beans over a medium heat for a couple of minutes, or until warmed through, then spread a couple of spoonfuls over each tortilla.
- Slice the chilli (deseed if you like) and finely chop the coriander. Serve the baleadas with lime wedges in the middle of the table to let everyone build their own. Delicious!
Nutrition Facts : Calories 485 calories, FatContent 26.7 g fat, SaturatedFatContent 7.9 g saturated fat, ProteinContent 18.5 g protein, CarbohydrateContent 45.5 g carbohydrate, SugarContent 4.1 g sugar, SodiumContent 1.96 g salt, FiberContent 5.8 g fibre
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HONDURAN BALEADAS - ONE HAPPY HOUSEWIFE
From onehappyhousewife.com
Reviews 4.3
Total Time 5 minutes
Category Breakfast, Main Course
Cuisine Hispanic, Honduran
Calories 199 kcal per serving
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BALEADAS | JAMIE OLIVER TORTILLA AND REFRIED BEANS RECIPE
From jamieoliver.com
Total Time 1 hours
Cuisine https://schema.org/VegetarianDiet
Calories 485 calories per serving
- Sift the flour and baking powder into a bowl, add 2 teaspoons of sea salt and make a well in the centre.
- Pour in 125ml of oil and about 200ml of warm water. Mix with a butter knife until it comes together as a dough, adding a splash more water, if needed.
- Tip the dough onto a floured work surface and knead for 5 minutes, or until smooth and elastic. Pop it back into the bowl, cover with a tea towel and leave to prove for 1 hour.
- Pour a lug of oil into a large non-stick frying pan over a medium-low heat. Peel and finely slice the garlic and onion, and add to the pan along with the cumin. Fry for 10 minutes, or until soft and sticky, stirring regularly.
- Drain the kidney beans and tip into the pan, then turn the heat up to medium. Add the soured cream and a splash of vinegar, season well with salt and black pepper and simmer for 5 minutes, or until the beans have warmed and softened.
- Roughly mash the beans or blitz in a blender to your desired texture. Return to the pan (if needed) and leave to one side for reheating later.
- Divide the dough into 12 even pieces and roll them into balls. Flatten each one with your hand, then roll out on a floured surface into a tortilla roughly 2mm thick and 18mm across.
- Place a large non-stick frying pan over a medium heat to get nice and hot, then dry-fry each tortilla for 1 minute on each side, or until just coloured – you want to make sure they stay soft enough to roll. Keep warm under tin foil while you fry the rest and get your toppings ready.
- Prep and cook your chosen toppings, as needed – slice and fry the chorizo, coarsely grate the Cheddar, crumble the feta, slice the avocados and dress with lime juice, and fry the eggs to your liking.
- When you're ready to serve, lay out the toppings. Place the pan of beans over a medium heat for a couple of minutes, or until warmed through, then spread a couple of spoonfuls over each tortilla.
- Slice the chilli (deseed if you like) and finely chop the coriander. Serve the baleadas with lime wedges in the middle of the table to let everyone build their own. Delicious!
BALEADAS RECIPE - QUERICAVIDA.COM
From quericavida.com
Total Time 30 minutes
Cuisine Latin American
- Place a portion of refried beans over each tortilla, followed by a serving of eggs. Top with a few slices of avocado, then season with salt and pepper. To finish, sprinkle some grated cheese over the tortilla before folding in half. Serve immediately.
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