Chef-tested recipe
Soft Honduran flour tortillas folded around refried beans, crema and salty cheese.
Recipe at a glance
- Servings
- 8 baleadas
- Best Served With
- Avocado, scrambled eggs or hot sauce
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 500 g plain flour paid link
- 10 g baking powder paid link
- 8 g salt paid link
- 70 ml neutral oil or 70 g shortening paid link
- 300 ml warm water, approximately
- 450 g refried red beans paid link
- 200 g Honduran crema or sour cream
- 180 g crumbled queso duro or feta-style cheese
Method
Mix flour, baking powder and salt. Add oil and warm water and knead until smooth.
Rest dough for 30 minutes, then divide into 8 balls.
Roll each ball into a thick tortilla and cook on a dry hot griddle for about 1–2 minutes per side.
Warm the refried beans until spreadable.
Spread beans over each tortilla, add crema and cheese, fold in half and serve hot.
Beginner Technique Notes
Baleada tortillas are thicker and softer than many thin flour tortillas. Do not overcook them or they become brittle.
Substitutions
Black beans can replace red beans. Thick sour cream can replace Honduran crema, and feta-style cheese can replace queso duro.
Storage
Store tortillas and fillings separately for up to 2 days. Reheat tortillas on a dry griddle before assembling.
Allergen Notes
Contains wheat and milk.
Always Cook with Heart. Always!
