A quick and satisfying breakfast, lunch or evening meal, baleadas are thick flour tortillas folded over a variety of fillings. The most common filling for baleadas is a simple mix of beans, cheese and the Honduran-style sour cream known asmantequilla.
More elaborate fillings include meat, eggs and avocado. Customize to your taste. For a fast snack, you can use store-bought flour tortillas. But for authentic flavor, make your own. It's easy!
4 to 6 servings
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.
BALEADAS VARIATIONS
You can mix a lot of thing to baleada like meat, avocado, "chorizo", sweet pepper or chile.
-Other Baleadas Fillings: Scrambled eggs; cooked and seasoned ground beef or pork, sliced avocado, pickled jalapeños, or repollo coleslaw (see curtido recipe).
-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.
Or you can taste the traditional one
Source: http://www.whats4eats.com/
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