Baleada

🛒 Ingredients

• All-purpose flour 60 g · 204 kcal
• Vegetable shortening 10 g · 90 kcal
• Water 30 g · 0 kcal
• Cooked red beans 80 g · 100 kcal
• Vegetable oil 5 g · 45 kcal
• Sour cream 30 g · 60 kcal
• Queso Fresco 25 g · 75 kcal
• Large egg 50 g · 78 kcal
• Vegetable oil 3 g · 27 kcal

👨‍🍳 Instructions

1. To prepare the tortillas, combine flour, vegetable shortening, salt, and warm water in a bowl; knead until a smooth, elastic dough forms. Cover and let the dough rest for at least 15 minutes.
2. Divide the rested dough into equal portions, then roll or press each portion into thin, round tortillas. Cook each tortilla on a hot, ungreased griddle or comal for about 1-2 minutes per side until lightly browned and puffed.
3. Prepare the refried beans by mashing pre-cooked red beans, then frying them in a pan with a small amount of vegetable oil over medium heat until creamy and heated through. Season with salt to taste.
4. Whisk the large egg with a pinch of salt. Heat a small amount of vegetable oil in a pan over medium heat and scramble the egg until it is just set and fluffy.
5. To assemble the Baleada, spread a generous layer of warm refried beans onto one half of a freshly cooked tortilla. Ensure the beans are evenly distributed.
6. Top the refried beans with the scrambled eggs, crumbled Queso Fresco, and a dollop of sour cream (or Honduran crema). Fold the other half of the tortilla over the fillings to create a crescent shape.
7. Serve the warm Baleada immediately as a hearty and authentic Honduran breakfast, lunch, or a satisfying snack.