Made baleadas for lunch to represent Honduras in our World Cup cooking challenge. This dish was right up our alley – the tortillas were soft and fluffy, and delicious filled with refried beans, cheese, slices of avocado and topped with chismol – a fresh vegetable salsa. I followed the flour tortilla recipe on the This is Honduras website, but just made my usual refried beans.
- 8 fresh flour tortillas (recipe below)
(or 4 store bought — the ones I made came out much smaller than I expected)
- refried beans
- 1 avocado, sliced
- grated cheese
- Spread half a tortilla with a couple of tablespoons of refried beans.
- Top the beans with slices of avocado, some grated cheese, and a dollop of chismol.
- Fold in half, fill the remaining tortillas the same way, and serve.
- 2 cups white flour
- 1 1/2 Tb baking powder
- 1 tsp salt
- 50g butter, softened
- 1 egg, beaten
- about 2 Tb water
- In a mixing bowl, sift together the flour, baking powder and salt.
- Stir in the butter (I worked it in with my fingers), then add the egg.
- Stir until it comes together in a bowl, adding about 2 Tb water, or whatever is necessary.
- Knead the dough for a few minutes, then divide into eight pieces.
- Roll each piece of dough into a little ball, cover them with a tea towel, and leave for half an hour.
- Roll each ball out until it’s about 4mm thick (or flatten in a tortilla press).
- Heat a cast iron fry pan over high heat, and dry fry the tortillas, a couple of minutes a side, until browned and cooked through.
- Wrap the tortillas in a dish towel to keep them warm until you’re ready to use them.
Family score: 8.6 out of 10