Entree: Honduras – National Cuisine – Baleadas (Stuffed Honduran Flour Tortillas)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 1 hr 25 min

Additional 20 min

Total 1 hr 50 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 1/2 cup (113 g) lard or vegetable shortening
- 1 cup (240 ml) warm water
- 2 cups (400 g) dried red beans, soaked overnight
- 6 cups (1.4 L) water (for cooking beans)
- 1 medium onion, chopped (5 1/4 oz (150 g))
- 2 cloves garlic, minced (0.21 oz (6 g))
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 1 1/2 tsp (9 g) salt, or to taste
- 1/4 cup (60 ml) reserved bean cooking liquid (optional, for texture)
- 8 oz (225 g) queso fresco or queso duro, crumbled
- 1 cup (240 ml) crema or sour cream
- 1 large avocado, sliced (approx. 7 oz (200 g))
- 4 large eggs, approx. 7 oz (200 g) (optional; for scrambled egg filling)
- 1 lime (optional)
- Fresh cilantro (optional)

Show original ingredient measurements

- 3 cups (360 g) all-purpose flour
- 1 tsp (4 g) baking powder
- 1 tsp (6 g) salt
- 1/2 cup (113 g) lard or vegetable shortening
- 1 cup (240 ml) warm water
- 2 cups (400 g) dried red beans, soaked overnight
- 6 cups (1.4 L) water (for cooking beans)
- 1 medium onion, chopped (150 g)
- 2 cloves garlic, minced (6 g)
- 2 tbsp (30 ml) vegetable oil or rendered pork lard
- 1 1/2 tsp (9 g) salt, or to taste
- 1/4 cup (60 ml) reserved bean cooking liquid (optional, for texture)
- 8 oz (225 g) queso fresco or queso duro, crumbled
- 1 cup (240 ml) crema or sour cream
- 1 large avocado, sliced (approx. 200 g)
- 4 large eggs, approx. 200 g (optional; for scrambled egg filling)
- 1 lime (optional)
- Fresh cilantro (optional)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Cook and mash the beans: drain soaked beans, place in a pot with 6 cups (1.4 L) water, add half the chopped onion and 1 clove garlic, simmer gently 1–1½ hours until very tender; reserve about 1/4 cup (60 ml) cooking liquid, then sauté remaining onion and garlic in 2 tbsp (30 ml) oil or lard until translucent, add cooked beans and mash/press in the pan to a spreadable consistency, stirring in reserved liquid and 1 1/2 tsp (9 g) salt; keep warm.
2. Make tortillas and assemble: in a bowl combine 3 cups (360 g) flour, 1 tsp (4 g) baking powder, 1 tsp (6 g) salt, cut in 1/2 cup (113 g) lard until crumbly, add 1 cup (240 ml) warm water and knead to a soft dough, let rest 20 minutes; divide into 8 balls, roll each to 6–7 inch (15–18 cm) rounds and cook on a hot dry skillet 1–2 minutes per side until lightly browned. If using eggs, scramble 4 large eggs (approx. 7 oz (200 g)) lightly seasoned. To assemble: spread a generous 1/4–1/3 cup (60–80 g) warm refried beans on a tortilla, top with crumbled 8 oz (225 g) queso, a spoonful of 1 cup (240 ml) crema, scrambled eggs or sliced avocado, a squeeze of lime and cilantro if desired; fold and serve warm.

1. Cook and mash the beans: drain soaked beans, place in a pot with 6 cups (1.4 L) water, add half the chopped onion and 1 clove garlic, simmer gently 1–1½ hours until very tender; reserve about 1/4 cup (60 ml) cooking liquid, then sauté remaining onion and garlic in 2 tbsp (30 ml) oil or lard until translucent, add cooked beans and mash/press in the pan to a spreadable consistency, stirring in reserved liquid and 1 1/2 tsp (9 g) salt; keep warm.
2. Make tortillas and assemble: in a bowl combine 3 cups (360 g) flour, 1 tsp (4 g) baking powder, 1 tsp (6 g) salt, cut in 1/2 cup (113 g) lard until crumbly, add 1 cup (240 ml) warm water and knead to a soft dough, let rest 20 minutes; divide into 8 balls, roll each to 6–7 inch (15–18 cm) rounds and cook on a hot dry skillet 1–2 minutes per side until lightly browned. If using eggs, scramble 4 large eggs (approx. 200 g) lightly seasoned. To assemble: spread a generous 1/4–1/3 cup (60–80 g) warm refried beans on a tortilla, top with crumbled 8 oz (225 g) queso, a spoonful of 1 cup (240 ml) crema, scrambled eggs or sliced avocado, a squeeze of lime and cilantro if desired; fold and serve warm.