Iconic street food of Honduras originating on the northern coast of the country, the baleada is today the most representative and popular dish of Honduran gastronomy.
International
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Traditional Honduran bean and cheese baleada, authentic step-by-step recipe.
- Honduras
- Main course
- Light
- easy
20 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 380 kcal
- Protein 14 g
- Carbohydrates 42 g
- Fat 18 g
Story behind the dish
Preparation
Baleada is a Honduran preparation with easy difficulty. Reserve about 35 minutes in total (20 for mise en place and preparation, 15 for cooking). Follow the 6 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 thick flour tortillas.
- Have ready: 300 g of refried beans.
- Have ready: 150 g of grated hard cheese or cream.
- Have ready: 2 scrambled eggs (optional).
- Have ready: Avocado.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Prepare or heat the thick flour tortillas on a griddle or…
Prepare or heat the thick flour tortillas on a griddle or comal. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Heat refried beans until creamy and spreadable
Heat the refried beans until creamy and spreadable. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Spread a generous layer of refried beans on the hot tortilla
Spread a generous layer of refried beans over the hot tortilla. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add grated cheese or cream
Add grated cheese or cream, and scrambled egg if you want the full version. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Add sliced avocado
Add sliced avocado. Go slowly and confirm texture, aroma and color before moving to the next step. Go slowly and confirm texture, aroma and color before moving to the next step.
Go slowly and confirm texture, aroma and color before moving to the next step.
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Fold the tortilla in half (do not roll it up) and serve immediately
Fold the tortilla in half (do not roll it) and serve immediately. Serve on a preheated plate or platter if the dish must maintain temperature. Serve on a preheated plate or platter if the dish must maintain temperature.
Serve on a preheated plate or platter if the dish must maintain temperature.
Chef's tips
- The tortilla should be thick and made specifically for baleadas, stronger than the standard Mexican tortilla.
- It is folded in half, not rolled up like a burrito.
Variations
- Simple baleada (just beans and cheese).
- 'Mixed' or 'special' baleada with added shredded meat or chicken.
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