The all time favorite of both John and I are baleadas. Baleadas are a specialty of Honduras and originate from the Garifuna people of the coast. They are basically a large pancake like flour tortilla filled with eggs, crema (mantequilla), beans, then you can choose to throw in chorizo, avacado, cheese, and hot sauce.
In Honduras, baleadas are made fresh (por supuesto), but you can also choose to do this recipe with store bought flour tortillas (use large ones).
If you don't want the hassle of a homemade tortilla, scroll down for the Quick N Easy Variation.
The Tortilla
We'll start with the traditional flour recipe as taught to me by Profe Breve in Juticalpa. There are many ways to make a baleada tortilla, but these have turned out the best for me.
Note that measurements are approximate as no one I've met down here really uses measuring devices.
Begin with about 2 cups of flour.
Add about 2tsp of salt and 2tsp of baking powder and mix it in with your hands.
Then add about a tablespoon of sugar (or less if you want them less sweet).Mix in.
(Our friends in Hondo use manteca which can be either vegetable lard or just lard. I am afraid of that, so let's use margarine instead. We can't really afford butter down here as it is an import.)
So, cube about 4tbs of margarine (which should be at room temperature) and mix into the flour with your fingers.
Slowly stir in with a fork about 1 1/2 c. of water. You don't want it to be too watered down or too dry. Just barely sticky.
Turn out onto a floured surface and knead until it is firm. Let it rest for about 20 minutes.
Pull off the dough and roll into small balls- about the size of a golf ball. This should make 15-20 tortillas depending on how big you have shaped them. Let them rest again for about 20 minutes.
Now for the tricky part.
To shape the tortilla, it is usually done by a method of patting it between two hands; however, for a beginner, this is ridiculously difficult unless you have someone showing you. So, what I recommend, is get out a round plate that is about 6" or more (depending on the size you want your tortilla). Oil up the plate and smooth out the tortilla to the shape of the plate.
Next, you want to put the tortilla onto a REALLY hot pan. Here we use a comal (usually a metal or clay round dish that goes over a hot wood fire). However, at home you can put it in your frying pan.
It should start to puff up and bubble. Flip it with your fingers, carefully, so it is lightly browned on both sides.
Then put in on a plate and cover with a cloth while you do the rest.
And now, the good stuff.
The Stuffing
If you are making your own tortillas, you should get your chorizo started while the dough is rising. Chorizo here usually comes in fun little links wrapped with string. I go for the spicy and squish it out of its wrapping so that it looks like ground sausage. Then, sautee.
If you want to skip the sausage, go for the eggs and beans.
Eggs.
My way of making eggs for the baleada is simple, but yummy. This is for about 2-3 baleadas, so double if you need to.
First, mince 2 garlic cloves.
Next, whisk together 4 eggs, a splash of milk and a shake of paprika. Add salt and pepper.
Sautee the garlic on med-high heat, but be careful not to let it burn.
Pour in the eggs. Make small slits with the spatula as it cooks to let the wet egg flow down.
Once the bottom is brown, you can fold it over omlette style to let it finish cooking.
Beans
The beans for baleadas are traditionally red beans, not black. If you don't know how to make beans, you will soon as John and I will post our favorite bean making styles. However, you can always sub in premade refried beans.
If you have whole beans, put them into the pan, and smash them in the pan. I have a handy round wooden pestle that is about the diameter of the palm of my hand that I use. You can add a little water to them so they can adhere. You want about two spoonfuls to put into each baleada.
Cheese
The cheese we usually use here is locally made. My favorites are the soft, salty cheeses or the quesillo which is sort of like mozzarella. However, you can use whatever is your favorite for where you live. Cheddar may overwhelm the dish though.
Filling the Tortillas
If you are using homemade tortillas, sprinkle into the middle the cheese, spoon on top the beans, eggs, and chorizo if using it. Then, if you are in Latin America or can find it in a local store, mantequilla is an amazing addition, along with your favorite hot sauce.
Quick-N-Easy Method
Our variation on this recipe is using the store bought flour tortilla, filling it with your choice of eggs, beans, and cheese, then folding it over and pan frying it. Add in some sliced aguacate for some extra flavor.
Next up... fritadas and empanadas!
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