Baleada recipe

A thick, soft hand-pressed wheat tortilla folded over refried red beans, runny Honduran crema and crumbled salty queso duro.

1 hour and 10 minuteseasy8 ingredients

Ingredients

• 500 g all-purpose flour
• 100 g lard
• 1 tsp baking powder
• 280 ml warm water
• 1 tsp salt
• 400 g refried red beans
• 150 ml honduran crema
• 120 g queso duro

How to make Baleada

1. Mix 500 g all-purpose flour, 1 tsp baking powder and 1 tsp salt, then rub in 100 g soft lard until the flour looks sandy.
2. Add 280 ml warm water and knead for 8 minutes into a smooth, very soft dough.
3. Divide into 8 balls, oil them, cover and rest at least 30 minutes; without this rest the dough springs back and the tortilla turns hard.
4. Roll each ball into a 20 cm disc about 3-4 mm thick. A baleada tortilla is thick and pliable, not a thin taco tortilla.
5. Cook 1 minute per side on a dry hot comal, then stack the cooked tortillas under a cloth so they steam each other soft.
6. Warm 400 g refried red beans until spreadable.
7. Spread 400 g beans down the centre of each tortilla, drizzle with Honduran crema and crumble queso duro on top.
8. Fold in half and eat at once; for a baleada con todo add scrambled egg, avocado or shredded beef.

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