Baleada Hondureña
A warm, hand-held Honduran street food featuring a pan-fried flour tortilla stuffed with refried beans, cheese, and a savory scrambled egg and ham mixture. Ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 2
- Calories
- 528
- Protein
- 18g
Ingredients
- 1.5 cups all-purpose flour
- ¾ cup water
- 1 can (15 oz) canned refried beans
- ¾ cup shredded mozzarella or queso fresco
- ½ cup diced ham
- 3 large eggs
Instructions
- 1
Pour 1.5 cups flour into a medium bowl and create a well in the center by pushing flour to the sides with your fingers.
- 2
Pour 0.75 cup water into the well, then stir with a wooden spoon, drawing flour from the sides into the water, until a shaggy dough forms.
- 3
Knead the dough in the bowl with your hands for 2 minutes, folding it over itself repeatedly, until it becomes smooth and slightly sticky.
- 4
Divide the dough in half and shape each half into a ball by rolling it between your palms, then flatten each ball into a 6-inch disk about 1/4-inch thick.
- 5
Pour the canned refried beans into a small bowl and stir with a spoon until smooth and creamy, about 30 seconds.
- 6
Crack the 3 eggs into a separate small bowl and whisk them with a fork until the yolk and white are fully mixed together and look uniform.
- 7
Place a 10-inch nonstick skillet or griddle over medium-high heat and wait 2 minutes until it is hot enough that a drop of water sizzles immediately when it hits the surface.
- 8
Lightly brush or wipe the hot skillet with 1 teaspoon of olive oil, then place one dough disk flat on the skillet and cook for 90 seconds until the bottom is light golden brown and spotted.
- 9
Flip the tortilla over using a wide spatula and cook the second side for 60 seconds until it also turns light golden brown.
- 10
Slide the cooked tortilla onto a plate, then repeat steps 8 and 9 with the second dough disk using another 1 teaspoon of olive oil.
- 11
Return the skillet to medium heat and add 1 teaspoon of olive oil, then pour in the whisked eggs and let them sit for 15 seconds without stirring.
- 12
Stir the eggs gently with a wooden spoon, pushing them from the edges toward the center, every 10 seconds until they form soft, creamy curds, about 45 seconds total.
- 13
Add the 0.5 cup diced ham to the scrambled eggs and stir for 15 seconds until the ham is heated through and distributed throughout.
- 14
Lay one warm tortilla flat on a plate and spread 3 tablespoons of the refried beans across the left half, leaving a 1-inch border.
- 15
Spoon half of the egg and ham mixture on top of the beans, then sprinkle 3 tablespoons of shredded cheese over the filling.
- 16
Fold the right half of the tortilla over the filling so the edges line up and the tortilla is now a half-circle, then press down gently with your hand.
- 17
Repeat steps 14 through 16 with the second tortilla, remaining beans, egg mixture, and cheese.
- 18
Serve both baleadas immediately while the tortillas are warm and the cheese is still soft.
Tools you’ll need
- medium mixing bowl
- wooden spoon
- small bowls (2)
- fork
- 10-inch nonstick skillet or griddle
- wide spatula
- dinner plates
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