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Authentic Honduran Baleadas | a taco recipe

Honduran Baleadas, a large taco made with mashed beans, cotija cheese and sour cream, garnished with cilantro, scallions and tomatoes. Add a scrambled egg for a special version of this classic Honduran street food.

Baleadas garnished with tomato and herbs.

Baleadas are oversized tacos with thick tortillas, refried beans, cotija cheese and sour cream. They are a popular street food in Honduras. There are different varieties but the simple baleada is just as described.

A version called mixed baleada or ‘mixta’ adds scrambled eggs. If you add chicken, ground meat or sausage to a ‘mixta baleada’, you get a ‘special baleada’.

Garnishes are individualistic but may include cilantro, scallions, pickled onions or jalapeños, a type of pico de gallo called chirmol, pickled cabbage or avocado.

The flour tortillas used in baleadas are similar to Mexican tortillas but thicker. They are rolled out to about 1/8th of an inch, or 2mm. Like all flatbreads, they are best right off the griddle. You can use store bought tortillas if you don’t have the time to make them yourself but they are easy to make so make them yourself if you can.

I made mine using my favorite food processor method. I place the dry ingredients in the processor and pulse a few times to mix. I then slowly drizzle in the wet ingredients. Finally, I add just enough flour until the dough forms a ball and pulls away from the sides. Then I remove the dough, knead for a minute or two on a floured surface, coat in oil, cover in plastic and let rest for 30-60 minutes.

Just cut into single serving sizes and roll out into a circle. Cook on a hot, oiled griddle until puffy and golden. Click here for step-by-step instructions with pictures on how to make Honduran tortillas.

The beans used in baleadas are refried black or red beans, seasoned with salt, pepper, cumin, onions and garlic. I made mine in the crockpot. After soaking the beans overnight, I put them in the crockpot with water, onion, garlic, salt, pepper, cumin and although not traditionally Honduran, one chipotle pepper in adobo sauce.

After about six hours in a crockpot, I mash them with a bean masher. At this point I consider them done but for a real re-fried bean recipe, you would then fry in lard or coconut oil to add even more flavor.

If you can’t find cotija cheese, you could always use queso fresca or feta cheese. Honduran sour cream is saltier than American sour cream. It tastes similar to Mexican sour cream (crema agria) but is thicker.

It is packaged in a bag and I saw a street vendor just snip the corner and use it like a baker would use a piping bag. Genius. Use whatever sour cream you can find. There isn’t enough of a difference to worry about wether you can find the ‘right’ sour cream.

Baleadas are easy to find in Honduras, especially along the northern coast. Street vendors make them and are kept busy with their large fan base. If you are used to making your own refried beans and tortillas then you will have some always on hand.

I can see why this is such a popular national dish when all you really have to do is assemble and maybe cook some eggs to add to it.

Cooked tortillas stacked.
Honduran tortillas are thicker than Mexican tortillas.
Small red beans on a plate.
A typical refried bean recipe in Honduras includes small red beans or black beans.
Mashed beans on a plate.
You can make an easy version of refried beans in a crockpot.

Sour cream in a mason jar.
Honduran sour cream is thick and salty. Don’t worry if you can’t find it, you can use any sour cream you have.
Cotija cheese in a bowl.
You can use cotija, queso fresca or feta cheese.
Tortillas with mashed beans.
Start with the beans.
Baleadas with beans, cotija and sour cream.
Add the dairy.
Baleadas garnished with tomato and herbs.
Garnish to your hearts content.

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Baleadas garnished with tomato and herbs.

Authentic Honduran Baleadas | a taco recipe

Yield: 8 Baleadas
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Honduran Baleadas, a large taco made with mashed beans, cotija cheese and sour cream, garnished with cilantro, scallions and tomatoes. Add a scrambled egg for a special version of this classic Honduran street food.

Ingredients

  • 8 cups refried beans, heated
  • 8 warm tortillas
  • 4 cups cotija cheese
  • 2 cups sour cream
  • 8 scrambled eggs (optional)

Optional Garnishes

  • cherry tomatoes
  • scallions
  • parsley
  • avocado
  • pickled onions or jalapeño
  • pickled cabbage

Instructions

  1. Spread 1 cup of refried beans evenly over each tortilla.
  2. Sprinkle 1/2 cup of cotija cheese over each tortilla.
  3. Pipe or dollop 1/4 cup of sour cream over each tortilla.
  4. Add scrambled eggs if desired for Baleadas Especial, (optional).
  5. Garnish as desired.
  6. Fold in half.

Notes

  • If you add eggs it is commonly known as Baleadas Mixte.
  • If you add chicken, pork, steak or sausage it is known as Baleadas Especial.
  • Garnishes are optional and each vendor has their own spin on Baleadas.
  • You can make your own refried beans or use canned.
  • You can make your own tortillas or use store bought.
Nutrition Information:
Yield: 8 Serving Size: 1 WrapWrap
Amount Per Serving: Calories: 870Total Fat: 44gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 19gCholesterol: 263mgSodium: 2108mgCarbohydrates: 91gFiber: 14gSugar: 24gProtein: 37g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Nax

Tuesday 2nd of April 2019

Any Honduran will slap you that you called baleadas “tacos”. Central Americans don’t make tacos and it’s actually pretty offensive that a cultural food is automatically associated with a Mexican dish because it “looks” like a taco. And those garnishes no Honduran household will ever put that we only put sour cream, shredded MOZARELLA, and if you want something else add scaebled eggs or avocados. Before you label this authentic please consider asking a Honduran

Nax

Tuesday 2nd of April 2019

Realized that sounded a little harsh but please do not consider this taco because a taco for Honduras is something very different

Christina Shoemaker

Monday 14th of January 2019

I love the simplicity of this!! Just all the best and most yummy ingredients! I’m totally intrigued by these tortillas and with the honduran sour cream! I really want to find that and see how the saltiness compares with the sour cream I’ve always had!

Traci

Monday 14th of January 2019

You are speaking my language with this simple taco recipe. Super YUM! I love it that I can make my own tortillas too. Thanks for the tips to get them made so easily...and so beautiful! Great recipe!

Debra

Monday 14th of January 2019

Yum. I love a good veggie taco. Refried beans and I'm in! Satisfying and tasty too. Thanks for the link to the tortilla recipe, I"m definitely going to try to make them myself.

Dana

Monday 14th of January 2019

This is scrumptious! I love a good meatless taco. I mean, I love meaty tacos too, but sometimes it's just nice to have some vegetarian nosh. Everything about this (except the cilantro, since I'm one of those people genetically predisposed to hating it) is awesome. It's hearty, delicious, filling, and packed with protein!

Tina

Monday 14th of January 2019

It's pretty flexible too Dana. I have had this for breakfast (with egg), lunch and dinner. Enjoy!

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