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.
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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.
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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.
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
- Spread 1 cup of refried beans evenly over each tortilla.
- Sprinkle 1/2 cup of cotija cheese over each tortilla.
- Pipe or dollop 1/4 cup of sour cream over each tortilla.
- Add scrambled eggs if desired for Baleadas Especial, (optional).
- Garnish as desired.
- 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 WrapWrapAmount Per Serving: Calories: 870 Total Fat: 44g Saturated Fat: 20g Trans Fat: 1g Unsaturated Fat: 19g Cholesterol: 263mg Sodium: 2108mg Carbohydrates: 91g Net Carbohydrates: 0g Fiber: 14g Sugar: 24g Sugar Alcohols: 0g Protein: 37g
Nax says
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 says
Realized that sounded a little harsh but please do not consider this taco because a taco for Honduras is something very different
Just says
That’s OK. ‘A taco recipe’ verbiage is a way to introduce a foreign concept using a word that the recipient can relate to. Writing about foreign foods for Americans is difficult because very few Americans have ventured outside their geographical comfort zone. Honduras, Peru etc have traditional food that is a combination of food from the indigenous people as well as the ‘introducers/invaders’ from abroad. Just think of the migration of the Middle Eastern Shawarma that made its way to Mexico as ‘Tacos al Pastor’ (the way of the Shepard). Introducing these foreign concepts is both a challenge and a joy for me. I would hope I wouldn’t be slapped in the face for cross-using vocabulary to introduce a concept. It hasn’t happened yet. Thanks for your input. Hopefully it will inspire more people to stop by a ‘Baleadas’ or ‘Pupusa’ stand and get outside their comfort zone. Cheers!
Nax says
My comment came off a little rude I apologize just was a little frustrated a cultural food was considered a taco. I actually do appreciate that someone is writing about a food from a Central American country
Tina says
I wish more people are willing to try new foods, we have so many immigrants in our communities and they bring with them some amazing, traditional foods. I just want to try them all. It’s my hope that writing and photographing these recipes will encourage people to try these wonderful foods and even make them for themselves. Some of the fun is going to specialty markets that immigrants have opened up and finding new ingredients. I’m glad you are passionate about these wonderful traditional foods!
Tom says
Just imagine what an uninitiated American would think if you tried to explain a Honduran Enchilada – it’s got nothing to do with Mexican enchiladas.
Tina says
I will be the uninitiated American on this one. I haven’t seen or tried a Honduran enchilada. Now I am intrigued. I will try to hunt out this mysterious food ASAP. I think I might find one in Orem or West Valley. If anyone has any recommendations in Northern Utah, I’m all ears. Thanks Tom for your input:)
Christina Shoemaker says
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 says
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 says
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 says
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 says
It’s pretty flexible too Dana. I have had this for breakfast (with egg), lunch and dinner. Enjoy!
Tracy says
Oh street food is the BEST. I’ve never been to Honduras, but when I was in Belize the BEST food we ate was always street vendors. SO amazing. I’m intrigued by the thicker baleadas… can’t wait to try it!
Tina says
I think street food is the best too! Whenever I see street food served on TV shows I want to make it.
Carmy says
Whoa, I never heard of Honduran sour cream. I’m going to have to try and find it. I don’t think I’ve actually had Honduran cuisine but I love tacos and I need to get these authentic ones in my belly ASAP.
Tina says
I found this sour cream in my local Latin American market. This market is so popular in Orem, Utah, sometimes you have to park on the street. It’s shoulder to shoulder, definitely the place to be. I liked the thicker sour cream so much, I was eating it by the spoonful when I was making baleadas. I hope you find some Carmy.
Annemarie says
Oooh, these Honduran baleadas would be very popular in our house! One of my daughter’s favorite foods is refried beans. And I never make my own tortillas, but your method sounds super easy and I’m getting just imagining how good fresh tortillas are.
Tina says
Fresh tortillas are the best but a good substitute we use regularly are the raw ones in the refrigerator section of the supermarket. Just throw them on a skillet over medium heat.
Sean@Diversivore says
These look awesome! I make a lot of tacos, but I don’t look beyond Mexico often enough. I love making my own beans and tortillas, so this is definitely right up my alley. I’m particularly liking the sounds of the special baleadas right now – some eggs and a little bit of cubed fried sausage sounds like a fantastic way to make a hearty meal right now. Cheers!
Tina says
Cubed fried sausage definitely Sean. These are flexible and easy to make. Cheers!
Trish says
This sounds seriously amazing! I’m a huge lover of all of the ingredients, especially that cotija cheese. I’m totally into the idea of adding scrambled eggs. Gotta give it a try this week! I know my kiddo would love it too.
Marisa Franca says
The over-sized taco sounds so good. I like a small taco so I’d be over the moon with a large one. The baleadas looks like it’s so full of flavor, why, who needs meat? And the garnishes would expand the taste — this is perfect for our taco night.
Tina says
I am amazed at how universal tacos are. They are even made in Scandinavia, just with different ingredients. And what is a gyro but a giant, lamb taco.
Gloria says
I have not met a version of tacos I did not like. These sound delicious, and a nice twist as well. I know my family would be willing to give these a try on taco night for sure.
Tina says
We’ve had it with both egg and without. They are so satisfying, I like mine with extra sour cream and cheese. Have fun with these!
Laura says
I don’t think I have ever had Honduran cuisine but I can tell I am going to love this. I like the option of using store-bought beans and tortillas for busy weeknights but I would also like to try to make the baleadas from scratch. Your method for the food processor looks easy and very doable. I bet if I made these a few times I could whip out a batch. Thanks for this!