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This is another recipe I've developed specifically for Java City, a great, little Sacramento coffee company. Baleadas (pronounced bal-e-a-das) are the quintessential cheap, street food in Honduras and a perfect match for Java City’s Mundo Verde. This recipe is very traditional, simple and crazy delicious. You can dress it up with scrambled eggs, avocado and/or chiles. The salty, warm bites of the baleadas marry beautifully with the light, sharp coffee. Cut out the crema for a healthier, lower fat version.
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Baleadas

August 21, 2011

fall, main, spring, summer, winter

This is another recipe I've developed specifically for Java City, a great, little Sacramento coffee company. Baleadas (pronounced bal-e-a-das) are the quintessential cheap, street food in Honduras and a perfect match for Java City’s Mundo Verde. This recipe is very traditional, simple and crazy delicious. You can dress it up with scrambled eggs, avocado and/or chiles. The salty, warm bites of the baleadas marry beautifully with the light, sharp coffee. Cut out the crema for a healthier, lower fat version.

Information

Servings: 8 (2 tortillas)
Time: About 45 minutes active; 90 minutes total (plus overnight refrigerating)
Price: About $13.50 total; $1.70 per serving
Nutrition (per serving):
Calories: 571.9
Protein: 17.3g
Fat: 27.8g
Saturated fat: 10.2g
Carbohydrates: 63.3g
Fiber: 6.2g
Sodium: 1175.3mg
Cholesterol: 70.3mg
High In:
Good Source:
Low In:

Ingredients

  • 3 cups white flour
  • 1 cup warm water
  • 1 egg
  • 1/2 tsp salt
  • 1/4 cup vegetable/canola oil
  • 3 cups Refried Beans (if you use my recipe, sub dark red kidney beans, omit jalapeño and oregano, at the end puree the beans in a blender or food processor)
  • 1/2 cup Mexican crema (or mix 1 cup heavy cream with 8oz sour cream-you'll have extra)
  • 4 oz cotija cheese
  • Thin red hot sauce (Like Tapatio)

Preparation

  1. Combine the flour, water, egg, salt and oil in a large bowl. Turn onto a lightly floured surface, and knead until it’s completely mixed and not sticky.
  2. Form into 16 balls, cover and let rest 20 minutes. Then with each ball, stretch or roll into 6-8" tortilla.
  3. Heat a skillet over medium-high heat, coat with cooking spray and cook each tortilla until browned on both sides, about one minute total. Stack the tortillas on a plate to keep them warm and soft.
  4. To assemble, smear 2 Tbsp beans over the tortilla. Add 1 Tbsp crema, 1/2 oz cheese and a dash or two of hot sauce.

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