For a hearty breakfast or brunch, let’s head to Central America for baleadas, a classic of Honduran cuisine. The Salvadorans have their pupusas. The Mexicans have their tacos. In Honduras, it’s all about baleadas hondureñas!
What are baleadas?
These are stuffed flour tortillas, which are eaten anytime and anywhere. The most famous garnish is the one that I am sharing today.
The essential Honduran baleadas topping is a purée of fried frijoles, a variety of red beans from Central and South America.
What is the origin of baleadas?
There are many stories and urban legends that explain the origin of the name of this dish. One of these talks about the story of a woman, who lived close to the banana plantations of La Lima, who sold wrapped tortillas. She was well known for her delicious cuisine.
The inhabitants of this municipality located just 30 minutes from downtown San Pedro Sula tell that one day, she was attacked and was shot with several bullets (balas in Spanish). She died of her injuries.
Since that day, Hondurans do not say “I go to a restaurant”, but “I’m going to the baleada” (the shot woman). A sordid story indeed but nevertheless a delicious recipe!
What are the different types of baleadas?
There are three types of the Honduran specialty classified based on their toppings:
– Simple baleada: the flour tortilla (tortilla de harina) is filled with refried red beans and cream cheese
– Special baleada: scrambled eggs are added to the previous toppings (this is the recipe that I used here)
– Super special baleada: in addition to all previous toppings, Hondurans add chicken, ground meat or sausages
Many other recipes also add plantain, hot sauce, avocado, pork and chismol sauce, made from diced tomatoes, onions and peppers.
You can buy pre-made tortillas or follow our recipe for flour tortillas.
These baleadas, which are some of the most popular Honduran dishes, were delicious! Served as a main dish or as an appetizer, you can enjoy them for a great traditional Honduran breakfast or at any time of the day!
- 10 flour tortillas
- 1 lb refried beans , canned
- 10 tablespoons mantequilla (cream)
- 8 oz. Queso duro (or other cheese), grated
- Avocado , sliced (optional)
- Scrambled eggs (optional)
- Chorizo (optional)
Heat flour tortilla on a comal (or griddle) 30 seconds on each side.
Lay the tortilla flat on a plate. Spread the refried beans.
Sprinkle grated queso duro and add crema.
Optionally, add scrambled eggs, avocado and/or chorizo.
Fold in half and enjoy.