Honduran Baleada Recipe

In a large bowl combine flour, baking powder and salt. Stir to mix evenly.

Add vegetable oil and warm water gradually. Mix with a fork or your hands until a shaggy dough forms.

Turn dough onto a lightly floured surface and knead 4–6 minutes until smooth and elastic. If dough is sticky add up to 1 tbs more flour.

Divide dough into 6 equal pieces (for 8-inch tortillas). Roll each piece into a ball and flatten slightly. Let rest covered with a towel for 15 minutes.

Preheat a cast-iron skillet or nonstick pan over medium-high heat. On a lightly floured surface roll each ball into a thin 7–8 inch round.

Cook each tortilla 30–45 seconds per side until puffed and lightly browned spots appear. Keep cooked tortillas wrapped in a towel to stay warm.

Heat lard or oil in a medium skillet over medium heat. Add finely chopped onion and sauté 3–4 minutes until translucent.

Add minced garlic and cumin; cook 30 seconds until fragrant.

Stir in cooked pinto beans and 1/4 cup water or bean liquid. Reduce heat to medium-low and mash beans with a potato masher or the back of a spoon to desired consistency. Add more liquid if needed to reach a spreadable texture.

Simmer 3–4 minutes, season with salt and pepper to taste. Keep warm until assembly.

Crack eggs into a bowl, add milk or water, salt and pepper. Whisk until homogenous and slightly frothy.

Heat a nonstick skillet over medium heat and melt butter or warm oil. Pour in egg mixture and let sit undisturbed 10–15 seconds until edges begin to set.

Using a spatula, gently push set edges toward the center, tilting pan to let uncooked egg flow underneath. Cook to soft curds, removing from heat when slightly underdone — residual heat will finish them. Total cook time about 1–2 minutes.

Season with a pinch more salt if desired and keep warm.

If using sausage, ham or turkey bacon: warm or pan-fry until heated through or crisp to preference. Slice sausage into coins. Keep warm.

If using avocado, slice just before serving and season lightly with salt and a squeeze of lime if desired.

Lay one warm flour tortilla flat on a plate.

Spread about 1/3 cup of the warm refried beans down the center of the tortilla, leaving edges free for folding.

Top the beans with half of the scrambled eggs (about 2 eggs worth for one baleada).

Add any chosen proteins or toppings: 1/4 cup sausage or two slices of ham/turkey bacon, sprinkle 1–2 tbs queso duro, and dollop 1–2 tbs crema if using. Add avocado slices last.

Fold the tortilla in half or roll gently to enclose filling. Serve immediately with cilantro and lime wedge if desired.