Baleada Recipe

Make dough

In a large bowl combine 2 cups all-purpose flour and 1/2 tsp salt. Stir in 2 tablespoons vegetable oil. Add 1/2 cup warm water a little at a time and mix until a soft, slightly tacky dough forms. If too dry, add up to 1 tablespoon more water; if too sticky, dust with a little flour.

Rest and divide

Cover the dough and let rest 15 minutes at room temperature. Divide into 6 equal pieces (about 2 oz / 56 g each). Roll each piece into a tight ball and let rest under a towel for 5 minutes.

Roll and cook

On a lightly floured surface, roll each ball into a 7–8 inch round, keeping thickness even (about 2 mm). Heat a dry cast-iron skillet or nonstick pan over medium-high heat. When hot, place a tortilla on the skillet and cook 30–45 seconds until it bubbles and the underside gets light brown spots. Flip and cook another 30–45 seconds. Lightly brush with a little vegetable oil or butter and keep warm wrapped in a towel. Repeat with remaining dough.

Heat 1 tablespoon oil in a medium skillet over medium heat. Add 1/4 cup finely chopped onion and sauté 3–4 minutes until translucent. Add 1 teaspoon minced garlic and cook 30 seconds until fragrant.

Add 1.5 cups cooked or canned drained pinto beans to the pan with 2 tablespoons water or reserved bean liquid, 1/2 tsp salt and 1/4 tsp ground cumin. Mash with a potato masher or fork until mostly smooth with some texture. Cook 4–5 minutes, stirring occasionally, until the beans are thick and come together. Adjust seasoning to taste and keep warm.

In a bowl beat 4 large eggs with 2 tablespoons milk or water, 1/4 tsp salt and 1/8 tsp black pepper until combined.

Heat 1 tablespoon butter or oil in a nonstick skillet over medium heat. Pour in beaten eggs and let sit 10–15 seconds. Stir gently with a spatula, pushing eggs from edges to center, cooking until soft-curd scrambled but still creamy, about 2–3 minutes. Remove from heat.

Lay a warm tortilla flat. Spoon about 3 tablespoons (or to taste) of the refried beans down the center, spreading slightly but leaving space at the edges.

Top the beans with about 1/4 of the scrambled eggs (roughly 1/2 cup).

Sprinkle about 2 tablespoons of grated queso rallado over the eggs and drizzle about 2 tablespoons of crema. Add optional shredded lettuce and pickled jalapeños or hot sauce if desired.

Fold the tortilla in half over the filling (like a half-moon) or roll loosely. Serve immediately while warm. Repeat to assemble remaining baleadas.

Leftovers: keep components separately (tortillas wrapped, beans refrigerated, eggs cooled) and assemble when ready. Reheat beans gently and warm tortillas in a dry skillet before assembling.