Honduras: Baleadas ๐Ÿ‡ญ๐Ÿ‡ณ

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Emily rolling the tortillas.

Emily rolling the tortillas.

This blog was about breaking a culinary cycle โ€“ curry, tacos, pizza.

But what if doing this blog meant finding a better way to do tacos?

That’s the glory of baleadas, a taco-like dish from Honduras and only the second dish from the mainland American continent thus far.

The recipe is simple โ€“ eggs, beans, cream and cheese on a tortilla. But I spiced it up, finding crema hondureรฑa at a Latino grocery, hand-forming my tortillas, using excellent Don Froylans cotija from right here in Oregon. The beans were, yet again, from Rancho Gordo โ€“ tasty, meaty, delicious.

Even better โ€“ Emily made this meal, so I didn’t have to!

  • Delicious rebosero beans.

    Delicious rebosero beans.

    1 cup masa harina
  • 2 cups cooked Rancho Gordo rebosero beans, lightly mashed
  • 1/2 cup Don Froylan’s queso cotija
  • 1 package Crema Hondureรฑa (Crema Mexicana will suffice)
  • 3 eggs, scrambled
  1. Prepare your tortillas: Mix masa with water, roll out tortillas and cook on a hot flat skillet.
  2. Serve ingredients on the tortillas.
Great ingredients make great food. Local cheese, Rancho Gordo beans and farmers market eggs made for one tasty meal.

Great ingredients make great food. Local cheese, Rancho Gordo beans and farmers market eggs made for one tasty meal.

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