This blog was about breaking a culinary cycle – 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 – eggs, beans, cream and cheese on a tortilla. But I spiced it up, finding crema hondureña 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 – tasty, meaty, delicious.
Even better – Emily made this meal, so I didn’t have to!
- 1 cup masa harina
- 2 cups cooked Rancho Gordo rebosero beans, lightly mashed
- 1/2 cup Don Froylan’s queso cotija
- 1 package Crema Hondureña (Crema Mexicana will suffice)
- 3 eggs, scrambled
- Prepare your tortillas: Mix masa with water, roll out tortillas and cook on a hot flat skillet.
- Serve ingredients on the tortillas.