Baleadas (recipe). One dish typical traditional and most representative of the food Honduras, especially in the area north of the country , which captivates everyone with its simple preparation and their delicious combinations.
- 1½ cups. of beanscolored cooked or canned, rinsed and drained.
- 3 tbsp. of onion, diced.
- 1 cloveof garlic , chopped into small pieces.
- ¼ tsp. of cumin
- 1 cup chickenbroth .
- 1 carrot, grated
- 1 pickled jalapeño pepper, diced.
- 2-3 tbsp. of white vinegar.
- ½ tsp. of sugar.
- ½ tsp. of black pepper
- 8 wheat flourtortillas .
- ½ tz. of Honduran butter.
- Salad: 2 cups. of cabbage( cabbage , cabbage) chopped into strips.
To prepare the filling : put the red beans , onion , garlic , cumin and broth over high heat in a medium non-stick frying pan . Let it boil, lower the heat to medium and let it boil for 5 minutes, or until all the broth has been absorbed. Season with salt and pepper . Take it off the heat and let it cool for 2 to 3 minutes. Crush the beans with the back of a spoon .
To prepare the salad : put the cabbage , carrot , chili, 2 tbsp. of vinegar , the sugar , salt and pepper in a bowl (container) large. Mix well. Try and season with more vinegar and salt, if desired.
To prepare the baleadas: put the tortillas to heat over high heat on a comal (griddle to heat tortillas) or in a small non-stick frying pan for 15 seconds on each side, or until they are soft and flexible. Spread the tortillas out on a work surface and top each with 3 tablespoons of the prepared bean mixture. Roll up the tortillas and hold the rolls with toothpicks, if necessary. Place the baleadas in individual plates or a large plate and garnish with the Honduran butter and the salad.