Hungry for Honduras


Pronounced baleˈaða in Spanish, a Baleanda is funny name for a favorite traditional dish in Honduras. In the US, it is comparable to a soft taco and just as yummy!



  • 500 g plain flour, plus extra extra for dusting
  • 1 tbsp baking powder
  • 125 ml groundnut oil, plus extra for frying
  • 2 cloves of finely sliced garlic
  • 2 finely chopped onions
  • 1 tsp cumin
  • 2 x 400g tins of drained kidney beans
  • 2 tbsp sour cream
  • splash of white vinegar
  • 1-2 deseeded and finely chopped red chillies for serving
  • 1 bunch of finely chopped coriander for serving
  • lime wedges for serving


  • 220 g sliced and fried chorizo
  • 150 g coarsely grated cheddar cheese
  • 150 g chunks of feta cheese
  • 2-4 sliced avocados dressed with lime juice
  • 4-6 large fried free-range eggs
  • chili sauce


  1. Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and a well in the centre.
  2. Pour in the groundnut oil and approximately 200ml of lukewarm water, and mix with a knife until it comes together.
  3. Tip the dough onto a floured work surface and knead for 4-5 minutes, until smooth and elastic, then return it to the bowl, cover with a tea towel and leave to prove for 1 hour.
  4. Place a large non-stick frying pan over low-medium heat and pour in a glug of the oil.
  5. Add the garlic, onions and cumin and sauté for approximately 10 minutes, until soft and sticky.
  6. Turn up the heat to medium, stir in the kidney beans, sour cream and vinegar, season well and simmer for approximately 5 minutes, until the beans have softened.
  7. Mash the refried beans for a coarse texture, or blitz them in a blender for a smoother texture.
  8. Return the beans to the frying pan and leave one side for reheating later.
  9. When the dough has risen, divide it into 12 even pieces and roll them into balls.
  10. Flatten out each one, then, on a sloured surface, roll them out into a tortilla 2mm thick and approximately 18cm in diameter.
  11. Place a large non-stick frying pan over medium heat and, once hot, dry-fry each tortilla for 1 minute on each side, until slightly coloured (they should be soft enough to roll).
  12. Cover warm tortillas with kitchen foil while frying the remaining tortillas.
  13. When ready to serve, lay out chosen toppings.
  14. Place the pan of bean mixture over low-medium heat for 1-2 minutes, until warmed through, then spread a couple of spoonfuls of each tortilla.
  15. Scatter over the chilli and coriander, add toppings and serve with lime wedges on the side, for squeezing over.