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
- Sift the flour, baking powder and 2 teaspoons of salt together in a bowl and a well in the centre.
- Pour in the groundnut oil and approximately 200ml of lukewarm water, and mix with a knife until it comes together.
- 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.
- Place a large non-stick frying pan over low-medium heat and pour in a glug of the oil.
- Add the garlic, onions and cumin and sauté for approximately 10 minutes, until soft and sticky.
- 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.
- Mash the refried beans for a coarse texture, or blitz them in a blender for a smoother texture.
- Return the beans to the frying pan and leave one side for reheating later.
- When the dough has risen, divide it into 12 even pieces and roll them into balls.
- Flatten out each one, then, on a sloured surface, roll them out into a tortilla 2mm thick and approximately 18cm in diameter.
- 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).
- Cover warm tortillas with kitchen foil while frying the remaining tortillas.
- When ready to serve, lay out chosen toppings.
- 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.
- Scatter over the chilli and coriander, add toppings and serve with lime wedges on the side, for squeezing over.