Traditional Baleadas

A soft, warm wheat tortilla filled with creamy bean puree and thick cream. The contrast between the richness of the lard and the fresh avocado creates a perfect balance.

• Prep time: 15 min
• Cook time: 20 min
• Difficulty: Easy
• Calories: 932
• Protein: 36 g
• Carbs: 73 g
• Fat: 53 g

Ingredients

• 4 piece Soft tortilla (for filling), made from corn ( whole )
• 400 g Red bean ( cooked and drained )
• 30 g Lard ( for frying )
• 1 piece Onion ( finely chopped )
• 1 piece Garlic ( pressed )
• 4 piece Egg ( beaten )
• 2 piece Persea americana Mill. ( sliced )
• 100 ml Cream ( thick )
• 100 g Fresh cheese ( crumbled )
• 1 pinch Gray sea salt
• 80 g Queso Duro ( grated )

Instructions

1. Preparation of the aromatic base

   In a skillet, melt the lard. Add the finely chopped onion and garlic. Let sweat without browning until the onion is translucent and the smell of hot fat fills the room.

2. Cooking and mashing the beans

   Pour in the red beans with a bit of their cooking liquid. Mash them with a fork or a potato masher directly in the pan. The texture should be smooth, thick, and generously coat the spoon.

3. Egg preparation

   Beat the eggs with a pinch of salt. Cook them quickly in a hot pan with a drizzle of oil. They should remain soft and slightly runny; do not overcook them to keep them tender.

4. Heating the tortillas

   Place the tortillas on a very hot griddle for a few seconds on each side. They should become very soft and start to puff up slightly without hardening.

5. Final assembly

   Spread a large spoonful of bean puree over half of the tortilla. Add the eggs, avocado slices, a touch of fresh cheese, sprinkle generously with queso duro, and finish with a drizzle of cream. Fold in half and serve immediately while steaming hot.

Chef's tips

• Do not discard all the bean liquid; it helps adjust the creaminess of the puree.
• Lard is the key to the flavor: it provides a depth that oil simply doesn't have.

Storage

Store the bean puree separately in the fridge for up to 3 days. Assemble at the last minute to prevent the tortilla from getting soggy.