Traditional Baleadas
Ingredients
- 4 pcSoft tortilla (for filling), made from corn (whole)
- 400 gRed bean (cooked and drained)
- 30 gLard (for frying)
- 1 pcOnion (finely chopped)
- 1 pcGarlic (pressed)
- 4 pcEgg (beaten)
- 2 pcPersea americana Mill. (sliced)
- 100 mlCream (thick)
- 100 gFresh cheese (crumbled)
- 1 pinchGray sea salt
- 80 gQueso Duro (grated)
Method
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.
- 1
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
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
