The Food Tour - A Meal From Honduras

Combine 2 cups of dried red kidney beans with 10 cups of water and bring to a boil.

Let beans boil for 3 minutes, then cover and let sit overnight.

In a bowl, add 68 grams of flour, 1/4 teaspoon of salt, 1/4 teaspoon of baking powder, 1 tablespoon of shortening, and 85 grams of water.

Knead into a ball, adding 135 grams of flour if the dough is too soupy, then let rest in the fridge.

Boil 7 cups of water, add 1 cup of washed rice and a cinnamon stick, and boil uncovered for 18 minutes.

Strain the rice, discard the cinnamon, and return rice to the pot.

Add 12 ounces of evaporated milk, 14 ounces of condensed milk, and 1 cup of whole milk to the rice and bring to a boil.

Once boiling, reduce heat to low and stir in 3/4 cup of golden raisins, cooking for about 20 minutes while stirring constantly until thickened.

In a cast iron skillet, heat 2 tablespoons of oil and sauté chopped onion for 12-15 minutes until translucent and slightly charred, then set aside.

In a blender, combine 2/3 cup of bean broth, 4 cups of cooked beans, 3/4 teaspoon of salt, 1 teaspoon of ground cumin, and the sautéed onions, and blend until smooth.

In the cast iron skillet, heat 2 tablespoons of oil, add the blended beans, and cook for about 2 minutes without stirring, then mix and cook a little longer before removing from heat.

Divide the tortilla dough into 6 portions, roll each into a ball, and cook in a hot cast iron skillet until bubbles form, then flip and cook the other side.

Assemble the baleadas by placing refried beans, fresh farmer's cheese, monta kilo rata, and hot sauce onto the tortillas.

Equipment Needed

Dietary

Allergens