BALEADAS (Flour Tortilla) #Flourtortilla #Homemade #Latinfood

Blend the cooked red beans until smooth.

Heat olive oil in a medium heat pan and add the caramelized red onion.

Add the blended beans and mix well, cooking on low heat.

In a mixing bowl, combine 6 cups of all-purpose flour, 1/4 cup of olive oil, 2 teaspoons of baking powder, and 1/2 teaspoon of salt.

Slowly incorporate 3 cups of room temperature water into the flour mixture until it reaches a clay-like texture, using about 2 cups of water in total.

Knead the dough on an oiled cutting board until smooth, then roll it into small balls.

Let the dough balls rest for 20 to 30 minutes, covered with a cloth.

Scramble 2 eggs in a pan with a little olive oil and salt until cooked.

Stretch each dough ball into a tortilla shape, turning and rolling until thin.

Preheat a griddle on medium heat for 5 minutes, then cook each tortilla for 10 to 15 seconds on each side until air bubbles form.

Assemble the baleadas by spreading refried beans and sour cream on the tortilla, folding it in half.

For a special baleada, add shredded hot cheese, avocado, and scrambled eggs before folding.

Equipment Needed

Dietary

Allergens