Ingredients
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Beans
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1 Pound Red Beans
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3 Quarts Veggie Broth
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1 Dried New Mexico Chili
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4 Cloves Garlic
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1 Onion
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Tortillas
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2.5 Cups Flour
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1 Teaspoon Kosher Salt
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1 Teaspoon Baking Powder
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6 Tablespoons Melted Coconut Oil
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1 Cup Water
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Other Ingredients
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8 Eggs
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4 Ounces Queso Fresco or Cotija Cheese
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8 Ounces Honduran Crema or Crema Mexicana
Directions
- Prepare Beans: Combine red beans, veggie stock, and whole New Mexico Dried Chili into a large pot or pressure cooker. Chop onion and mince garlic and add to the pot.
- If using a regular pot: Cover and bring to a simmer. Simmer beans until tender (3-4 hours). Add additional water as needed.
- If using a pressure cooker: Bring to high pressure and cook for 60 minutes. Use the quick-release method to let out the steam.
- For both methods: Once finished, strain, and reserve the liquid from the beans. Blend the beans in a high powered blender or using an immersion blender until they are very smooth. If needed, you can add a small amount of the cooking liquid back into the beans if they are not blending or are too thick.
- Prepare Dough: While the beans are cooking, prepare the dough for the tortillas. In a large bowl combine the flour, salt, and baking powder. Melt the coconut oil and pour it into the flour mixture along with about half of the water. Mix and stir with your hands, adding enough of the remaining water to make a thick dough that is soft but not sticky. Place the dough out onto a flat work surface and knead for 5-6 minutes until the dough is smooth. Add small amounts of flour as you knead the dough to avoid sticking. Cover the dough with a towel and let rest for 10 minutes.
- Make Tortillas: Heat a large skillet over medium-high heat. Divide the dough evenly into 8 pieces and form each into a ball. Roll each ball into a thin disk about 8-9 inches in diameter. Place the tortillas one at a time onto the preheated pan and cook for about 1 minute per side until they are golden brown on both sides. Remove from the heat and keep covered in a warm place.
- Prepare Toppings: Crack the eggs into a bowl and whip with a whisk or fork until frothy. Heat a frying pan over medium heat and add a small amount of butter or oil. Add the eggs and cook and stir until the eggs have set. Finely grate or crumble the cheese.
- Assemble Baleadas: Place a large portion of the beans onto a tortilla top with a scoop of eggs then drizzle on the crema. Sprinkle the cheese on top to finish it off. Fold in half and enjoy!
Meal Prep Tip:
Store each of the ingredients in separate containers. Heat each ingredient separately (excluding cheese and crema) before assembling. Eggs typically do not last well in the fridge so if possible, make them just before eating but they can be stored for a day or two once cooked. The beans and tortillas will last 5 days when stored in airtight containers in the refrigerator.
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