I have many favorite Honduran foods, and Baleadas is one of them! However, it is important to make them from scratch, or at least it is to me. I tried the lazy way of buying store bought tortillas when I didn't have time, but it wasn't the same. I decided to go watch a pro make flour tortillas with her hands (no press!) and practice making them myself.
First I tried to guess how much of each ingredient she was using since she doesn't measure. She was making baleadas for about 30 people, so she used a 5 lb bag of flour. They she put two sticks of melted butter and a swirl squirt of that cream called Sula. The "swirl squirt" is pictured above. I think she added some Mazoloa oil as well, but I don't remember how much. After she mixed that together she would add water until it was the right consistency.
Next, you have to roll the dough into balls and place them in rows, slightly touching, and cover them with damp paper towels. She said it is better to let them sit for awhile before making the tortillas (it helps them keep their shape when your stretching them with your hands). After she has all 60 or so done, she takes the first ball she made and shapes it into a round disc, and then does some magic to make it stretch out into a huge, perfect circle. She places it on the comal to cook it and then it's ready to eat!
At the same time, you should have the beans going! If you've already soaked and boiled beans, then you can do one of two things. One option is blending them in the blender, the other is to refry them while mashing them into an almost paste-like substance. When they're done, spread them on a tortilla, add some Sula, and enjoy :)
First I tried to guess how much of each ingredient she was using since she doesn't measure. She was making baleadas for about 30 people, so she used a 5 lb bag of flour. They she put two sticks of melted butter and a swirl squirt of that cream called Sula. The "swirl squirt" is pictured above. I think she added some Mazoloa oil as well, but I don't remember how much. After she mixed that together she would add water until it was the right consistency.
Next, you have to roll the dough into balls and place them in rows, slightly touching, and cover them with damp paper towels. She said it is better to let them sit for awhile before making the tortillas (it helps them keep their shape when your stretching them with your hands). After she has all 60 or so done, she takes the first ball she made and shapes it into a round disc, and then does some magic to make it stretch out into a huge, perfect circle. She places it on the comal to cook it and then it's ready to eat!
At the same time, you should have the beans going! If you've already soaked and boiled beans, then you can do one of two things. One option is blending them in the blender, the other is to refry them while mashing them into an almost paste-like substance. When they're done, spread them on a tortilla, add some Sula, and enjoy :)
Hello from a fellow misionera. We were in Venezuela for over 20 years ad are no working in Paraguay. I followed you over from La Gringa's.
ReplyDeleteI'm happy to find another misionera! I think I'll probably do missionary work my entire life. There is nothing more rewarding :)
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