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Recipe to prepare Special Baleadas Honduran style

Recipe to prepare Special Baleadas Honduran style

Learn to shoot Honduran style. La Baleada is one of the most traditional foods on the Honduran table.


  • 1½ cups cooked or canned kidney beans, washed and drained
  • 3 tbps onion, chopped into small pieces
  • 1 garlic clove, minced
  • ¼ ground cumin
  • 1 cup chicken broth
  • 1 carrot, grated
  • 1 pickled jalapeño pepper, finely chopped
  • 2 o 3 tbsp white vinegar
  • ½ tbsp of sugar
  • ½ tbsp ground black pepper
  • 8 wheat flour tortillas
  • ½ cup Honduran butter
  • 2 cups shredded cabbage
  • Salt to taste


To prepare the filling

  • Place the kidney beans, onion, garlic, cumin, and broth over high heat in a medium nonstick skillet. Bring to a boil, lower the heat to medium and simmer for 5 minutes, or until all the broth has been absorbed. Season with salt and pepper.
  • Take it off the heat and let it cool for 2 to 3 minutes. Squash the beans with the back of a spoon.

To prepare the salad

  • Put the cabbage, carrot, chili, 2 tbsp. vinegar, sugar, salt, and pepper in large bowl. Mix well. Taste and season with more vinegar and salt, if desired.

To prepare the bullets

  • Heat tortillas over high heat on a comal (tortilla warming plate) or small nonstick skillet for 15 seconds on each side, or until soft and pliable.
  • Spread the tortillas out on a work surface and top each with 3 Tbsp. of bean mixture already prepared. Roll up the tortillas and secure the rolls with toothpicks, if necessary.
  • Arrange the baleadas on individual plates or a large platter and garnish with the Honduran butter and salad.