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.