Baleadas

Method

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1. Rub the lard into the flour, baking powder and salt.

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2. Add the warm water and knead 6 minutes to a soft, smooth dough.

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3. Cover and rest 30 minutes.

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4. Heat the oil and fry the onion for 5 minutes, then the garlic and cumin for 1 minute.

   Mark done Start 5 min timer

5. Add the beans with a splash of their liquid and the bean salt and mash to a thick paste over the heat, about 6 minutes.

   Mark done Start 6 min timer

6. Divide the dough into 8 and roll each into a round about 18 cm across and 3 mm thick.

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7. Cook each on a dry pan over a medium-high heat for 45 seconds a side, until puffed and blistered but still soft.

   Mark done Start 45 sec timer

8. Keep them wrapped in a cloth as you go.

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9. Spread each tortilla with the warm bean paste.

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10. Add crema, crumbled cheese, avocado and coriander, fold in half and eat at once.

    Mark done

Chef’s Tips

• Thick and soft, not thin and crisp.
• Rest the dough or it fights you.
• Forty-five seconds a side and into a cloth.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Scrambled eggs
• Fried plantain
• Strong coffee

Storage & Reheating

Cooked tortillas keep 2 days wrapped. Assemble to order.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.