Baleadas

Step by stepInstructions

1. In a bowl, mix the flour, salt, and baking powder, then add the water and oil and knead into a soft, smooth dough, about five minutes
2. Cover the dough and let it rest for fifteen minutes so the gluten relaxes and the tortillas stay pliable
3. Divide the dough into four equal balls and roll each one into a thin round, about eight inches across
4. Cook each tortilla on a hot, lightly oiled griddle or comal until blistered and cooked through but still soft, about one minute per side, and keep them wrapped in a clean cloth
5. Warm the refried beans and scramble the eggs if making the especial version
6. Spread a generous layer of beans over one half of each tortilla, then add crema and crumbled cheese, plus egg and avocado if you like
7. Fold the tortilla over the filling and toast the folded baleada on the griddle for a minute per side, then serve hot with coffee or a splash of hot sauce