Honduran-Style Chicken Baleadas Recipe

Name: Honduran-Style Chicken Baleadas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Caribbean
Ingredients: 500 G Chicken Breast Steaks 500g Garlic Butter; 50G Pepper Black Ground BWFO; 440G La Costena Refried Black Beans, 440G; - Longley Farm Freshly Soured Cream; 250 Ml PLJ Lemon Juice Original Sharp 500ml; - Budgen Mission 6 Tortillas Plain 368G; - Pataks Lime Pickle; 100 G Trs Ground Cumin Jeera Powder; 100 G Natco Paprika Powder; 100 G East End Garlic Powder; 750 G Top-Op Table Salt Drums; 1 Ltr Ktc Sunflower Oil; 1 Kg Dallari 00 Flour, 1Kg

Caribbean cuisine · 429 calories

About this recipe

Honduran-Style Chicken Baleadas are a beloved street food staple made with soft flour tortillas, creamy refried beans, seasoned shredded chicken, and a dollop of tangy sour cream. This hearty and flavorful dish brings the essence of Honduras to your family table.

Ingredients

500 G Chicken Breast Steaks 500g Garlic Butter
50G Pepper Black Ground BWFO
440G La Costena Refried Black Beans, 440G
- Longley Farm Freshly Soured Cream
250 Ml PLJ Lemon Juice Original Sharp 500ml
- Budgen Mission 6 Tortillas Plain 368G
- Pataks Lime Pickle
100 G Trs Ground Cumin Jeera Powder
100 G Natco Paprika Powder
100 G East End Garlic Powder
750 G Top-Op Table Salt Drums
1 Ltr Ktc Sunflower Oil
1 Kg Dallari 00 Flour, 1Kg

Instructions

1. In a medium bowl, season the chicken breasts with cumin, paprika, garlic powder, salt, and black pepper. Ensure the chicken is evenly coated.
2. Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the seasoned chicken breasts and cook for 6-8 minutes per side, or until fully cooked and golden brown. Remove from the skillet and let rest for 5 minutes before shredding with two forks.
3. While the chicken is cooking, heat another skillet over medium heat. Add the refried beans and stir occasionally for 5-7 minutes until warmed through. Set aside and keep warm.
4. In a small bowl, mix the sour cream with the lime juice and a pinch of salt to create a tangy crema. Set aside.
5. Warm the flour tortillas on a dry skillet over medium heat for 1-2 minutes on each side, or until soft and pliable. Stack them on a plate and cover with a clean kitchen towel to keep warm.
6. To assemble the baleadas, spread a generous layer of refried beans on each tortilla. Add a portion of the shredded chicken on top, followed by a drizzle of the lime crema.
7. Garnish with sliced avocado and chopped cilantro, if desired. Fold the tortilla in half to create a half-moon shape.
8. Serve immediately with lime wedges on the side for an extra burst of flavor.