Читать книгу The Healthy Teen Cookbook - Remmi Smith - Страница 19

Honduran Baleadas

Prep time: 15 minutes • Cook time: 30 minutes

Ingredients:

1 Tbsp. olive oil

1½ lb. sirloin or beef round (sliced in 1” pieces)

2 garlic cloves (sliced)

1 cup onion (medium dice)

2 poblano peppers (medium dice)

1 Tbsp. jalapeño pepper (diced)

28 oz. diced tomatoes

½ to ¾ cup vegetable stock

½ tsp. cumin

¼ tsp. oregano

2 Tbsp. cornstarch (mixed with 1 Tbsp. water)

1-14 oz. can pinto beans (rinsed/drained)

4 eggs (hard-boiled and sliced)

8 small flour tortillas or 4 large flour tortillas (see Remmi Notes below)

Sour cream (low fat or nonfat)

Directions:

In a medium pan, add the olive oil, meat, onion, garlic, and peppers, and sauté until meat is browned. Add the tomatoes, vegetable stock, cumin, and oregano. Bring to a boil, then add the cornstarch/water mixture and stir. Turn the heat to low and cover pan with a lid; let simmer for 30 minutes.

To serve, place 2 Tbsp. of pinto beans on one half of the flour tortilla. Spoon ⅓ to ½ cup of meat mixture over the beans. Place a spoonful of egg slices on top of meat. Fold the top half over the meat mixture. Dip Baleadas in sour cream and enjoy!

Remmi Notes: The Baleada is often referred to as “The Honduran Burrito.” There are many different ingredients you can use to make Baleadas…research different recipes. This dish is so delicious!!! I also make homemade flour tortillas, which are not difficult to make, and the fresh taste is worth it!