073 Honduras – Baleadas and Elote Loco Catracho

073 Honduras - Baleadas and Elote Loco

Baleadas and Elote Loco Catracho

This was my first time making flour tortillas from scratch and it went better than I thought it would. Honduran flour tortillas are thicker than their Mexican counterpart. They have a soft pillowy texture similar to pita bread. The elote loco (crazy corn) is really addictive.



Flour tortillas (recipe below) — 8

Refried beans — 2 cups

Crumbled queso cotija – 1/2 cup

Mexican-style sour cream (cream agria) — 1/4 cup


1. Heat an un-greased griddle, comal or skillet over medium flame. Meanwhile, heat up the refried beans in a saucepan, stirring in a little water.

2. Place a tortilla into the skillet and heat it on both sides to soften it up. Place the tortilla on a serving plate. Smear some refried beans on one half of the tortilla, sprinkle it with some crumbled cheese and drizzle it with a little sour cream. Fold the tortilla in half over the filling.

3. Repeat with the remaining tortillas and serve hot.



Flour — 2 cups

Baking powder — 1 teaspoon

Salt — pinch

Water or milk — 1/2 to 3/4 cup

Butter, lard or oil — 3 tablespoons


1. Mix together the flour baking powder and salt in a large bowl. Stir in 1/2 cup of the water or milk to form a dough. Work in the butter, lard or oil until smooth. Add more liquid or flour as needed to form a smooth dough that isn’t too sticky.

2. Remove the dough to a floured work surface and knead until smooth. Cover with a clean dish towel and set aside to rest for at least 30 minutes.

3. Heat an un-greased comal, griddle or skillet over medium flame. Cut the dough into 8 equal portions and roll each portion into a ball. Roll each ball out into roughly an 8-inch round, about 1/8-inch thick.

4. Place a dough round onto the hot comal and cook for about 1 minute on each side, or until the tortilla has browned spots and is lightly puffed. Set aside and repeat with the remaining dough rounds.

Elote Loco Catracho (Honduran Crazy Corn)

-1 grilled corn on the cob (to my taste, but you can always boil it!)
-2 tsps of “crema centroamericana” (Central American sour cream)
-1/3 cup of crumbled dry cheese (“queso seco”)
-1 tsp of lime juice
*spicy is optional! But if you want, add 1 tsp of chile piquín powder

Original recipes found here:



Elote Loco





Author: martymadeitproductions

A Home Chef's Journey

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