Baleada

If using dried beans, soak them overnight in water, then boil with a quartered onion until completely soft, about ninety minutes. Drain, reserving one cup of the cooking liquid for mashing to the right consistency.

Heat oil in a skillet, saute the diced onion and garlic until fragrant, add the cooked beans, and mash with a potato masher or fork, adding splashes of reserved liquid until you have a smooth, spreadable paste. Season with salt.

Make the tortilla dough by mixing the flour, baking powder, and salt, then rubbing in the shortening with your fingertips until the mixture resembles coarse crumbs. Add warm water gradually and knead for three minutes into a soft ball.

Divide the dough into eight equal portions and roll each into a ball. Cover with a damp towel and let rest for fifteen minutes, which relaxes the gluten and makes the dough easier to roll out without springing back.

Roll each ball on a lightly floured surface into a thick circle about eighteen centimetres in diameter. These tortillas should be noticeably thicker than Mexican-style tortillas, which is the signature baleada characteristic.

Cook each tortilla on a hot, dry griddle or comal over medium-high heat for about sixty seconds per side until lightly puffed, with golden-brown spots appearing on the surface. Stack and keep warm in a towel.

To assemble each baleada, spread a generous layer of warm refried beans across one half of the tortilla, then top with crumbled cheese, a drizzle of crema, and optional scrambled eggs or avocado slices.

Fold the tortilla in half over the filling and serve immediately while the tortilla is still warm and pliable. For a baleada especial, include both the scrambled eggs and avocado along with the standard cheese and crema.