Well, well, well, if it isn’t one of Honduras’ most treasured snacks, making an appearance in your kitchen soon! Yes, you guessed it—I’m talking about Catrachitas. They’re not just your ordinary snack.
This traditional dish has layers (literally), and, lucky for us, they’re pretty straightforward to whip up at home. Forget the usual chips and dip; it’s time to get serious about your snacks.
This is a continuation of my “Around the World in 80 Plates” series, where I talk about the recipes I learned during my travels. After Mexican and Guatemalan foods, we’re traveling to Honduras to dig up some tasty recipes. Roll up your sleeves, and let’s get started, shall we?
Ingredients You’ll Need
Let’s make sure your pantry is ready for action. Here’s what you’ll need to start preparing your Catrachita:
- 1 Corn Flour & 1 Cup of Water (For those homemade tortillas).
- 1 Cup of Cooked Beans: Catrachitas won’t be Catrachitas without their bean-y heart.
- 2 Onion, 1 Tomato, 1 Bell Pepper: Get chopping!
- 1/2 Cup of Tomato Sauce: Just a drizzle.
- Queso Duro or Parmesan Cheese (Add According to Your Taste): Everything’s better with cheese, and this dish is not any different.
- 1 Avocado: For that creamy, dreamy touch.
- 1 Cup of Oil
- 1 Lemon & 1 Cilantro: For that zesty finish.
- Salt & Pepper (Add According to Your Taste)
Step-by-Step Preparation
Tortillas
- Mix corn flour and water. You’re aiming for a dough that doesn’t stick to your hands—just like playdough.
- Shape into balls, flatten (think mini UFOs), and fry them till they’re golden. Congratulations, you’ve just made delicious home-made tortillas.
Refried Beans
- Sauté those beans with onions until they’re nice and tight together.
- Blend, cook, and stir until you get that smooth texture. If the kitchen smells like a bean festival, you’re on the right track.
Chimol (Salsa)
- Chop your onions, chili, tomatoes, and cilantro as finely as your patience allows.
- Season with salt, pepper, and enough lemon juice to wake up all those flavors.
The Grand Assembly
Now that your components are ready, let’s build these beauties:
- Prepare your tortillas.
- Smear generously with refried beans—don’t skimp, or you’ll regret it.
- Add a hearty spoon of chimol on top.
- Sprinkle with grated cheese.
- Crown it with slices of avocado and a drizzle of tomato sauce. It’s almost too pretty to eat. Almost.
Bonus Cooking Tips
Here’s a tip that might save your snack time: Start with the beans. Those tortillas might get a tad cold while you’re perfecting your refried beans, and we can’t have that, can we? Using a pressure cooker for the beans might be a wise move unless you enjoy watching beans simmer for ages.
When You Can’t Find Queso Duro
No queso duro? No problem. Parmesan is a decent stand-in, but if you’re feeling adventurous, throw in some mozzarella. It’s not traditional, but then again, experimenting is always fun.
Timing Is Everything
Here’s the breakdown:
- Preparation: About 30 minutes.
- Cooking: 15 minutes, give or take.
- Total: 45 minutes from start to finish.
There you have it. In less than an hour, you’ve traveled (culinarily speaking) to Honduras and back and brought with you a plate of delicious Catrachitas. Not bad for an evening’s work, right?
