Baked Baleadas with Coconut Beans and Pineapple Slaw

Instructions

1. 1

   1. Preheat the oven to 400°F (200°C). Line a baking sheet or tray with parchment paper.

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   2. Make the slaw: in a bowl, combine the pineapple, 50 g thinly sliced onion, white vinegar, lime juice, cilantro, 2 g salt, and black pepper. Mix well and let it rest for 15 minutes while you continue with the recipe.

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   3. Make the baleada dough: in a large bowl, mix the all-purpose flour, baking powder, and 3 g salt. Add the vegetable shortening and rub it in with your fingers until the mixture looks sandy. Gradually add the warm water until a soft dough forms. Knead for 4 to 5 minutes until smooth.

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   4. Divide the dough into 4 equal portions. Shape into balls, cover with a towel, and let rest for 10 minutes.

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   5. While the dough rests, cook the beans. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Sauté 50 g chopped onion and the garlic for 2 to 3 minutes, until fragrant.

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   6. Add the cooked red beans, coconut milk, cumin, and 3 g salt. Cook for 8 to 10 minutes, mashing some of the beans with a spoon to create a thick, creamy texture. Remove from the heat.

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   7. Roll each dough ball into a thin 8-inch circle or oval. Heat a griddle or large skillet over medium heat and cook each tortilla for 1 minute per side, just until light spots appear. Do not brown too much.

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   8. Place the partially cooked tortillas on the baking sheet. Brush them with the melted butter and bake for 6 to 8 minutes at 400°F (200°C), until fully cooked but still flexible.

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   9. To assemble, spread each tortilla with a portion of the coconut beans. Add crumbled fresh cheese, avocado slices, and a generous amount of pineapple slaw.

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    10. Fold each baleada in half and serve right away while warm. If desired, add a few extra drops of lime juice at the end.