Discover the vibrant flavors and rich culinary heritage of Honduras with these 18 mouth-watering recipes. From traditional breakfast dishes to comforting soups and decadent desserts, Honduran cuisine has something for every occasion.
Start your day off right with a plate of warm Baleadas with refried beans and cheese, or satisfy your cravings with Pollo con Tajadas (fried chicken with plantain slices). For a taste of the country’s rich cultural heritage, try Sopa de Mondongo (tripe soup), a hearty and comforting dish that’s been passed down through generations.
These are just a few of the many delicious recipes you’ll find in this collection, which showcases the diversity and complexity of Honduran cuisine. Whether you’re looking for a new twist on old favorites or inspiration for your next dinner party, these 18 flavorful recipes are sure to satisfy.
Baleadas with refried beans and cheese
A classic Honduran dish, baleadas are simple, satisfying wraps filled with refried beans, melted cheese, and a sprinkle of love. In this recipe, we’ll show you how to make the perfect baleada at home.
Ingredients:
– 4 corn tortillas
– 1 cup refried beans
– 2 tablespoons butter or oil
– 2 cups shredded cheese (Monterey Jack or Cheddar work well)
– Salt and pepper to taste
– Optional toppings: diced onions, cilantro, sour cream
Instructions:
1. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
2. Spread about 1/4 cup of refried beans onto each tortilla, leaving a small border around the edges.
3. Place a slice or two of cheese on top of the beans.
4. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll into a neat package.
5. Repeat with remaining ingredients.
6. Serve immediately and customize with your favorite toppings.
Cooking Time: 10 minutes
Pollo con Tajadas (fried chicken with plantain slices)
In this classic Latin American dish, juicy fried chicken is paired with crispy plantain slices for a flavorful and textural delight. This easy-to-make recipe is perfect for a quick weeknight dinner or a weekend gathering.
Ingredients:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 ripe plantain, peeled and sliced into 1/4-inch thick rounds
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 1 cup buttermilk
– Vegetable oil for frying
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dip chicken pieces in buttermilk, then coat in flour mixture, shaking off excess.
3. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat.
4. Fry chicken until golden brown, about 5-7 minutes per side.
5. Meanwhile, fry plantain slices in the same oil until crispy and golden, about 2-3 minutes per side.
6. Drain on paper towels and serve hot.
Cooking Time: About 20-25 minutes.
Sopa de Mondongo (tripe soup)
This hearty Colombian soup is a staple of many households, made with tender tripe and a rich broth flavored with vegetables and spices.
Ingredients:
– 1 pound beef tripe, cleaned and cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 carrot, chopped
– 1 celery stalk, chopped
– 4 cups beef broth
– 1 teaspoon ground cumin
– Salt and black pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion, garlic, carrot, and celery; cook until vegetables are tender, about 5 minutes.
3. Add tripe and beef broth; bring to a boil, then reduce heat and simmer for 30 minutes or until tripe is tender.
4. Season with cumin, salt, and pepper.
5. Serve hot, garnished with cilantro leaves.
Cooking Time: 1 hour
Pastelitos de Carne (Honduran meat turnovers)
In Honduras, Pastelitos de Carne are a beloved snack and a staple at many family gatherings. These flaky, savory turnovers filled with seasoned beef and onions are easy to make and perfect for a quick lunch or dinner.
Ingredients:
– 1 package of puff pastry, thawed
– 1 pound ground beef
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and pepper to taste
– 1 egg, beaten (for brushing pastry)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion and minced garlic to the skillet and cook until the onion is translucent.
4. Season the mixture with paprika, cumin, salt, and pepper to taste.
5. Roll out the puff pastry on a floured surface to about 1/8 inch thickness.
6. Spoon the beef mixture onto one half of the pastry, leaving a 1/2 inch border around the edges.
7. Brush the edges with beaten egg and fold the other half of the pastry over the filling, pressing gently to seal.
8. Place the pastelitos on a baking sheet lined with parchment paper and brush tops with beaten egg.
9. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Enchiladas Hondureñas (Honduran-style enchiladas)
Experience the rich flavors of Honduras with these tender enchiladas wrapped in a savory sauce and melted cheese.
Ingredients:
– 8 corn tortillas
– 1 pound ground beef or chicken, cooked and seasoned
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) tomato soup
– 1/4 cup chopped fresh cilantro
– 1 teaspoon paprika
– Salt and pepper, to taste
– Vegetable oil, for brushing
– Shredded cheese (Monterey Jack or Cheddar), for serving
Instructions:
1. Preheat oven to 375°F.
2. In a large skillet, heat some vegetable oil over medium-high heat. Add the onion and garlic; cook until softened.
3. Add the cooked ground beef or chicken to the skillet; stir to combine with the onion mixture.
4. Brush both sides of tortillas with water, then wrap them around the meat mixture, leaving a 1-inch margin at the top.
5. Place the wrapped tortillas in a baking dish, seam-side down. Pour the tomato soup over the enchiladas and sprinkle with paprika, salt, and pepper.
6. Bake for 20-25 minutes or until the cheese is melted and bubbly. Serve hot, topped with chopped cilantro and shredded cheese.
Cooking Time: 20-25 minutes
Carne Asada with chimol salsa
Experience the bold flavors of Mexico with this simple and delicious recipe for Carne Asada, grilled skirt steak served with a tangy Chimol salsa.
Ingredients:
– 1 lb beef skirt steak
– 2 tbsp olive oil
– 1 tsp dried oregano
– 1 tsp garlic powder
– Salt and pepper to taste
– Chimol Salsa (recipe below)
– Fresh cilantro, chopped (optional)
Chimol Salsa:
– 1 cup diced fresh tomatoes
– 1/2 cup diced red onion
– 1 jalapeño pepper, seeded and finely chopped
– 2 tbsp lime juice
– Salt to taste
Instructions:
1. Preheat grill to medium-high heat.
2. Season the skirt steak with olive oil, oregano, garlic powder, salt, and pepper.
3. Grill the steak for 5-7 minutes per side, or until it reaches your desired level of doneness.
4. Let the steak rest for 5 minutes before slicing thinly against the grain.
5. Serve with Chimol Salsa and garnish with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Yuca con Chicharrón (fried yuca with pork cracklings)
Savor the crispy texture of yuca paired with the savory flavor of pork cracklings in this classic Dominican recipe. Yuca con Chicharrón is a popular side dish that’s easy to make and perfect for any occasion.
Ingredients:
– 2 large yucas, peeled and cut into 1-inch cubes
– 1/4 cup vegetable oil
– 1/2 cup pork cracklings (chicharrón)
– Salt, to taste
– 2 cloves garlic, minced (optional)
Instructions:
1. Heat the oil in a deep frying pan over medium-high heat.
2. Add the yuca cubes and fry until golden brown, about 5-7 minutes.
3. Remove the yuca from the oil with a slotted spoon and place on paper towels to drain excess oil.
4. In the same oil, add the pork cracklings and cook for an additional 2-3 minutes, or until crispy.
5. Combine the fried yuca and chicharrón in a serving dish. Sprinkle with salt and garlic (if using).
6. Serve hot and enjoy!
Cooking Time: Approximately 15-20 minutes
Sopa de Res (Honduran beef soup)
This hearty soup is a staple of Honduran cuisine, made with tender beef, vegetables, and aromatic spices. A comforting bowl of goodness that warms the soul.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 can diced tomatoes (14.5 oz)
– 4 cups beef broth
– 1 teaspoon ground cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 potatoes, peeled and cubed (optional)
Instructions:
1. In a large pot, brown the beef in a little oil over medium-high heat.
2. Add onions, garlic, carrots, and celery; cook until vegetables are tender.
3. Stir in cumin, paprika, salt, and pepper.
4. Add diced tomatoes, beef broth, and potatoes (if using); bring to a boil.
5. Reduce heat to low and simmer for 1 hour or until beef is tender.
6. Serve hot, garnished with chopped fresh cilantro (optional).
Cooking Time: 1 hour
Tacos Hondureños (Honduran-style tacos)
Experience the bold flavors of Honduras with these mouth-watering tacos, featuring a unique blend of spices and ingredients.
Ingredients:
– 1 pound ground beef (or ground turkey/chicken for variation)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/4 teaspoon smoked paprika
– Salt and pepper to taste
– 8-10 corn tortillas
– Shredded lettuce
– Thinly sliced radishes
– Chopped cilantro
– Sour cream or crema (Honduran sour cream)
– Sliced avocado for garnish
Instructions:
1. In a large skillet, cook the ground beef over medium-high heat until browned, breaking it up with a spoon as needed.
2. Add chopped onion, garlic, cumin, and smoked paprika to the skillet. Cook until the onion is translucent.
3. Season with salt and pepper to taste.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos by spooning the beef mixture onto a warmed tortilla, followed by lettuce, radishes, cilantro, and a dollop of sour cream or crema.
6. Garnish with sliced avocado and serve immediately.
Cooking Time: 15-20 minutes
Rosquillas (Honduran cheese and corn doughnuts)
A traditional Honduran treat, Rosquillas are crispy fried doughnuts filled with melted cheese and a hint of corn. These sweet and savory pastries are perfect for a snack or dessert.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup cornmeal
– 1/4 cup grated queso fresco (or other crumbly cheese)
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1 egg, beaten
– 1 cup whole milk
– Vegetable oil for frying
Instructions:
1. In a large bowl, combine flour, cornmeal, cheese, sugar, and salt.
2. Gradually add the beaten egg and mix until a dough forms.
3. Knead the dough for 5 minutes until smooth.
4. Cover and let rest for 30 minutes.
5. Heat the oil in a deep frying pan to 375°F (190°C).
6. Using a cookie scoop or spoon, drop the dough into the hot oil, making sure not to overcrowd.
7. Fry for 2-3 minutes on each side, until golden brown and crispy.
8. Drain excess oil with paper towels.
9. Serve warm, dust with powdered sugar if desired.
Cooking Time: 15-20 minutes
Arroz con Pollo Hondureño (Honduran chicken and rice)
This traditional Honduran dish is a flavorful and aromatic combination of chicken, rice, and spices. It’s a staple in many Central American households and perfect for a comforting meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups uncooked white rice
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 cups chicken broth
– 1 cup chopped fresh cilantro (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned, about 5-7 minutes. Remove from heat and set aside.
2. In the same skillet, add onion and garlic and sauté until softened, about 3-4 minutes.
3. Add cumin, smoked paprika (if using), salt, and pepper to the skillet and stir for 1 minute.
4. Add rice to the skillet and cook for 1-2 minutes, stirring constantly.
5. Add chicken broth and bring to a boil. Reduce heat to low, cover, and simmer for 20-25 minutes or until liquid is absorbed and rice is cooked.
6. Fluff rice with a fork and stir in cooked chicken. Garnish with cilantro (if using). Serve hot.
Cooking Time: 30-40 minutes
Plátanos Maduros Fritos (fried sweet plantains)
A delicious Dominican-inspired treat that’s perfect as a snack or side dish. These crispy fried plantains are drizzled with honey and sprinkled with cinnamon, making them irresistible to anyone who tries them.
Ingredients:
– 3-4 ripe sweet plantains
– 1 cup all-purpose flour
– 1/2 teaspoon baking powder
– 1/4 teaspoon salt
– 1/4 cup granulated sugar
– 1/2 cup vegetable oil
– Honey and cinnamon for serving (optional)
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. In a shallow dish, mix together flour, baking powder, and salt.
3. Dip each plantain round into the flour mixture, coating both sides evenly.
4. Heat the vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C).
5. Fry the coated plantain rounds in batches for 2-3 minutes on each side, or until golden brown and crispy.
6. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
7. Serve warm with a drizzle of honey and a sprinkle of cinnamon, if desired.
Cooking Time: About 10-12 minutes total.
Pescado Frito con Encurtido (fried fish with pickled onions)
A classic Latin American dish that combines the crispiest fried fish with a tangy and flavorful pickled onion topping. Perfect for a quick and delicious meal.
Ingredients:
– 1 pound of firm white fish (such as tilapia or cod), cut into strips
– 1 cup all-purpose flour
– 1 teaspoon paprika
– 1/2 teaspoon garlic powder
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– Vegetable oil for frying
– 1 large onion, thinly sliced
– 1/2 cup white vinegar
– 1/4 cup water
– 1 tablespoon sugar
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, salt, and pepper.
2. Dredge fish strips in the flour mixture, shaking off excess.
3. Fry fish in hot oil until golden brown and crispy (about 3-4 minutes). Drain on paper towels.
4. To make pickled onions, combine sliced onions, vinegar, water, and sugar in a bowl. Let it sit for at least 30 minutes to allow the flavors to meld.
5. Serve fried fish with pickled onions spooned over the top.
Cooking Time: 15-20 minutes
Horchata Hondureña (Honduran rice drink)
This refreshing beverage is a staple in Honduran cuisine, perfect for hot days or as a thirst quencher any time of the year. Made with simple ingredients and minimal effort, Horchata Hondureña is a delightful treat that’s sure to become a favorite.
Ingredients:
– 2 cups long-grain rice
– 4 cups water
– 1/4 cup sugar
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cloves
Instructions:
1. Rinse the rice thoroughly and soak it in water for at least 4 hours or overnight.
2. Drain and rinse the rice again, then blend it with 4 cups of fresh water until smooth.
3. In a large pot, combine the blended rice mixture, sugar, cinnamon, and cloves. Heat over medium heat, stirring constantly, until the mixture thickens slightly (about 15-20 minutes).
4. Remove from heat and let cool to room temperature.
5. Strain the Horchata through a cheesecloth or fine-mesh sieve into a large pitcher or container.
Cooking Time: 15-20 minutes
Tostones con Frijoles (fried green plantains with beans)
Enjoy the crispy sweetness of fried green plantains paired with creamy, flavorful beans in this classic Puerto Rican dish. This simple recipe is a staple in many Latin American households and makes for a satisfying snack or side dish.
Ingredients:
– 3-4 green plantains
– 1 can black beans, drained and rinsed
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Peel the plantains and slice them into 1-inch rounds.
2. Heat the olive oil in a large skillet over medium-high heat. Fry the plantain slices until golden brown, about 3-4 minutes per side.
3. While the plantains are cooking, combine the black beans, garlic, and salt in a separate pan over low heat. Stir occasionally to prevent burning.
4. Once the plantains are done, remove them from the oil with a slotted spoon and drain on paper towels.
5. Serve the crispy tostones (fried plantain slices) alongside the warm bean mixture.
Cooking Time: 15-20 minutes
Sopa de Frijoles (Honduran bean soup)
A hearty and comforting soup originating from Honduras, Sopa de Frijoles is a staple in many Latin American households. This recipe combines tender beans with aromatic spices and vegetables for a flavorful and nutritious meal.
Ingredients:
– 1 pound dried black beans, soaked overnight and drained
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can diced tomatoes
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Optional: chopped cilantro for garnish
Instructions:
1. In a large pot, sauté the onion, garlic, and red bell pepper in a little oil until tender.
2. Add the soaked black beans, diced tomatoes, vegetable broth, and cumin. Season with salt and pepper to taste.
3. Bring the mixture to a boil, then reduce heat and simmer for 1 hour or until the beans are tender.
4. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 1 hour
Tamales Hondureños (Honduran-style tamales)
Tamales Hondureños are a beloved staple in Honduras, filled with tender beef and wrapped in fragrant banana leaves. This recipe preserves the authentic flavors and techniques of this traditional dish.
Ingredients:
– 2 cups of Maseca corn masa
– 1 cup of shredded beef (cooked with onions, garlic, and cumin)
– 1/4 cup of chopped fresh cilantro
– 1 jalapeño pepper, chopped
– Salt to taste
– Vegetable shortening for wrapping
– Banana leaves for steaming
Instructions:
1. Mix the corn masa with water to form a dough.
2. In a separate bowl, combine shredded beef, chopped cilantro, and jalapeño.
3. Take a small piece of dough (about the size of a golf ball) and flatten it slightly.
4. Place 1-2 tablespoons of the beef mixture in the center of the dough.
5. Fold the dough over the filling to form a triangle or square shape.
6. Brush with vegetable shortening and wrap with banana leaves, leaving a small opening at the top.
7. Steam tamales for 45-50 minutes or until the corn is tender.
Cooking Time: 45-50 minutes
Pan de Coco (Honduran coconut bread)
Pan de Coco is a beloved treat in Honduras, perfect for snacking or serving as a side to your favorite dishes. This moist and flavorful bread is made with shredded coconut, sweetened condensed milk, and a hint of spice.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup unsweetened shredded coconut
– 1/4 cup granulated sugar
– 1/2 teaspoon baking powder
– 1/2 teaspoon salt
– 1/2 cup sweetened condensed milk
– 1 large egg, beaten
– 1 tablespoon vegetable oil
– 1/2 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9×5-inch loaf pan.
2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
3. Add the coconut, sweetened condensed milk, egg, oil, and cinnamon. Mix until combined.
4. Pour batter into prepared loaf pan and smooth top.
5. Bake for 45-50 minutes or until a toothpick inserted comes out clean.
6. Let cool on wire rack for 10 minutes before slicing and serving.
Cooking Time: 45-50 minutes
Summary
Get ready to indulge in the vibrant flavors and aromas of Honduran cuisine with these 18 mouthwatering recipes! From breakfast to dinner, and even sweet treats, this collection has something for every occasion. Discover beloved dishes like Baleadas with refried beans and cheese, Pollo con Tajadas (fried chicken with plantain slices), and Carne Asada with chimol salsa. Plus, don’t miss out on classic desserts like Rosquillas (Honduran cheese and corn doughnuts) and Pan de Coco (Honduran coconut bread). With these recipes, you’ll be transported to the tropical flavors of Honduras without leaving your kitchen!
