Honduran Catrachitas recipe is very popular in Honduras and I learned how to make it during my San Pedro Sula trip. While staying at a small neighborhood hostel, a restaurant proprietor offered to show me how you can prepare this dish. The Catrachitas are a traditional fried snack made with corn dough and topped with cheese, beans or other fillings. The process was easy to follow and I was pumped up to try making them.

First we made the dough for the Honduran Catrachitas recipe. The dough is made from masa harina (corn flour) along with water along with a little salt. When the dough was ready, small portions were flattened into round discs. Then we put cheese or beans (preference) in the center of each disc and folded them in half, pressing the edges to seal. The filled dough was then fried in hot oil until the Catrachitas were golden and crispy.

The actual cooking took less than a minute and the Catrachitas were ready to eat. The fried dough was crispy on the outside and firm on the inside, and the cheese or beans made a filling. The dish was simple but loaded with flavor and popular with locals.

The recipe for Honduran Catrachitas is often served as a snack or street food in San Pedro Sula. Numerous local eateries and food stands serve it, and it’s a favorite dish for a quick snack. It’s usually accompanied by salsa or a green salad and may be paired with a cold beverage to offset the richness of the fried dough.

San Pedro Sula itself is a thriving city with both modern and traditional elements. The town is known for commerce and industry but there are also attractions. Relax at the Central Park of San Pedro Sula and find out about the country at the Museum of Anthropology. If you’ re a nature lover, the nearby R’o Cangrejal offers opportunities for hiking and exploring.

In general, San Pedro Sula is a modern town with a traditional feeling. The recipe for Honduran Catrachitas is just one example of the local cuisine. There’s much to try in the town’s food scene and I was happy to learn this one.

Table of Contents

Ingredients For the Recipe

Tostada Shells
Refried Red Beans
Sour Cream
Cheese

Cooking Instructions For the Honduran Catrachitas Recipe

To get the tostada shells crispy, toast them in a 350° F oven for approximately 5 minutes, spread out on a baking sheet.

On one side of each tostada shell, spread a couple of spoonfuls of refried beans. Spoon some crema, cotija cheese, and Tabasco sauce over the beans.

Helpful Suggestions For the Honduran Catrachitas Recipe

To prepare authentic Honduran Catrachitas recipe, begin by selecting fresh corn tortillas, as their quality significantly influences the dish’s overall taste. Lightly frying the tortillas in vegetable oil until they achieve a crispy texture is essential; ensure they are not overly browned to maintain the ideal crunch. For the refried beans, using red beans is traditional; cooking them with aromatics like garlic and onions enhances their flavor. Once cooked, mash the beans to a smooth consistency, adding a touch of oil or lard for a creamy texture. Spread a generous layer of these refried beans onto each fried tortilla.

Topping the beans with crumbled queso fresco or grated hard cheese adds a delightful salty contrast. Serving the Catrachitas immediately ensures the tortillas retain their crispness, providing a satisfying contrast to the creamy beans and cheese. For added flavor, consider garnishing with freshly chopped cilantro, a squeeze of lime, or a dash of hot sauce. These simple yet flavorful additions can elevate the dish, making it a delightful appetizer or snack.

Storage Instructions For the Honduran Catrachitas Recipe

Proper storage of Honduran Catrachitas is crucial to maintain their quality. If you have leftover components, it’s best to store the elements separately to preserve their textures. Allow the refried beans to cool to room temperature before transferring them into an airtight container; refrigerate and consume within 3 to 4 days. For the fried tortillas, let them cool completely to prevent condensation, which can lead to sogginess.

Once cooled, place them in a paper towel-lined container to absorb any excess oil, then cover loosely to maintain airflow, preventing them from becoming stale; store at room temperature and consume within 2 days. Assembling the Catrachitas just before serving ensures the tortillas remain crisp. If the tortillas lose their crunch, briefly reheating them in an oven at 350°F (175°C) for a few minutes can help restore their texture. Avoid microwaving, as this can make the tortillas chewy rather than crispy.

FAQ For the Honduran Catrachitas Recipe

Question: What are the main ingredients in a Honduran Catrachitas recipe?

A: A traditional Honduran Catrachitas recipe includes corn tortillas, refried red beans, and crumbled queso fresco or grated hard cheese.

Question: How are the tortillas prepared in a Honduran Catrachitas recipe?

A: In a Honduran Catrachitas recipe, corn tortillas are lightly fried in vegetable oil until crispy, providing a crunchy base for the toppings.

Question: Can I add additional toppings to a Honduran Catrachitas recipe?

A: Yes, you can enhance a Honduran Catrachitas recipe by adding toppings such as chopped cilantro, a squeeze of lime, or a dash of hot sauce for extra flavor.

Question: How should leftover refried beans be stored in a Honduran Catrachitas recipe?

A: In a Honduran Catrachitas recipe, leftover refried beans should be cooled to room temperature, placed in an airtight container, refrigerated, and consumed within 3 to 4 days.

Question: What is the best way to reheat tortillas in a Honduran Catrachitas recipe?

A: To restore crispness in a Honduran Catrachitas recipe, briefly reheat the tortillas in an oven at 350°F (175°C) for a few minutes; avoid microwaving, as it can make them chewy.