Catrachas (or catrachitas) are crispy corn tortillas smothered with homemade refried beans and topped with grated cheese. The recipe for catrachas is simple. They are messy to eat and a great meatless option.
What is a catracha?
Catracha is the word for a Honduran lady, and they use the same name to talk about this exquisite traditional snack enjoyed in every corner of the country.
The catracha recipe comes from the western part of Honduras. This dish is so popular that people commonly serve it at gatherings, celebrations, and festivities.
The origin of this dish is unknown. However, some people believe that its name is due to being prepared with various gastronomic ingredients that are common in Honduran cuisine. It has become popular in the country and is considered part of the culture.
Hondurans serve catrachas at parties as an appetizer or for a light lunch because they are inexpensive, but you can make them into a delicious dinner by adding chicharrón and egg.
Honduran ingredients
The ingredients for catrachitas are agricultural and livestock products from the country. Corn and cheese are important ingredients for this dish. In addition, they have always been present for centuries in the Honduran diet.
Catrachos (Hondurans) love to eat beans for breakfast, lunch, and dinner. And when it comes to Honduran refried beans, they like to get creative.
Hondurans use refried beans as the base of many traditional dishes. They also have the great virtue of being able to be combined with any ingredient.
Ingredients for this catrachas with beans and cheese recipe
The most common way to serve catrachas is with refried beans and cheese, very simple and cheap.
Frijoles fritos, commonly known as refried beans in English are made with frijoles rojos or negros (red or black beans). In the US, the most used bean for this dish is Pinto beans, which you can use to make this recipe.
The cheese for catrachas is Honduran queso fresco. This is a fresh, farmer-style cheese that has a mild, milky quality, will crumble easily, and will soften slightly with heat.
Fried tostadas
In Honduras, tostadas are an essential part of catrachas and Honduran enchiladas. These crispy tortillas are traditionally fried right before serving them with your favorite topping.
The oil needs to be hot, and you fry the tortillas for just a few seconds on each side and then drain them on paper towels.
I recommend frying the tortillas no more than two hours before serving them.
How to serve catrachas
You can serve catrachas for breakfast, with a fried egg and a steaming cup of coffee.
For a snack, top it with some avocado and your favorite hot sauce.
For dinner, top it with chicharrón and plantains.
Substitutions to ingredients in this catrachas recipe
Tostadas: For an easier meal, use store-bought tostadas.
You can bake your tostadas as well, at 400F for 15 minutes. Brush both sides with oil before baking.
Refried beans: Use canned refried beans. Heat it in the microwave or in a small saucepan with a splash of water.
Cheese: If you can’t find queso fresco, use feta cheese.
Catrachas taste like home. A bite of freshly made tostadas, refried beans, and a bit of cheese will always be a flavor that every Honduran longs to taste.
Catrachas (Honduran Bean and Cheese Tostadas)
Catrachas (or catrachitas) are crispy corn tortillas smothered with homemade refried beans and topped with grated cheese.
Ingredients
For the refried beans
- 1 cup dry pinto beans*
- 4 cups boiling water
- 2 quarts water
- 1 garlic clove
- 1 small onion
- 1/4 cup chopped cilantro
- 1/4 cup chopped green pepper
- 1 teaspoon salt
- 1/4 cup vegetable oil
For the tostadas
- 1/4 cup vegetable oil
- 12 corn tortillas
- 1/2 cup crumbled queso fresco
Other toppings
- Fried eggs
- Sliced avocado
- Hot sauce
Instructions
For the refried beans
- Soak dry beans in 4 cups of boiling water for 1.5 hours, or with room temperature water overnight.
- Drain beans and bring 2 quarts of water, 1 garlic clove, 1/4 piece of a small onion, and beans to a boil. Cook for 30 minutes, or until soft.
- Drain beans and reserve the bean water.
- Blend together beans, cilantro, green pepper, salt, and 2 cups of bean water. (If it doesn’t measure 2 cups, add some water.)
- On low heat, sauté 1/4 piece of sliced onion in 1/4 cup of vegetable oil. Bring the heat to medium-high and add the bean mixture.
- Cook down the beans for about 10 minutes, stirring constantly. Remove from heat and reserve.
For the tostadas
- In a small frying pan, heat 1/4 cup of vegetable oil on medium-high for about 4 minutes.
- Fry each tortilla for 30 seconds on each side, or until golden brown.
- Drain on paper towels.
To serve
- Spread 2 to 3 tablespoons of refried beans on a tostada, and sprinkle some cheese.
- If desired, top with fried eggs, avocado, and hot sauce.
Notes
*Or use 2 cups cooked beans, and omit steps 1-3 (and the water used in them).
Nutrition Information:
Yield:
6Amount Per Serving: Calories: 612
If you liked this recipe, here are some similar dishes you may enjoy!
Chifrijo (Costa Rican Pork and Bean Bowl)
Chorizo Torta (Mexican Chorizo Sandwich)
Honduran Baleadas (And Homemade Flour Tortillas)
Chorizo and Potato Gorditas
Pork Carnitas (Mexican Crispy Slow Cooked Pork)
Curtido (Salvadoran Pickled Cabbage Slaw)
Cachapas (Venezuelan Corn Pancakes)
Perico (Venezuelan Scrambled Eggs and Vegetables)
Lizet is Bolivian and lives in Paraguay. Through friends and travel she has developed her love of food. From Africa to Asia, Europe to the Americas, there is always something new to try when you come to dinner. You can find more of Lizet’s tasty creations on her website ChipaByTheDozen.com. You can also find her on Instagram and Facebook.