Catrachas are one of the most popular snacks in Honduras, known for their great taste and simplicity. Our version of this classic is made with crispy fried corn tortillas, layers of refried beans, Queso Blanco, lettuce, a fried egg, topped with avocado, crumbled Queso Fresco and drizzled with Crema Hondureña to turn it into the perfect weekend breakfast.
Ingredients
Preparation
- Heat about 1/4 inch of oil in a medium deep skillet. Once the oil is hot, fry one corn tortilla at a time, flipping it once it’s lightly golden brown. Place the fried tortillas on a paper towel-lined plate to soak up the extra oil. Lightly sprinkle with salt and allow to cool before using.
- In the same skillet add 1 cup of olive oil to fry the eggs. When oil is shimmering, carefully add eggs one at a time. Cook eggs gently shaking pan occasionally to keep them from sticking until edges are golden brown, about 2 minutes. Spoon hot oil over egg whites, especially anywhere where they are still translucent while avoiding yolks, until whites are cooked, about 1 minute more. Transfer to a paper towel-lined plate to blot any excess oil; season with salt and pepper.
- Assemble the Catrachas: spread a thin layer (about ½ cup) of refried beans over the fried corn tortilla. Sprinkle it with shredded Queso Blanco.
- Place on top (making layers) a second fried tortilla with spread refried beans, shredded lettuce, a fried egg, a ¼ cup of crumbled Queso Fresco Centroamericano, a drizzle of Crema Hondureña and one fresh sliced avocado. Serve immediately.
- Serve with café con leche, orange juice and fruit salad.
