Alright, so today I decided to whip up some catrachitas. It’s one of those comfort foods, you know? Simple, but oh so good. I’ve been making these for ages, and they always hit the spot.
Getting Started
First things first, I had to gather my supplies. It’s not a complicated dish, which is probably why I love it. I rummaged through my pantry and fridge. I needed corn tortillas, the small ones are best for this, I think. Then, some refried beans – I usually have a can on hand, but sometimes I’ll mash up some leftover homemade ones if I’m feeling ambitious. And of course, cheese. Today I found some queso fresco, which crumbles nicely, but any good, salty cheese you can grate or crumble works fine.
The Prep Work
Okay, so with everything laid out on the counter, I got to work. My first step was to get those tortillas ready. I like them a little bit crispy for catrachitas. So, I put a little bit of oil in a skillet. Not too much, just enough to get a nice sizzle. While the skillet was heating up, I got the beans ready. I just plopped them into a small saucepan to warm them through, stirring them a bit so they wouldn’t stick. Sometimes I add a tiny bit of water if they’re too thick, just to make them easier to spread.
Cooking the Tortillas
Once the oil was hot, I started frying the tortillas, one or two at a time. I didn’t want to deep fry them, just get them golden and a little puffy. Flipped them over once they got that nice color. You have to watch them, they can go from perfect to burnt pretty quick. I laid them out on a plate lined with a paper towel to soak up any extra oil. This step, I find, really makes a difference in the texture.
Assembling the Catrachitas
With a nice stack of warm, slightly crispy tortillas, it was time for the best part: assembly! This is where it all comes together. I took each tortilla and spread a good spoonful of the warm refried beans over it. Not too thick, not too thin – just a nice layer. Then, I generously sprinkled that crumbled queso fresco on top of the beans. Some people like to add other things, but for me, the classic beans and cheese is just perfect.
The Final Touch (or Lack Thereof Today)
Now, sometimes, if I want the cheese super melty and gooey, I’ll pop the assembled catrachitas under the broiler for just a minute. You really have to keep an eye on them if you do that. But today, I was feeling a bit lazy, and honestly, the warmth from the beans and the freshly fried tortillas is usually enough to soften the cheese just right. So, no broiler for me this time.
All Done and Ready to Eat!
And that’s pretty much it! It’s not rocket science, just good, honest food. I piled them onto a plate. Sometimes I’ll serve them with a bit of Honduran pickled onions (encurtido) on the side, or a dash of hot sauce for a little kick. Today, I just enjoyed them as they were. They were delicious, as always. That combination of the crispy tortilla, the savory beans, and the salty cheese – it’s just a winner. Took me no time at all, really, and it’s always satisfying to make something tasty with just a few simple ingredients.
So yeah, that was my catrachitas adventure for the day. Simple, easy, and thoroughly enjoyed!
