Step 1

In a large bowl, mix the flour, baking powder and salt.

Step 2

Mix in ½ cup of milk or water.

Step 3

Work in the liquid fat with your fingers until the dough comes together. Add more milk or water, a little at a time, as needed.

Step 4

Turn the dough out onto your counter and knead for 5-10 minutes, until you have a soft and smooth, but not sticky dough.

Step 5

Cover the dough with a dish towel and let rest for at least 30 minutes.

Step 6

When you are ready to cook your tortillas, heat an ungreased griddle or skillet over medium heat.

Step 7

Cut the dough into 8 equal portions and roll each into a ball. Roll each ball into an 8 ½ inch round, roughly ¼ inch thick. If your dough springs back on you, let it rest a little longer before continuing rolling.

Step 8

Place rolled dough onto the preheated, dry skillet and cook for 1 minute on each side, until lightly golden in spots and slightly puffy.

Step 9

Once cooked, you can jump straight to making your baleada (filling and folding), or you can finish making all your tortillas before filling them.)

Step 10

Continue with remaining dough, reducing the heat of your skillet as necessary. Keep the finished tortillas warm and soft by wrapping in a clean tea towel.

Step 11

Once all your tortillas are finished, make your baleadas!

Step 12

Mix the milk with the sour cream, adding a little at a time, until the cream is pour-able. Set aside.

Step 13

Heat a dry skillet over medium heat.

Step 14

Place tortilla in the skillet and heat both sides to soften.

Step 15

Transfer the tortilla to a plate and spread the beans on one half (roughly ¼ c). Sprinkle with your grated Parmesan cheese (about 1 Tb) and drizzle with cream (roughly 1-2 tsp).

Step 16

Fold the baleada in half.

Step 17

Continue with remaining ingredients and serve warm!