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Catrachas

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snacks•honduran•vegetarian, gluten-free, contains dairy
2 hours•12 catrachas•

Ingredients

  • 1 cup small red beans – rinsed
  • 6 cups water
  • 2 tablespoons vegetable oil – for refried beans
  • 1/2 medium white onion – finely chopped
  • 1 1/2 teaspoons kosher salt
  • 2 cups vegetable oil – for frying tortillas
  • 12 pieces corn tortillas
  • 4 ounces queso seco – finely grated
  • 1/2 cup crema – for drizzling (for serving)
Catrachas

Instructions

  1. 1.

    Rinse the small red beans, then place them in a pot with the water.

  2. 2.

    Bring to a boil over high heat, then reduce to a gentle simmer, partially cover, and cook until the beans are very tender, 1.5–2 hours; add a splash of hot water if needed to keep them submerged.

  3. 3.

    Drain the beans, reserving about 1 cup of the cooking liquid.

  4. 4.

    Heat 2 tablespoons vegetable oil in a skillet over medium heat, add the finely chopped onion, and cook until translucent and sweet, 4–6 minutes.

  5. 5.

    Add the cooked beans to the skillet and mash with a spoon or masher, stirring in just enough reserved cooking liquid to make a thick paste; season with the kosher salt and cook, stirring, until glossy and spreadable, 6–8 minutes.

  6. 6.

    Pour 2 cups vegetable oil into a wide skillet to a depth of about 0.5 inch and heat to 350°F over medium heat.

  7. 7.

    Fry the corn tortillas one at a time, pressing gently with tongs to keep them flat, until crisp and lightly golden, 45–60 seconds per side; drain on a rack or paper towels.

  8. 8.

    Assemble: Spread about 2 tablespoons hot refried beans over each fried tortilla.

  9. 9.

    Sprinkle each with the finely grated queso seco.

  10. 10.

    Drizzle with crema and serve immediately while the tortillas are still crisp.

Catrachas are a beloved Honduran street snack built on contrasts: a shatter-crisp fried corn tortilla topped with warm, savory refried red beans, a snowy shower of salty, dry cheese, and a cool ribbon of tangy crema. The flavors are simple yet deeply satisfying—corny, creamy, and gently onion-sweet—making them perfect for merienda, game days, or casual gatherings. Eaten out of hand, they deliver big comfort in a few clean bites.

The name comes from the Honduran demonym "catracho/catracha," a proud, affectionate nickname for people and things from Honduras. The dish likely grew from the country’s pantry staples—corn tortillas, frijoles rojos de seda, local dry cheeses, and mantequilla (crema)—and found a natural home with street vendors and home cooks alike. While sometimes confused with Honduran enchiladas (which add meat and salad toppings), catrachas remain the minimalist, bean-and-cheese tostada that showcases everyday Honduran flavors.