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Huevos Motuleños
Huevos Motuleños
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Yucatan-inspired huevos Motuleños: fried eggs on black beans and tortilla, with salsa, plantains, chorizo, and queso fresco.
Ingredients:
  • 1 plantain
  • 4 corn tortillas
  • 1 cup chopped red onion
  • 3 cloves garlic chopped
  • 4 ounces sliced button or cremini mushrooms
  • 1 1/2 cups of refried black beans
  • 6 fresh epazote leaves, finely chopped (optional)
  • 1/4 pound chorizo Mexican sausage (out of casing)
  • 1 tomato, roughly chopped
  • 1/2 serrano chile with seeds, minced (stem discarded)
  • 2 cloves of garlic, roughly chopped
  • 1/2 cup water
  • 4 to 8 eggs, depending on how many eggs people want
  • Garnishes:
  • 1 avocado, peeled, pitted, sliced
  • 4 ounces of queso fresco, crumbled
  • Small bunch of fresh cilantro, chopped
Instructions:
  • Sauté the onions, garlic, mushrooms, and beans: Heat 2 Tbsp olive oil in a large pan over medium-high heat. Sauté the onions, garlic, and mushrooms until the onions are translucent and mushrooms release moisture, around 5 minutes. Add refried beans and epazote (if using), cook for an additional 3-4 minutes. Transfer to a bowl and set aside.
  • In a separate pan over medium heat, warm 1 tablespoon of olive oil. Add the chorizo (removed from its casing) in chunks. Sauté for 5-6 minutes until fully cooked and golden brown. Transfer to a bowl and set aside.
  • Prepare the sauce effortlessly: Blend tomatoes, 2 cloves garlic, 1/2 serrano chile, 1/2 cup water, and a pinch of salt until smooth. Transfer the mixture to a saucepan and simmer on medium-high heat for 4-5 minutes until thick and bubbly. Place the cooked sauce in a small bowl and set aside.
  • Prepare the plantain: Peel and slice the plantain diagonally into 1/4 inch thick slices. Heat 3 tablespoons of olive oil in a large sauté pan over medium high heat. Arrange the plantain slices in the pan and cook until golden brown on both sides. Transfer the plantain slices to a paper towel-lined plate, keeping the flavorful oil in the pan.
  • Fry the tortillas: Heat the oil on medium-high. Cook tortillas one at a time until lightly browned and bubbling. Flip and cook until lightly browned on the other side and somewhat stiff. Use tongs to transfer to a paper towel lined plate. Add more oil as needed, ensuring it's hot before adding another tortilla.
  • Fry the eggs, sunny side up: Heat a generous amount of olive oil in a non-stick sauté pan, or cast iron if preferred. Crack the eggs into the pan and cook until the egg whites are set with slightly runny yolks.
  • To plate: Start with a cooked tortilla (tostada) on a large serving plate. Spread beans on top, add a fried egg or two, surround the tostada with fried plantain and chorizo. Drizzle salsa over the egg, layer sliced avocado, crumble queso fresco, and finish with fresh chopped cilantro.

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